German-Chocolatish-Cake Brownies
Author: adapted from Gourmet Magazine
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
  • Topping:
  • ¾ cup sweetened flaked coconut
  • ¾ cup pecans, chopped
  • ¾ cup semisweet chocolate chips
  • ⅛ teaspoon salt
  • ¼ cup light brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • Brownie:
  • ⅔ cup all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
  • 2 ounces unsweetened chocolate
  • 1-1/3 cup sugar
  • 3 large eggs, lightly beaten
  • 1½ teaspoon vanilla extract
  1. Preheat the oven to 350º. Grease and flour an 8” x 8” baking pan and set aside.
  2. For the topping:
  3. Combine the coconut, pecans, chocolate chips and salt together in a small bowl. Mix in brown sugar and then the melted butter. Set aside.
  4. For the brownie:
  5. Whisk together the flour, cocoa powder, baking powder and salt in a small bowl. Set aside.
  6. Microwave the butter and unsweetened chocolate together in a medium bowl. Stir until smooth. Using a wooden spoon, blend in the sugar.
  7. Beat in the eggs and vanilla extract.
  8. Stir in the dry ingredients. Use a rubber spatula for the final mixing, scraping the bowl down as needed.
  9. Pour the brownie layer into the prepared pan. Spoon the topping over and gently press down.
  10. Bake in 350º for 35-40 minutes, until a cake tester comes out clean. After the initial 20 minutes, rotate the pan and tent with aluminum foil to prevent the topping from burning.
  11. Cool completely on a cooling rack. Once the brownies are cool, cut into 16-20 brownies.
  12. Betsy's tidbits:
  13. I use Pan Grease to grease my baking pan. Butter and flour work, too.
  14. If your cake tester does not come out clean at 40 minutes, remove the brownies anyway or else they will be overdone.
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