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German Chocolate Brownies (Gluten-Free) Recipe

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3.9 from 12 reviews

These German Chocolate Brownies are decadently fudgy, gluten-free treats featuring rich chocolate brownie batter swirled with a luscious coconut pecan frosting. Baked to perfection, they offer a delightful combination of moist chocolate and sweet, nutty topping that no one will believe is gluten-free.

  • Total Time: 45 minutes
  • Yield: 16 brownies

Ingredients

Coconut Pecan Frosting

  • 1 egg yolk
  • ⅓ cup evaporated milk
  • ⅓ cup sugar
  • 2 tablespoons unsalted butter
  • ⅔ cup sweetened shredded coconut
  • ⅓ cup pecans, chopped

German Chocolate Brownies

  • 1 (21 oz) package Bob’s Red Mill Gluten-Free Brownie Mix
  • 3 eggs
  • ½ cup unsalted butter, melted
  • ¼ cup water
  • 1 batch coconut pecan frosting (prepared as above)

Instructions

  1. Make the Coconut Pecan Frosting: In a medium saucepan, whisk together the egg yolk and evaporated milk until smooth. Add sugar and unsalted butter, then cook over medium heat for 4 to 5 minutes, stirring constantly, until the mixture thickens and becomes bubbly. Remove from heat and stir in shredded coconut and chopped pecans. Set aside to cool.
  2. Prepare for Baking: Preheat your oven to 325°F (163°C). Line a 9 x 9-inch baking pan with parchment paper for easy removal later.
  3. Mix the Brownie Batter: In a large bowl, combine the gluten-free brownie mix, eggs, melted butter, and water. Mix thoroughly until all ingredients are well incorporated.
  4. Assemble the Brownies: Pour the brownie batter evenly into the prepared baking pan. Using a spatula, spread it to cover the pan uniformly.
  5. Add Frosting Swirls: Spoon large dollops of the coconut pecan frosting evenly across the surface of the brownie batter. Use a chopstick or knife to swirl the frosting into the batter gently, creating a marbled effect.
  6. Bake: Place the pan in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick; it should come out partially clean. Bake nearer to 30 minutes for a gooier texture, or up to 35 minutes for fudgier yet slightly cakey brownies. For a more cakey texture, increase baking time to about 40 minutes.
  7. Cool and Serve: Allow the brownies to cool completely to room temperature before lifting them out of the pan using the parchment paper. Slice with a sharp knife into 16 brownies. Serve as is or warm slightly in the microwave for about 15 seconds and top with vanilla ice cream if desired.

Notes

  • Ensure the coconut pecan frosting is mixed well but swirled gently to keep a beautiful texture contrast.
  • Adjust baking time based on your preferred brownie texture: shorter for gooey, longer for cakey.
  • Using parchment paper makes removal and cutting much easier.
  • These brownies are delicious served warm or at room temperature.
  • For extra gloss or moisture, warm brownies slightly before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-inspired
  • Diet: Gluten Free

Find it online: https://dishiary.com/german-chocolate-brownies-gluten-free-recipe/