Rich, ultra fudgy brownies topped with the best German chocolate frosting!! Sinfully delicious! Easy, no-mixer recipe that's an automatic hit with everyone!!
Prep Time10 minutesmins
Cook Time22 minutesmins
Additional Time58 minutesmins
Total Time1 hourhr30 minutesmins
Course: Brownies
Cuisine: American
Keyword: chocolate brownies from scratch, chocolate fudge brownies, german chocolate brownies, homemade chocolate brownies
Servings: 12
Calories: 358kcal
Author: Averie Sunshine
Ingredients
Brownies
½cupunsalted butter1 stick
6ouncesdark or bittersweet chocolatechopped (I used Trader Joe’s 72% Pound Plus Bar)
2large eggs
¾cupgranulated sugar
1tablespoonvanilla extract
1tablespoonbrewed coffeeleftover or cold coffee is okay, optional but recommended
1teaspooninstant espresso granulesoptional but recommended
¾cupall-purpose flour
½teaspoonsaltor to taste
Topping/Frosting
½cup4 ounces full-fat evaporated milk
¼cupunsalted buttersoftened and quartered
2large egg yolksdiscard whites or save for another use
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
Add the flour, salt, and stir until smooth and combined without overmixing.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
Bake for about 20 to 22 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter.
Allow brownies to cool in pan on top of a wire rack while you make the topping.
Topping/Frosting:
To a medium saucepan, add the evaporated milk, butter, egg yolks, brown sugar, salt, and heat over medium-low to low heat for about 7 to 10 minutes, or until mixture has thickened. Whisk constantly or there’s a high likelihood you’ll end up with scrambled eggs in the bottom of your saucepan. The mixture should be boiling gently while whisking.
Remove pan from the heat, add the vanilla, and whisk to combine using caution because the mixture could bubble up.
Add the coconut, pecans, and stir to combine. Allow topping to cool in pan for about 5 minutes.
Turn topping out over brownies, using a spatula to spread it as necessary.
Allow brownies to cool uncovered for at least 1 hour before slicing and serving. I prefer to cover the brownies with foil and refrigerate for a few hours or overnight because they’re much easier to slice when chilled and I prefer the taste when chilled.
Notes
Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months. I store them in the fridge.Adapted from The Best Turtle Brownies and Allrecipes.