Paleo German Chocolate Brownies-
These Paleo German Chocolate Brownies are gluten-free with a low-carb version.
Paleo German Chocolate Brownies evolved from my husband's love for German chocolate cake, which strangely enough is actually not from Germany at all.
So don't try to order it in a German restaurant because it won't be on the menu.
The cake actually traces back to 1852 when an American named Sam German developed a type of dark baking chocolate for the Baker's Chocolate Company.
And so, somehow the cake was named after his German's dark baker's chocolate.
I wanted to make a paleo version and a low carb version, but I did not want to make an entire 2 layer cake.
So I decided to make a German chocolate layered brownie. And I'm so glad I did because this is a new favorite recipe of mine now.
The kids and the Hubby went completely bonkers for it.
First layer is the brownie batter.
Melt and combine the coconut caramel pecan layer.
Bake and remove brownie layer from oven.
Spread and lightly pat coconut caramel pecan layer over brownie layer and refrigerate or freeze.
Drizzle with chocolate sauce and serve.
RECIPE AND DIRECTIONS BELOW
📖 Printable Recipe Card
Paleo German Chocolate Brownies
Ingredients
- BROWNIE LAYER:
- 3 eggs beaten.
- cup Sweetener of choice: ½ organic maple syrup or for low carb use ½ cup low carb maple syrup (I used this one), or could also use ½ cup erythritol + ⅓ cup water for low carb., for paleo
- ¼ Cup unsweetened almond or coconut milk.
- ⅓ Cup butter or coconut oil melted, where to buy coconut oil
- ½ teaspoon baking soda.
- 1 teaspoon organic apple cider vinegar.
- ⅓ Cup coconut flour sifted, where to buy coconut flour
- 3 tablespoon cocoa powder or cacao powder, sifted.
- COCONUT CARAMEL PECAN LAYER:
- ¾ Cup pecans.
- 3 tablespoon coconut oil where to buy coconut oil
- ¼ cup unsweetened organic coconut flakes where to buy coconut flakes
- 2 tablespoon coconut butter where to buy coconut butter
- cup Sweetener of choice: ¼ coconut sugar for paleo or for low carb use ¼ cup eryrithitol.
- 3 in medjool dates pitted for paleo, or for low carb use: 20 drops liquid stevia toffee flavor, or plain, (I used this one)
- 3 tablespoon water
- CHOCOLATE SAUCE:*optional
- 2 teaspoon cocoa powder.
- 1 tablespoon coconut oil.
- teaspoon Sweetener of choice: 2 or to taste honey for paleo or for low carb use 12 drops or more, to taste, liquid stevia
Instructions
- Preheat oven to 350 F, and grease or oil an 8x8 baking pan.
- In a large mixing bowl combine: 3 eggs, ½ cup maple syrup of choice, ¼ cup milk of choice, ⅓ cup melted butter or coconut oil, ½ teaspoon baking soda, 1 teaspoon apple cider vinegar. Mix together well.
- Add to the mixture in the mixing bowl: ⅓ cup coconut flour and 3 tablespoon cocoa powder. Stir together thoroughly, scraping sides of bowl.
- Pour brownie batter into baking pan and spread around evenly.
- Bake at 350 F for 23 to 26 minutes or until center is set.
- While brownies are baking we can start making the coconut caramel pecan layer.
- Add to a food processor: ¾ cup pecans, ¼ cup coconut flakes, ¼ cup sweetener of choice (coconut sugar or low carb eyrithritol), 3 pitted medjool dates for paleo, or for low carb use 20 drops stevia toffee flavor liquid option, and 3 tablespoon water.
- Process for a few minutes until mixture has a course ground texture. Set aside.
- In a small sauce pan over medium low heat melt: 3 tablespoon coconut oil and 2 tablespoon coconut butter. Heat until melted.
- Add the pecan mixture from the food processor to the sauce pan with melted coconut oil and coconut butter. Stir and combine. Heat mixture on low and stir often for 4 minutes. Remove from heat and cool.
- Once brownies are done, remove from oven and let cool for at least 15 minutes or more.
- Once brownies have cooled, spoon the pecan mixture on top of brownie layer. Spread around, and lightly pat the mixture onto the brownie layer *don't press hard and squish the brownies*.
- Once coconut caramel pecan layer is evenly layered on brownies, place pan in the refrigerator for 45 minutes, or you can put in the freezer for 15 minutes, if you can't wait that long. Just don't forget and let them become frozen (as if that could happen).
- Remove from fridge or freezer.
- Stir together all ingredients for the chocolate sauce, and drizzle over the top of the German chocolate brownies if you desire.
- Cut into squares and serve. Oh my, yum 🙂
- *when not eating, store in fridge to keep coconut pecan layer firm and to keep fresh*
Paula says
This recipe sounds wonderful! Looking forward to trying it. 🙂
Laura says
This recipe was awesome as written (for paleo). Very moist and good texture for a grain-free baked good. Thank you!
PS: I didn't think there were too many ingredients.
Stacey says
Laura, thank you for your kind words.
Sincerely,
Stacey
paleozeta says
look good, but too much work, too many ingredients, difficult to find if you reside outside the states
Stacey says
Paleozeta, thank you for the feedback. I will try to make some with less ingredients next time and see how it goes. Just for my information which ingredient is hard to find outside the US? Is it coconut butter? That could probably be omitted. Are there others, because I do have some European and Australian viewers and I never know what is hard to find for them.
sincerely,
Stacey
paleozeta says
hi. around here in italy it is hard to find coconut butter/oil at present, maple syrup, manna?,. stevia is working its way on the shelves now.
interesting dishes anyway.
bye
LynnS says
hello, i am farely new to cooking with coconut, but i believe that if you have dried coconut you can make coconut butter by processing it in a high powered blender or food processor like you would to make peanut or almond butter. 🙂
Stacey says
Lynn, yes you can, I made coconut butter in the food processor. It did take awhile, and my old processor was none too happy about it, but it did work. Probably the high powered blender is best.
Sincerely,
Stacey
Sonia says
Many ppl reside outside if the states! All very easy to find in Australia.