German chocolate is such a classic flavor and a comfort food for us. Bill loves coconut so whenever I can make anything that has coconut in it, I know he’ll be in love.
In doing a little research I learned that the chocolate part is what is the German chocolate. I mistakenly thought that it was the combination of the chocolate, coconut and pecans that made it “German chocolate.” And it has zero connection to being German in origin!
These brownies can be heated slightly in the microwave or air fryer to serve warm or can be cooled and refrigerated for up to a week, but only if they last that long.
German Chocolate Brownies
Adapted from: Detoxinista and 365 Great Cookies & Brownies
Makes 16 servings
1 cup almond flour
1 cup coconut sugar
1/3 cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons plus ¼ cup ghee, melted, divided
1 teaspoon vanilla
1/3 cup brown sugar
1/3 cup oat milk
1/3 cup chopped pecans
1/3 cup flaked coconut
- Heat the oven to 350F. line an 8” square baking pan with foil or parchment paper.
- Mix the almond flour, coconut sugar, cocoa powder, baking soda, and salt in the Medium Stainless Mixing Bowl using the Small Mix ‘N Scraper. Add the eggs, 3 tablespoons ghee, and vanilla and mix well. Spread in the prepared pan and bake 25-30 minutes.
- Remove the pan from the oven to a Stackable Cooling Rack to cool.
- While the brownies are cooling, combine ¼ cup ghee, brown sugar and oat milk in a small saucepan. Bring to a boil, then reduce the heat and simmer 3 minutes. Stir in the chopped pecans and flaked coconut. Spread the topping over the brownie layer in the pan, then allow to cool completely.
- Cut into 16 squares.
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