These German chocolate caramel brownies are one of those treats where a little piece goes a long way. They are absolutely decadent and will satisfy almost anyone's sweet tooth.
Made from scratch, they take a little while to make, but once you've tasted them, you won't mind. The result is a dense, rich brownie, topped with a layer of caramel and finished with a German chocolate cake frosting. They are best eaten with a fork because they can be a little messy.
The recipe is a three step process.
- Bake the brownies
- Make the caramel
- Make the frosting
Along with the recipe and instructions below, I have provided step-by-step photos.
Why not take an afternoon break, pour yourself a cup of coffee, and dig into one of these delightful goodies. You won't be disappointed.
What do you think about this recipe?
The ingredients are divided up by the three parts of the brownie.
- 2 cups sugar
- 3/4 cup (1 1/2 sticks) butter
- 4 eggs
- 1 1/2 tsp vanilla
- 1/2 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
You'll also need
- 13 x 9 inch pan
- Aluminum foil
- Cooking spray
- 15 oz. caramel candies, unwrapped
- 1/3 cup evaporated milk
German Chocolate Cake Frosting
- 3 egg yolks
- 1 cup evaporated milk
- 1 tsp vanilla
- 1 cup brown sugar
- 1/2 cup (1 stick) butter
- 1 2/3 cup flake coconut
- 1 cup chopped pecans
- Preheat the oven to 350°.
- Prepare the 13x9 pan by lining it with foil and spraying on a generous coating of cooking spray. Note: Don't skip this step. This is a gooey brownie and it will stick to the pan.
- Melt the butter.
- In a large bowl, beat the sugar, eggs, butter, and vanilla until smooth.
- Meanwhile, mix all of the dry ingredients in a separate bowl.
- Slowly add the dry ingredients to the wet mixture.
- Mix well and pour batter into prepared pan.
- Bake for about 20-30 minutes. Don't over bake or it will be too dry.
- Cool completely before proceeding to the next step.
- In a heavy saucepan, combine the caramels and the evaporated milk.
- Stir constantly over medium-low heat until completely melted and smooth.
- Remove from the heat and pour over the cooled brownies.
- Make sure that the entire surface of the brownies is covered with the caramel.
- Set aside and cool completely.
German Chocolate Cake Frosting
- In a heavy saucepan, whisk together the egg yolks, milk, and vanilla until smooth.
- Mix in the sugar and butter
- Cook over medium heat for 12-13 minutes, stirring constantly.
- The mixture should begin to boil gently, thicken, and turn a golden brown.
- Do not overcook.
- Remove from heat and mix in the coconut and pecans.
- Cool completely and then carefully frost the caramel covered brownies.
The brownies can be served immediately or saved for later. They should be stored in the refrigerator and covered with plastic wrap or foil. It is best to leave the brownies in the foil lined pan.
These really are a special treat and are incredibly rich. I don't serve large pieces because it is so sweet, but people always seem to come back for seconds anyway.
Make these German chocolate caramel brownies today. They are well worth the effort.
© 2013 Claudia Porter