Healthy Chocolate German Brownies
These Healthy Chocolate German Brownies feature a rich, fudgy chocolate brownie base topped with a luscious coconut pecan topping. Naturally sweetened with maple syrup, they're an irresistible twist on the classic German chocolate cake.
Equipment
- 8×8-inch cake pan
- mixing bowl
- measuring cups and spoons
- medium saucepan
Ingredients
- 8 oz German chocolate, chopped
- 1/2 cup butter
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/4 cup cocoa powder
- 1 tsp salt
- For the Topping
- 2 egg yolks
- 1/2 cup maple syrup
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium saucepan over low heat, melt the butter and chopped German chocolate together, stirring until smooth. Remove from the heat and cool slightly.
- Whisk in the eggs, maple syrup, and vanilla extract until glossy. Stir in the oat flour, cocoa powder, and salt until a thick, smooth batter forms.
- Spread the batter evenly into the prepared pan and bake for 20–25 minutes, until a toothpick inserted into the center comes out with moist crumbs. Cool completely.
- In a small saucepan over medium heat, whisk together the egg yolks, maple syrup, and butter. Cook for 5–6 minutes, whisking constantly, until slightly thickened.
- Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans until fully combined.
- Spread the coconut pecan topping evenly over the cooled brownies. Let stand for at least 30 minutes before slicing and serving.
Notes
Allow the brownies to cool completely before adding the topping so it sets properly. Whisk the topping constantly while cooking to prevent the egg yolks from curdling. Cook until the mixture coats the back of a spoon but remains spreadable. Use certified gluten-free oat flour if needed. These brownies pair perfectly with hot chocolate or coconut ice cream.