German Chocolate Cheesecake Brownie Recipe

About a month ago I was craving German chocolate cheesecake but didn’t want to put the effort into making one… but could muster up the energy to make brownies. So I frankensteined elements from various brownie and cheesecake recipes into create some on-the-spot and practically perfect German Chocolate Cheesecake Brownies. I think the experiment wound up taking about as much effort and time as a traditional cheesecake would have, but hits some different notes and satisfies differently than a cheesecake. They’re probably one of my favorite things I’ve ever baked and I bake a lot! I also don’t feel like they are very hard and the ingredients and methods are pretty standard (but I also do a lot of baking from scratch and tend to have a lot of ingredients on-hand).

Here is the recipe for you to try:

Brownie base:

1/2 cup (1 stick) of butter (I usually use salted but recipes generally ask for unsalted, I just tend to prefer a lil extra salt in sweets)

4 oz of unsweetened chocolate (I prefer a darker chocolate; you could use semi-sweet if you like your chocolate sweeter)

1 1/4 cup white granulated sugar

1 tsp vanilla extract

2 eggs

1/2 cup all purpose flour

pinch of salt

Cream cheese filling:

8 oz of full-fat cream cheese, at room temp

1/4 cup white granulated sugar

1/2 tsp vanilla extract

1 egg yolk

Coconut & pecan topping:

1/2 cup (1 stick) of butter (again, I use salted but you can use unsalted)

1/4 cup brown sugar (light or dark is personal preference)

2 tbsp light cream

2 tbsp light corn syrup

1/2 tsp vanilla extract

1 cup unsweeted shredded coconut

1/2 cup pecans (or some other nut, pecans are my favorite)

Move your oven rack to the center and pre-heat your oven to 325 F. Prepare a 9x9 metal pan per your personal preference. I usually line mine with parchment paper but you can use tin foil or nonstick spray or just rub a stick of butter along the inside.

Melt the butter and chocolate together, stirring to combine. I typically do this by make-shift double boiler: putting a metal bowl on top of a simmering pot of water. You can also melt them in the microwave.

Remove the chocolate and butter mixture from the heat and add the sugar and vanilla. Give yourself a taste because it’s smelling awesome. Beat in the eggs one at a time, making sure they are fully incorporated into the batter.

Add your flour and salt and work the batter for about a minute until it is shiny. I usually mix the brownie batter by hand but you can use a mixer if you want.

Pour almost all of the batter into your prepared pan, leaving a bit left in the bowl for later (and maybe some to simply eat out of the bowl).

In a separate bowl, beat your softened cream cheese (this is when I pull out the hand mixer). Add the sugar and vanilla, mix, and then add the egg yolk. Mix until smooth, but not for too long because you don’t want to overmix.

Pour on top of your brownie batter and spread to the edges. Take remaining brownie batter and spoon over the cream cheese filling. Drag a knife or spatula through the pan to create a marbling effect. I do this more to even out the brownie/cream cheese ratio than to make it look pretty, because it’s going to get covered by the coconut pecan topping anyways.

Place the pan in your oven and bake for about 30 minutes. I usually check at 25 minutes and then bake for up to an additional ten minutes. Stick a knife into the middle of the pan, to check for done-ness. you don’t want wet batter on the knife when you pull it out, but you do want a few crumbs, as opposed to a clean knife. When your brownies are ready, pull them out and let them cool while you prepare your topping.

Melt your butter in yet another bowl and mix the brown sugar. Once smooth, add the vanilla, cream, and corn syrup. Mix these thoroughly. Also, taste it at this stage, because it’s going to taste amazing. Then add your coconut and pecans.

When the brownies have cooled, spread the coconut pecan topping over them. Stick the pan in the fridge for awhile and let the flavors combine. When ready to serve, cut into bite-size pieces because wow these are super rich! I like to eat them chilled but serve how you like!

I hope you try these and enjoy them. If you have any suggestions for alterations or any questions, let me know~

  1. unabashedfoodporn reblogged this from loremjay and added:
    This sounds like the most delicious
  2. kingofsiam reblogged this from loremjay
  3. frenchfrymooch reblogged this from loremjay
  4. just-me-lina reblogged this from loremjay
  5. manharpymarpy reblogged this from loremjay and added:
    Can;t waaaitttt
  6. cbwebb said: THANK YOU!
  7. loremjay posted this