German Chocolate Brownies

The additions of coconut and toasted pecans make ordinary brownies truly amazing.


    Yield: 8 x 8-inch square pan

    • 1 bag Pamela's Chocolate Brownie Mix (16 oz.)
    • 1 large egg
    • ½ cup oil
    • ¼ cup water
    • ¾ cup pecans, chopped
    • ¾ cup sweetened coconut*, shredded
    • ½ cup brown sugar
    • 2 TBSP* butter or margarine, melted
    • ¼ tsp salt
    • *If using organic, unsweetened coconut, use a total of 4 TBSP melted butter (instead of 2 TBSP). Mix butter and coconut together first to soften coconut.

    Preheat oven to 350°.

    Mix liquid ingredients together, add Brownie Mix and stir to combine. Mix in pecans. Pour into a lightly greased pan, lined with foil or parchment for easy removal and cutting of brownies.

    Topping: in a separate bowl, combine ingredients and crumble evenly over brownies. Lightly press down.

    Bake brownies on the middle rack in the oven for approximately 25 minutes. Let cool on a wire-rack and cut into squares.

    Chef’s Note: For an ultimate German Chocolate Brownie use Brown Butter—melt 10 oz. butter in a pan over medium heat, stirring constantly, until the butter turns golden brown and has a nutty aroma. Skim off foam, pour melted butter into measuring cup, taking care not to include the brown bits in the bottom of the pan. You will have about 1 cup to use in the brownies and topping with a little left over.

    © Pamela's Products, Inc.

Customer Reviews

Based on 1 review

A fabulous sweet and salty topping that adds a great texture to an already tasty brownie! Its the only way I make brownies now!