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German Chocolate Brownies in a Jar Recipe

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This recipe for German Chocolate Brownies in a Jar, by , is from Made With Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


10 ounces 60% bittersweet chocolate chips
1 cup (2 sticks) butter
¼ cup brewed coffee
2 teaspoons instant espresso powder
1 teaspoon vanilla
1 cup sugar
½ teaspoon kosher salt
3 eggs
1½ cups flour
1 teaspoon baking powder
For German Chocolate frosting:
3 egg yolks
1 cup evaporated milk
1 cup sugar
½ cup (1 stick) butter, melted
1 teaspoon vanilla
For parfait assembly:
1½ cup toasted coconut
¾ cup toasted pecans, chopped

prepare brownies. Preheat oven at 250°F. Prepare a 9×9-inch baking pan with aluminum foil allowing foil to hang over the edges and grease with butter.
In a double boiler or a small bowl atop a small saucepan filled with 1 inch of water, melt chocolate chips and butter over high heat, stirring occasionally, until melted.
Pour melted chocolate into a medium bowl and add brewed coffee and instant espresso powder and mix well with a whisk or a wooden spoon. Add vanilla, sugar and salt and mix. Add eggs one at a time, mixing just until combined before adding the next egg.
Fold flour and baking powder into mixture and pour into baking pan. Bake for 1 hour or until a toothpick comes out clean. If brownies are still gooey on top after 1 hour, bake for additional 5-10 minutes. Allow to cool in pan for 2 hours or overnight to firm up for best cutting.
To make German Chocolate frosting layer, beat egg yolks with a hand held mixer until yolks begin to ribbon. Add evaporated milk and sugar and mix until sugar dissolves. Add melted butter and vanilla and mix then transfer to a small saucepan and cook over medium heat, bringing to a low boil then reducing heat while stirring often until mixture thickens. Remove from heat and allow to cool to room temperature.
To assemble the German Chocolate Parfaits, you’ll need 6 8-ounce canning jars or jam jars. Using a biscuit cutter, cut circles of brownie and place in the bottom of the jar, or for a more irregular look, crumble pieces of brownie layer. Layer 1 heaping tablespoon of toasted pecans then 1 heaping tablespoon of toasted coconut flakes, top with ⅛ cup German Chocolate frosting and repeat the process once more, ending with coconut flakes. Serve at room temperature.




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