German Chocolate Brownie Cookies are soft and chewy brownie cookies topped with gooey coconut pecan caramel frosting drizzled with chocolate!
It might sound a little immodest, but everyone who tried, said that these German chocolate brownie cookies are really of the best I had ever made (and I make cookies really often). And really, if you like coconuts and pecans mixed with caramel, you will get them all here served on a tasty brownie cookie, and you also have melted chocolate as a bonus on the top.
German chocolate cake is really unique, people either hate it or love it. If you are among the ones who hate them, I suggest some other recipe, but if you love this traditional cake, then you simply must try this German chocolate Brownie Cookies recipe.
Although all of us at home really love German Chocolate cake, I make it very rarely, because I always end up with a shortage of frosting. When I leave it to cool of (despite all the warnings and restrictions), my husband always finds a way to eat at least half of it with a spoon. One time, I didn’t even finish the cake, and there was no more filling in the bowl. That is the reason because this cookie version of the traditional cake is the best choice for my family. Soft, chocolate brownie cookies are just the padding for an abundance of coconut pecan caramel frosting.
I don’t know about you, but for a long time, I lived in a belief that (because of it’s name), German Chocolate Cake originate from Germany. Only later did I get to know that it is not because of the country Germany, but because It owes its name to an American chocolate maker Sam German.
But again, not to make another confusion, I get the idea for these German chocolate cake brownie cookies from one of my favorite blogs “Chef in Training” and changed them a little by my own taste. Instead of boxes German chocolate mix which Nikki used for her cookies, I decided to make my own brownie cookies from scratch, and toasted the coconut and pecans, before I mixed them into a delicious caramel filling. And the combination was really great!
- 8 oz semisweet chocolate- chopped
- 2 tablespoons unsalted butter (room temperature)
- 2 eggs
- ½ cup + 2 Tbsp granulated sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter-softened
- 1 tsp. vanilla
- 1⅓ cup sweetened shredded coconut-toasted
- 11/4 cup chopped pecans-toasted
- 5 oz. melted chocolate- for drizzle
- Preheat the oven to 350°F and line two large baking sheets with parchment paper, set aside.
- Melt the butter and 8 oz. semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth.
- Stir together the eggs, vanilla and granulated sugar in a medium bowl, set aside.
- Whisk together the flour and baking powder.
- Add cooled melted chocolate mixture to the egg mixture and stir to combine.
- Slowly add dry ingredients and stir until it is well incorporated. If the batter is to thin to scoop out, leave it in the fridge until it’s firm enough to handle!
- Scoop about 1½ tablespoons of batter onto prepared baking sheets, leave 2 inch apart because the cookies will flatten while bakes.
- Bake for 10 minutes or until they are firm on the outside, but do not overbake!
- Combine evaporated milk, sugar, egg yolks and butter in a large saucepan and cook on stovetop over medium heat, stirring until thickened (about 12 minutes). Once thickened remove from heat and stir in vanilla, toasted coconut and pecans, stir well!!!. Set aside to cool enough to spread on tops of the cookies.
- Spread topping over the cooled cookies, let it set,then drizzle with melted chocolate.
- Store in the fridge in an airtight container.