A towering German Chocolate Cake is definitely a dessert to look forward to, but there isn’t always time – nor do I always have the desire – to construct a multi-layered cake. The solution to this little problem is a batch of German Chocolate Cake Brownies. These brownies have all the flavor of the cake, including a coconut-pecan topping that is very much like the gooey frosting that usually finished off a traditional German chocolate cake.
This recipe comes from the Taste of Home Baking Book, a favorite of mine because it has so many classic American baking recipes in it, including cakes, cookies, pies, breads and, of course, brownies. These brownies are very rich and chocolatey with a slightly unusual melt-in-your-mouth texture that makes them seem almost like a very tender cake. They are neither fudgy nor cakey, but are a great balance somewhere in between that should appeal to all brownie fans. The brownies are also not too sweet, so they balance well with the sweet, sticky topping.
The topping is a mixture of coconut, chopped pecans, brown sugar and butter. It is spread onto the brownies after they bake and then broiled to melt it and caramelize the top. Be careful with this step because it is easy to burn both the coconut and the pecans. Either set your oven rack a little ways away from your broiler (a middle rack instead of a top rack) or keep a very sharp eye on it, rather than setting a timer and walking away.
These brownies keep very well and, in an airtight container, will still taste great after several days.