Description
A decadent German Chocolate Cheesecake Brownie Cake that combines rich chocolate brownie with a creamy cheesecake layer, topped with coconut and pecans.
Ingredients
- 1 cup unsalted butter, divided
- 8 ounces semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake layer)
- 2 large eggs (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium saucepan over low heat, melt 1/2 cup of butter and the chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the melted chocolate mixture, granulated sugar, brown sugar, and the remaining 1/2 cup of softened butter. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.
- Pour half of the brownie batter into the prepared baking pan and spread evenly.
- In another mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, eggs, and vanilla extract, mixing until well blended.
- Pour the cheesecake mixture over the brownie layer in the pan.
- Spoon the remaining brownie batter on top of the cheesecake layer, spreading gently to cover.
- Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely in the pan.
- Once cooled, prepare the topping by mixing the shredded coconut and chopped pecans in a bowl.
- Drizzle the caramel sauce over the cooled brownie cake, then sprinkle the coconut and pecan mixture on top.
- Cut into squares and serve.
Notes
- For a richer flavor, try adding a teaspoon of espresso powder to the brownie batter.
- You can substitute walnuts for pecans if desired.
- For a festive touch, top with whipped cream or chocolate drizzle before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg