German Chocolate Brownies
 
Prep time
Cook time
Total time
 
Chewy Chocolate Brownie swirled with caramel, coconut, and pecans. I sprinkled a little sea salt over everything before baking and ooo la la, we have a winner!
Author:
Recipe type: Dessert/Brownies
Serves: 20
Ingredients
  • 1 regular brownie mix, prepared with ½ cup oil, ¼ cup water and 2 eggs (I prefer the Pillsbury Chocolate Fudge Brownie Mix.)
  • ½ cup brown sugar, packed
  • ¼ cup milk
  • ½ cup butter
  • 2 tbsp light Karo Syrup
  • 1 cup toasted coconut flakes (See post for instructions on how to toast coconut in the microwave.)
  • ¼-1/3 cup chopped pecans
  • coarse sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
  3. Mix up brownie mix as directed above and pour into the prepared 9x13 pan.
  4. Next, in a small saucepan, combine the brown sugar, milk, butter, and Karo syrup. Bring to a boil, stirring constantly. Once mixture reaches a full boil, continue boiling and stirring for exactly 3 minutes.
  5. Remove from heat and stir in the toasted coconut and chopped pecans.
  6. Next, drop coconut mixture by the spoonful evenly throughout the brownie batter. (See picture above in post.)
  7. Using a butter knife, cut lines into the batter going back and forth, one inch apart, and then across as well to create a swirled look.
  8. Sprinkle entire pan with coarse sea salt if desired.
  9. Next, bake at 350 degrees for 28-30 minutes.
  10. Allow to cool completely before attempting to cut. They will be very gooey until they have cooled and set.
  11. If you want you can serve them warm with ice cream, but you will need to scoop them out with a spoon because they will not be set yet.
  12. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/german-chocolate-brownies/