Ingredients
- For the brownie layer:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the cheesecake layer:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the German chocolate topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer (hand or stand)
- Rubber spatula
- Measuring cups and spoons
- Small saucepan (for topping)
- Parchment paper
Step-by-Step Instructions
Let’s kick off this delicious adventure! First, I preheat my oven to 350°F (175°C). I then prepare my springform pan by greasing it lightly and lining the bottom with parchment paper. For the brownie layer, I melt the butter in a medium saucepan over low heat. Once melted, I remove it from the heat and stir in the sugar, eggs, and vanilla until well combined. Next, I carefully whisk in the cocoa, flour, salt, and baking powder until you see a smooth, velvety batter. Transfer this batter to the prepared pan and spread it out evenly. The incredible smell already starts to fill my kitchen! (See the next page below to continue steps…)