Easy German Chocolate Brownies
Deliciously fudgy brownies topped with a sweet and crunchy coconut-pecan blend, perfect for family gatherings and satisfying chocolate cravings.
Ingredients
Brownie Base
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Toppings
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips (optional) For added chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the melted butter and sugar, stirring until smooth. Add the eggs one at a time and mix in the vanilla.
- Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined.
- Fold in the shredded coconut and chopped pecans. If using, add the chocolate chips.
- Grease a 9x13 inch baking dish with butter or non-stick spray and pour the batter, spreading it evenly.
Baking
- Bake for 25-30 minutes. Check for doneness with a toothpick—it should come out with a few moist crumbs.
- Cool in the dish for about 15 minutes before cutting into squares.
Notes
For a nut-free version, omit pecans or substitute with sunflower seeds. For a dairy-free option, use coconut oil instead of butter. Store in an airtight container at room temperature for up to 4 days or freeze for about 3 months.