German Chocolate Brownies Decadent (Print Version)
# Ingredients:
→ Brownie Batter
01 -
225 grams unsalted butter, melted
02 -
400 grams granulated sugar
03 -
4 large eggs
04 -
1 teaspoon vanilla extract
05 -
125 grams all-purpose flour
06 -
40 grams unsweetened cocoa powder
07 -
1 teaspoon baking powder
08 -
0.5 teaspoon salt
→ Mix-ins
09 -
170 grams semi-sweet chocolate chips
10 -
120 grams pecans, chopped
11 -
90 grams sweetened shredded coconut
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23 x 33 cm baking pan and line with parchment paper, leaving overhang for easy removal.
02 -
In a large mixing bowl, whisk melted butter and granulated sugar until the mixture is smooth and glossy.
03 -
Add the eggs one at a time, whisking thoroughly after each addition. Mix in vanilla extract until integrated.
04 -
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
05 -
Gradually fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to maintain tenderness.
06 -
Gently fold in the semi-sweet chocolate chips, chopped pecans, and sweetened shredded coconut until evenly distributed.
07 -
Pour the batter into the prepared pan and spread evenly with a spatula, ensuring a level surface.
08 -
Bake for 25 to 30 minutes or until a toothpick inserted into the center yields a few moist crumbs.
09 -
Allow to cool in the pan for 15 minutes. Using the parchment overhang, lift brownies out and transfer to a wire rack to cool completely. Slice into squares once fully cooled.
10 -
Serve as is, or accompany with vanilla ice cream or whipped cream, if desired.
# Notes:
01 -
For best texture, do not overbake; brownies should be set at the edges with a slightly moist center.
02 -
Ensure all ingredients are at room temperature before starting for even mixing.