In college my roommate Ashlee was obsessed with German Chocolate Brownies. She got me hooked. She made them from a box mix, I can’t remember which brand, but she would bring one back almost every time she went home for a visit and was generous enough to share them with me when she made them
They were ridiculous, in the best way of course. So chewy and delicious with the perfect amount of caramel-y coconut and pecan goodness swirled into every bite.
Those were the days!
Fast forward a decade or so…
I was pregnant and craving those very specific brownies, and to my horror, they had disappeared off the shelves.
I was so distraught.
I had to make do with regular brownies and very likely cried myself to sleep that night.
Even though I’m no longer pregnant and not having a crazy craving, I do think about those darn German Chocolate Brownies more often than, I am sure, is normal or healthy.
Who knows why it took me so long, but this week I was like. “Duh, Maria! Why don’t you make your own version.”
I jumped right to it, and holy smokes folks! I hit it out of the park! These are just like the delicious German Chocolate Brownies from my past and SOOOOOO DAAANG GOOOOOOD!!!
I have included a few pictures below to help show you how to get the caramel coconut filling swirled in nicely and also picture and some instructions for the toasted coconut.
**To toast coconut in microwave, put one cup of coconut in a microwave safe dish. Cook on high for 30 seconds and then stir, repeat 2 times and then cook for 15 second intervals, stirring in between until coconut is as toasted as you prefer.
Scoop large spoonfuls of filling onto brownie batter, evenly spaced apart. Use a butter knife to drag lines, one inch apart, back and forth across the pan like above, then turn the pan and do the same thing going the other length of the pan. It will look like the picture below.
- 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 Karo Syrup
- 1 cup toasted coconut flakes*see post for instruction to do toast coconut in the microwave
- ¼-1/3 cup chopped pecans
- course sea salt
- Preheat oven to 350 degrees
- Mix up brownie mix as directed above and pour into a lightly greased (use cooking spray) 9x13 pan.
- In a small sauce pan 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 three minutes
- Remove from heat and stir in toasted coconut and chopped pecans.
- Drop coconut mixture by the spoonful evenly through out brownie batter*See picture above in post
- Using a butter knife, cut lines into the batter going back and forth, one inch apart and then accross as well to create swirled look.
- Sprinkle entire pan with coarse sea salt if desired.
- Bake at 350 degrees for 28-30 minutes.
- Allow to cool completely before attempting to cut. They will be very gooey until they have cooled and set.
- 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.