German Chocolate Brownies with Coconut Pecan Filling
These German Chocolate Brownies with Coconut Pecan Filling skip the layer cake entirely. A cooked coconut filling made with toasted pecans and sweetened condensed milk gets sandwiched between two layers of a semi-sweet chocolate brownie batter, so every bite has that classic German chocolate flavor in a fudgy, sturdy bar. Make them a day ahead and refrigerate before cutting for clean slices.
Servings 24
Calories 419kcal
Ingredients
Coconut Filling
- 1 14 oz sweetened condensed milk
- 3 large egg yolks
- 1 teaspoon vanilla
- 1 cup sugar
- ½ cup butter
- 2 ½ cups sweetened coconut 7 ounce package
- 1 ½ cups toasted pecans chopped
Brownies
- 1 ½ cup flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 12 ounces Semi-sweet chocolate chopped
- ¾ cups butter
- 1 cup sugar
- 4 large eggs
- 1 tablespoon vanilla
Instructions
FILLING
- Preheat oven to 350º. Line a 9 x 13 inch pan with parchment paper.
- Whisk sweetened condensed milk, egg yolks and 1 teaspoon vanilla in a large saucepan. Add 1 cup sugar and ½ cup butter and melt over medium heat. Bring mixture to a boil and cook 5 minutes, stirring constantly until it is slightly thickened. Stir in coconut and pecans. Refrigerate while making brownie batter.
BROWNIES
- Whisk together flour, baking powder and salt.
- Melt chocolate, ¾ cup of butter and 1 cup of sugar in microwave at 50% power for 2-3 minutes, just until mixture melts. Let cool until it is warm to the touch. Whisk in eggs and 1 tablespoon vanilla, then mix in flour mixture just until combined.
- Transfer 2 cups brownie batter to prepared pan and spread to edges of pan. Drop filling by spoonfuls all over the batter and spread to even out. Top with remaining batter and spread to cover filling with offset spatula
- Bake until a toothpick inserted in the center comes out with a few crumbs, about 30 minutes. Let cool to room temperature and refrigerate before cutting to make pretty brownies.
Notes
- Run a sharp knife under hot water and wipe it dry between cuts for clean, neat edges.
- Pull the brownies when a toothpick shows a few moist crumbs, not when it comes out clean.
- Store covered in the refrigerator for up to 5 days, or freeze individually wrapped for up to 3 months.
