These German chocolate brownies are fudgy, gooey, and just plain over-the-top delicious! Chocolate brownie batter is swirled with coconut pecan frosting and baked resulting in this deliciously rich and decadent dessert. No one will believe these brownies are gluten-free, they are THAT tasty!
THIS POST IS SPONSORED BY
BOB'S RED MILL
Are you ready to totally rock this day, this week, this whole month with some amazing gluten-free brownies? What a silly question to ask.
These aren't voodooed healthy brownies with black beans hidden in them. These are the real deal, gimme the butter, sugar, and chocolaaaaate. I don't cut corners with dessert. Dessert is a sacred, no-shame indulgence in my house.
Jump to:
🍴 Better with Bob's
Remember those gluten-free meatballs I made a couple of months ago? Meatballs have nothing to do with brownies. But SO MANY of you that I get to see in actual, real-life looked me in the face after I shared those meatballs and said, "I LOVE BOB'S RED MILL!" I hear ya, honey. ME TOO!
Bob's Red Mill is like the magical unicorn of whole grain products, especially for the gluten-free community. Their care and dedication toward providing safe, wholesome, gluten-free whole grains is raise-the-roof amazing. They even built a separate 58,200 square foot gluten-free facility, with one of the most stringent testing protocols in the country, because they care THAT much.
And if that's not enough, their gluten-free brownie mix is gonna make you cry pure tears of joy and delight.
🌟 Why you'll love this recipe!
These brownies are made supremely EASY with Bob's Red Mill gluten-free brownie mix. There's no need to stock a dozen different gluten-free flours in the pantry because all of the guesswork behind figuring out the perfect gluten-free brownie flour blend is done for us resulting in a chewy, gooey brownie that does not disappoint. These brownies are:
- Rich
- Fudgy
- Decadent
- Make-your-soul-sing tasty
- An absolute ringer for wheat flour brownies in both flavor and texture
- Swirled throughout with German chocolate frosting --> utterly DIVINE!
- Perfect for potlucks, picnics, BBQs, road trips, handing out to your kid's sports team after the game, a tasty gift for a loved one (or for someone you are hoping will become a loved one!), or when you just need something chocolatey to hug your food soul.
🛒 Ingredients & suggestions
- Bob's Red Mill Gluten-Free Brownie Mix: This ready-made gluten-free brownie mix can be found on Amazon or at most major grocery store chains in the United States.
- Evaporated milk: Make sure to use evaporated milk and NOT sweetened condensed milk. It's so easy to grab the wrong can at the store and come home with the latter.
- Pecans: Toasted pecans or not, that is totally up to you. I don't typically bother with the extra step of toasting the pecans since they are going to spend some time baking in the brownies already. The pecans could also be swapped out for walnuts if you prefer.
- Shredded coconut: Some brands call it 'angel flaked coconut' while others call it 'shredded', essentially you're looking for coconut that looks like it has been grated. Shredded coconut also can be found sweetened or unsweetened. I used sweetened shredded coconut but unsweetened would work also for a slightly less sweet treat.
- Egg yolk: This is used to make the coconut pecan frosting. Save the egg white for another use or if you prefer take a whole egg, beat it in a small bowl until well combined, and use half of it (should be the equivalent of about 2 tablespoons). Use the other half the next time you make scrambled eggs. 🙂
- Butter: I always use unsalted butter in my recipes so that I can control how much salt is in my food, especially if other ingredients in the recipe already contain some salt (like the brownie mix in this case).
For a full list of ingredients and quantities see the recipe card at the end of this post.
😍 How to make coconut pecan frosting
Step 1: In a medium saucepan, whisk one egg yolk with evaporated milk.
Step 2: Add sugar and butter.
Step 3: Cook and stir the mixture over medium heat for about 4 to 5 minutes.
Step 4: Remove the saucepan from the heat as soon as the mixture thickens and becomes bubbly.
Step 5: Add shredded coconut and chopped pecans to the mixture.
Step 6: Stir to combine. Set aside until you're ready to swirl that coconutty bliss into the brownie batter.
🔪 Step-by step instructions for dreamy brownies
Step 1: Preheat oven to 325°F. Line a 9 x 9 x 2-inch baking pan with parchment paper.
Step 2: To a large mixing bowl, add Bob's Red Mill Gluten-Free Brownie Mix, eggs, melted butter, and water.
Step 3: Mix well with an electric hand mixer or by hand.
Step 4: Spread the batter evenly with a spatula into the prepared pan.
Step 5: Dollop large spoonfuls of the coconut pecan frosting on top of the brownie batter.
Step 6: Swirl the frosting into the brownie batter using a chopstick or a knife. Bake for about 35-40 minutes, until a toothpick inserted into the center comes out partially clean.
Prepare for the magical aroma of fresh-baked brownies to fill your home and your schnoz and tempt you to dig in immediately. But FIRST, allow the brownies to rest and cool completely to room temperature before taking hold of the parchment paper and removing them from the baking pan.
If the temptation is too strong and your willpower is weak go ahead and dig in. Many have gone before you in this way. Just don't burn your tongue.
👩🍳 Recipe tips
- For a thicker brownie, use an 8 x 8-inch pan and bake for an additional 5-10 minutes.
- Allow the brownies to cool completely before slicing into them. This will allow the brownies to set and will give you a cleaner cut. Be sure to use a sharp knife to slice into portions.
