German Chocolate Brownies
A decadent treat layered with fudgy brownie, silky caramel, and a luscious coconut-pecan frosting. Rich, indulgent, and perfect for any chocolate lover’s cravings.
Ingredients
For the Brownies
- 1 18-ounce box brownie mix, plus required box ingredients
- 1 cup caramel bits
- 2 tablespoons heavy cream
For the Coconut Pecan Frosting
- 1 ½ cups shredded coconut ensure freshness
- ½ cup butter or margarine
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1 cup chopped pecans
Instructions
- Prepare the brownies as directed on the package and bake them in a 9×9-inch pan. Once done, set them aside to cool completely.
- In a microwave-safe dish, combine the caramel bits with the heavy cream. Microwave in 30-second intervals, stirring thoroughly each time, until the mixture is smooth and fully melted. Evenly drizzle the caramel over the cooled brownie layer. Allow this to cool.
- For the frosting, place the butter, egg yolks, granulated sugar, evaporated milk, and vanilla extract into a large saucepan. Stir constantly over medium heat for about 10 minutes, or until the mixture has thickened. Blend in the shredded coconut and chopped pecans.
- Spread this rich frosting evenly across the caramel-topped brownies. Optionally, garnish with melted chocolate and additional pecans. Refrigerate before slicing into 16 neat squares.
Notes
Frosting Yield: This frosting is generous; for a larger batch, consider doubling the brownies using two boxes and baking in a 9×13-inch pan.
Freezing Tip: Wrap uncut brownies securely in foil followed by plastic wrap and freeze for up to four months.
Storage: Keep brownies in an airtight container at room temperature for up to five days.
Freezing Tip: Wrap uncut brownies securely in foil followed by plastic wrap and freeze for up to four months.
Storage: Keep brownies in an airtight container at room temperature for up to five days.