Chocolate Chunk Brownies are a rich and chewy dessert that blends deep chocolate flavor with the sweetness of coconut. Thanks to the combination of butter, brown sugar, and sour cream, these brownies have a fudgy texture. The chunks of German’s sweet chocolate add bursts of melted chocolate throughout, while shredded coconut creates a chewy, slightly crispy topping.
This recipe is perfect for anyone who loves a mix of flavors and textures. The brownies are baked in a 9-inch square pan, making them great for sharing at gatherings, potlucks, or as a sweet treat with coffee or tea.
Chocolate Chunk Brownies
Chocolate Chunk Brownies FAQ
Can I use semi-sweet chocolate instead of German’s sweet chocolate?
Yes! You can use semi-sweet baking chocolate, but the brownies will have a slightly deeper, less sweet flavor.
What can I use if I don’t have sour cream?
Plain Greek yogurt or buttermilk can be used as a substitute for sour cream.
Can I make these brownies without coconut?
Yes, simply leave out the coconut, or replace it with chopped nuts for extra crunch.
How should I store these brownies?
Keep them in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase the baking time by about 10 minutes.
Food History
Brownies have been a favorite dessert in American baking since the late 19th century. The earliest versions were more like dense chocolate cakes, but over time, they evolved into the rich, chewy treats we love today.
German’s sweet chocolate was introduced in the 1850s by Baker’s Chocolate Company. Though often associated with German Chocolate Cake, it has also been used in brownie recipes to create a smooth, slightly sweet chocolate flavor.
Coconut has long been a popular ingredient in baking, adding a chewy texture and a tropical twist to desserts. This combination of chocolate chunks and coconut reflects the creativity of mid-century American baking, when layered and textured desserts became popular.
Timeline
- 1893: Brownies first appear at the Chicago World’s Fair.
- 1950s: German’s sweet chocolate becomes widely used in American baking.
- 1960s-1970s: Coconut gains popularity in baked goods like macaroons and cakes.
- Today: Chocolate Chunk Brownies remain a beloved homemade dessert.
Recipe Discussion
This brownie recipe stands out because of its rich, layered texture. The batter is made by melting butter and mixing it with brown sugar, egg, and vanilla. Instead of cocoa powder, melted German’s sweet chocolate and chocolate chunks are used, resulting in a deeply chocolatey brownie.
The dry ingredients, including flour, baking powder, salt, and baking soda, are sifted together and gradually mixed into the wet ingredients. Chunks of chocolate and shredded coconut are folded in for extra texture.
After baking, a second layer of melted chocolate mixed with sour cream is spread over the brownies, creating a glossy topping. A final sprinkle of coconut adds a decorative and flavorful finish.
Preparation Tips
- Use good-quality chocolate for the best flavor and texture.
- Melt chocolate over low heat to prevent burning.
- Let the brownies cool completely before cutting to get clean, even squares.
- Use a sharp knife to slice through the coconut topping easily.
- Toast the coconut before sprinkling for extra flavor and crunch.
Recommended Kitchen Products
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- 9-Inch Square Baking Pan – Perfect for even baking and a fudgy texture.
- Double Boiler – Helps melt chocolate gently without scorching.
- Mixing Bowls – Great for combining wet and dry ingredients separately.
- Cooling Rack – Ensures brownies cool evenly before cutting.
- Sharp Chef’s Knife – Makes cutting through the coconut topping easier.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with caramel sauce for an extra indulgent treat.
- Enjoy with a cup of coffee or hot cocoa.
- Add a dollop of whipped cream for a light contrast.
- Sprinkle with chopped nuts for added crunch.
- Store in the fridge for a chilled, firmer texture.
A Decadent Chocolate and Coconut Treat
Chocolate Chunk Brownies are the perfect blend of rich chocolate, chewy coconut, and a smooth, fudgy topping. The layers of flavor make them more than just a basic brownie—they’re a dessert that stands out.
Whether you’re making these for a special occasion, a bake sale, or just as a treat for yourself, they’re guaranteed to be a hit. The combination of chocolate and coconut makes them an irresistible dessert that will have everyone coming back for more!
Chocolate Chunk Brownies Recipe
Chocolate Chunk Brownies
Chocolate Chunk Brownies are rich, fudgy brownies made with German’s sweet chocolate, brown sugar, sour cream, and shredded coconut. These brownies have a deep chocolate flavor, chewy texture, and a smooth melted chocolate topping.
Ingredients
- 2 packages (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate *
- 1⅓ cups BAKER'S ANGEL FLAKE Coconut
- 1 cup all-purpose flour
- ½ tsp. CALUMET Baking Powder
- ⅓ cup butter or margarine
- 1 cup firmly packed brown sugar
- 3 Tbls. sour cream
- ½ tsp. salt
- ¼ tsp. baking soda
- 1 egg, slightly beaten
- 1 tsp. vanilla
- *Or use 1 package (8 squares) BAKER'S Semi-Sweet Chocolate, cutting 2 of the squares into chunks.
Instructions
- Cut ½ package of the chocolate into large chunks.
- Mix flour with baking powder, salt and baking soda; set aside.
- Melt butter in saucepan; add sugar.
- Blend in egg and vanilla.
- Gradually stir in flour mixture.
- Stir in chocolate chunks and 2/3 cup coconut.
- Spread in greased 9-inch square pan.
- Bake at 350° for 35 minutes.
- Cool in pan.
- Meanwhile, melt remaining chocolate in saucepan over very low heat, stirring constantly.
- Cool slightly; stir in sour cream.
- Spread over top of brownies.
- Sprinkle with remaining coconut.
- Chill until firm, about ten minutes.
- Cut into squares.