German Chocolate Brownie

November is a special month for my husband and I. It’s a month of celebration… our anniversary and my husband’s birthday. It’s a month of special treats for both of us.

One of my husband’s favorite desserts is German Chocolate Cake.

A few years back I went on line in search of the perfect, healthy and simple recipe for this cake, in hopes to surprise him with a “German Chocolate Masterpiece”. To my demise “healthy” is not an adjective for German chocolate cake. Some of the recipes I found were simple and many of them looked perfect, in fact almost too perfect. That’s when I realized I needed to change my search and do some tweaking.

To keep it simple, I didn’t need to make a cake. After all, I already had his favorite gluten free brownie recipe. So, I started searching for the perfect, healthy topping.  That’s when I found this little gem… Gluten Free German Chocolate Brownie Sundaes, on “”.

I did a little tweaking to make it healthy and dairy free and viola, my masterpiece… German Chocolate Brownie.

You’re going to love this little decadent dessert. With a rich, moist dark chocolate brownie and the sweet taste of pecans and coconut I think you’ll find it’s… perfection!

German Chocolate Brownie

  • 5 ounces dark chocolate (I use 3/4 cup Chocolove 70% dark chocolate bar)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup grape seed oil
  • 2ggs
  • 1 cup sucanat or turbinado sugar
  • 1/2 cup blanched almond flour
  • 1/4 cup brown rice flour
  • 1/4 teaspoons baking soda
  • 1 tablespoon vanilla
  • 1/2 cup chocolate chips
  • 1/2 cup chopped and roasted pecans – optional!

Preheat oven to 350° degrees. Line 8 x 8 baking pan or dish with unbleached parchment paper.

Place pecans in skillet and roast over medium heat until they start to brown. Stir frequently. It only takes a few minutes. Be careful not to burn them.

In glass measuring cup melt chocolate in microwave (30 second intervals) about 1 1/2 minutes and set aside.

In medium size bowl whisk eggs until frothy. Add sugar and vanilla and whisk. Whisk in oil and applesauce. Stir in melted chocolate.

In small bowl whisk flour and baking soda. Add to chocolate mixture and blend. Add chocolate chips and pecans (if using).

Pour into baking pan or dish. Bake for 30 minutes. Test with toothpick in center of brownie to see if done. If not bake for 3 minute intervals until done. Place dish on wire rack and let cool for 10 minutes. Then remove from dish in parchment paper and put on rack. Take brownie out of parchment paper when cool and place on dish.


  • 1/2 stick buttery spread, cubed
  • 1 egg yolk
  • 1/2 cup sucanat or turbinado sugar
  • 1/2 cup almond milk
  • 1/2 cup chopped and roasted pecan
  • 1/2 cup shredded coconut

Combine buttery spread, egg yolk, sugar and almond milk in a small saucepan. Cook over low heat, stirring occasionally, until sauce thickens (about 6 minutes).

Place pecans in skillet and roast over medium heat until they start to brown. Stir frequently. It only takes a few minutes. Be careful not to burn them.

Remove the saucepan from heat and immediately stir in pecans and coconut. Serve immediately, or transfer to a glass container and refrigerate until ready to assemble the brownie.  (If serving later, warm the topping in the microwave for 1 to 2 minutes.)


To assemble top each brownie with a scoop of ice cream, then top with a few spoonfuls of the warm German chocolate topping. If not using ice cream, top brownie with German chocolate topping.



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