These German Chocolate Brownies are really “the bomb”; they are moist, flavorful and just the right amount of brownie to frosting ratio. My husband always requests German Chocolate Cake for his birthday and although it is not that difficult, it is a little more time consuming and you have a huge 3 layer cake at the end so it is really a birthday or special occasion kind of cake. I thought to myself there has got to be a way to make German Chocolate brownies that would be a little more user friendly; smaller, stores easily without getting dried out etc. So I played around a little and I came up with this recipe.
Often, I see recipes or have bought things at bakeries that are called German chocolate cupcakes, brownies or what have you but the they are made with darker chocolate and just have the coconut pecan frosting. I am a purist and feel that it needs to be made with German’s sweet chocolate to be authentic. You can find this in the baking isle, by the chocolate chips. Occasionally I have to check a few stores before I find it but it is not a rare item.
Now quite honestly, my husband and I
argue discuss whether these are brownies or cake; he insists they are cake. They have a bit more of a cakey texture, rather than a fudgy one but they are brownies and they are made completely different than the three layer cake is made, even the ingredients are different. He actually likes the brownies better. You can also cut this recipe in half and it will make an 8 or 9 inch square pan of them. Let me know if you make them and what you think of the recipe.
German Chocolate Brownies
- 2 ounces German sweet chocolate
- ¾ cup water
- ½ cup butter
- 2 cups sugar
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon soda
- ½ cup sour cream
- 2 eggs
- Combine butter, water and chocolate in sauce pan. Bring to a boil. Remove from heat.
- Stir in combined flour, sugar, soda and salt . Let it cool a little.
- Add the sour cream first to cool the mixture further then add the eggs and combine. I always do all of the mixing with a wooden spoon and not the mixer so as not to over mix it.
- Pour into 9 X 12 pan lined with foil (I like how I can just lift it out of the pan and it cuts so nicely) or if you don’t mind the mess, just spray it with Pam. Bake at 375 degrees for about 25 or until wooden pick comes out clean (don’t over bake).
- Frost the brownies with the traditional Coconut Pecan Frosting. Enjoy.
Coconut Pecan Frosting
- 4 egg yolks
- 1 can (12 ounce) evaporated milk
- 1 ½ teaspoon vanilla
- 1 ½ cups sugar
- ¾ cup (1 ½ sticks butter)
- 1 package (7 ounce) Bakers Angel Flake coconut (2 2/3 cups)
- 1 ½ cups chopped pecans
- Beat egg yolks, milk and vanilla in large sauce pan with whisk until well blended.
- Add sugar and butter, cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
- Remove from heat. Add coconut and nuts. Mix well. Cool.