German chocolate brownie

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

A moist, chocolatey brownie is only made better by an addictive German-styled topping. This sweet and creamy mix of coconut, pecan, and sweetened condensed milk is so delicious it’s hard to resist eating it out of the bowl!

Ingredients

1/2 pound butter

1/2 pound good-quality dark chocolate, chopped

4 eggs

2 cups brown sugar

1/2 teaspoon salt

2 cups all-purpose flour

German chocolate topping

2 (10-ounce) cans sweetened condensed milk

3 cups shredded sweetened coconut

2 cups pecans, coarsely chopped

Make it easier–shop our Amazon store

Preparation

Preheat oven to 350°F. Spray parchment-lined 9x13-inch pan with cooking spray. Over double boiler with simmering water, melt chocolate and butter. Remove from heat, whisk in eggs, then sugar, salt and flour. Spread into prepared pan. Bake for 30-40 minutes until toothpick comes out clean.

For topping, preheat broiler. In medium bowl mix topping ingredients. Carefully spread topping over surface of baked brownie. Place under broiler for about 3 minutes, watching closely the whole time and rotating pan for even browning. Allow to cool completely before cutting. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Poached eggs, sweet potato pancakes with tomato sauce and kale
Next

Fingerling potato and green bean salad