- This recipe makes 1 cup of frosting. If you'd like to double the coconut pecan frosting recipe, you can just use 1 whole egg versus 2 egg yolks.
- Gooey brownies versus fudgy brownies...If you prefer a gooey brownie decrease the brownie's bake time, if you prefer a fudgier, ever-so-slightly cakey brownie stick to the time I suggest in the recipe card.
- In light of the last tip, keep in mind that all ovens have temperature variations. I recommend you begin testing the brownies with a toothpick a few minutes before the recommended baking time to determine if the brownies are at your preferred level of gooey or fudgy. If the toothpick comes out completely clean, it means you overbaked them and a small cry of sadness may be heard.
💭 Frequently asked questions
Fudgy brownies have a higher fat-to-flour ratio. More butter, more fudgy. More flour, more cakey. Substituting oil for butter can produce a fudgier brownie also (see the answer to the next question below for more on that). In my opinion, this brownie recipe falls right between that perfect balance of fudgy and cakey. Also, the longer the brownies are stored in a closed container, the chewier their texture becomes as well.
This is a hotly debated question and really it depends on what kind of brownie you personally enjoy. Brownies made with butter will have a deeper, buttery flavor. Also, the milk solids and lactic acids in the butter will react with the leavening agents in the brownie mix producing a brownie with more rise but still offering a moist, tender texture.
Using neutral-flavored oil - such as light olive oil, canola oil, or vegetable oil - will allow the chocolate in the brownies to be more pronounced. Also, since oil does not react with leaveners, a fudgier, chewier, and more dense brownie will result.
If you can manage to keep your friends and family from eating the whole pan of brownies, they can be successfully frozen and thawed for a later time when a brownie craving strikes. After the brownies have baked and completely cooled, cut them into squares and wrap them tightly with two layers of cling wrap. Place them in a tightly sealed freezer bag and freeze for up to 3 months. When you're ready for a brownie, unwrap them from the cling wrap and allow them to thaw at room temperature.
I asked my kids if they had anything additional that they thought I should tell you about these brownies. They said, "You are going to want to eat them ALL THE TIME."
That about sums it up friends. ♡
✨ More tasty dessert recipes!
Did You Make This Recipe?
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📖 Recipe
German Chocolate Brownies (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 brownies
Description
Chocolate brownie batter is swirled with coconut pecan frosting and baked resulting in these deliciously fudgy and decadent German chocolate brownies. No one will believe these brownies are gluten-free, they are THAT tasty!
Ingredients
Coconut Pecan Frosting
- 1 egg yolk
- ⅓ cup evaporated milk
- ⅓ cup sugar
- 2 tablespoons unsalted butter
- ⅔ cup sweetened shredded coconut
- ⅓ cup pecans, chopped
German Chocolate Brownies
- 1 package (21 ounces) Bob's Red Mill Gluten-Free Brownie Mix
- 3 eggs
- ½ cup unsalted butter, melted
- ¼ cup water
- 1 batch coconut pecan frosting
Instructions
Coconut Pecan Frosting
- Whisk: In a medium saucepan whisk together egg yolk and evaporated milk.
- Cook: Add sugar and butter and begin cooking and stirring over medium heat for 4 to 5 minutes or until the mixture has just thickened and becomes bubbly.
- Add and stir: Remove saucepan from the heat and stir in coconut and pecans. Set aside.
German Chocolate Brownies
- Prep: Preheat oven to 325°F. Line a 9 x 9-inch baking pan with parchment paper.
- Mix: Add brownie mix, eggs, butter, and water to a large bowl and mix to combine.
- Pour: Pour brownie batter into prepared pan and spread evenly with a spatula.
- Dollop: Using a spoon, dollop large spoonfuls of coconut pecan frosting on top of the brownie batter evenly spaced about. Using a chopstick or a knife, swirl the frosting into the brownie batter.
- Bake: Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out partially clean. For gooier brownies, bake time will be closer to 30 minutes. For fudgier, slightly cakey brownies bake about 35 minutes. If you prefer your brownies less fudgy, and more cakey, bake for about 40 minutes.
- Cool: Allow the brownies to cool completely to room temperature before taking hold of the parchment paper and removing them from the baking pan. Slice into portions with a sharp knife.
- Serve: Enjoy your brownies as-is or warm them in the microwave for about 15 seconds and serve with a scoop of vanilla ice cream on top!
Notes
For a thicker brownie: Use an 8 x 8-inch pan and bake for an additional 5-10 minutes.
Storage: Store brownies 3-4 days in a closed container in a cool, dry place.
Freezing brownies: After the brownies have baked and completely cooled, cut them into squares and wrap them tightly with two layers of cling wrap. Place them in a tightly sealed freezer bag and freeze for up to 3 months. When you're ready for a brownie, unwrap them from the cling wrap and allow them to thaw at room temperature.
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Thank you to Bob's Red Mill for sponsoring this post and for making awesome gluten-free products that everyone will love! And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness!
You can follow along with Bob's Red Mill on Instagram, Pinterest, and Twitter at @bobsredmill or on Facebook at @BobsRedMillNaturalFoods.
Disclaimer: All brand recommendations are purely my own opinion and are brands/products that I personally use and enjoy. This post may also contain affiliate links from which I may receive a small commission (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for supporting Pass Me Some Tasty!
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