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
Scale
Coconut Pecan Frosting
- 1 egg yolk
- 1/3 cup evaporated milk
- 1/3 cup sugar
- 2 tablespoons unsalted butter
- 2/3 cup sweetened shredded coconut
- 1/3 cup pecans, chopped
German Chocolate Brownies
- 1 package (21 ounces) Bob’s Red Mill Gluten-Free Brownie Mix
- 3 eggs
- 1/2 cup unsalted butter, melted
- 1/4 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
