Vegan German Chocolate Brownie Skillet: A Decadent Dessert Discovery

Vegan German Chocolate Brownie Skillet: A Decadent Dessert Discovery

This Vegan German Chocolate Brownie Pan is a delicious twist on traditional German chocolate cake, transformed into a rich, gooey brownie filled with coconut, pecans, and chocolate chips. Created from an inspired use of pantry ingredients, this recipe turns an accidental innovation into a delicious treat perfect for sharing — or not!


Why you will love this recipe

The combination of sweetened condensed coconut milk and rich cocoa creates a deliciously thick brownie with a deep chocolate flavor that is both comforting and indulgent. The addition of coconut and pecans adds texture and nutty taste, making each bite a perfect balance of flavors and textures.

Perfect opportunity

This Skillet Brownie is a great choice for family gatherings, holiday celebrations, or a casual night out. It's also a fantastic dessert option for potlucks or any event where you want to impress with a vegan treat. Serve it hot with a scoop of vegan vanilla ice cream for the ultimate indulgence.

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Decorating Tips

Before serving, consider a drizzle of vegan caramel sauce or a pinch of sea salt to enhance the flavors. If you're serving it at a party or special occasion, a garnish of fresh mint or a dusting of powdered sugar can add a touch of elegance.


  • 1 11.6 oz can sweetened condensed coconut milk
  • 1 stick of vegan butter, softened
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg substitute or flax egg (prepared)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 to 2/3 cup unsweetened shredded coconut
  • 3/4 cup chopped pecans
  • Vegan chocolate chips (your choice)
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  1. Preheat your oven to 350°F (177°C) and generously grease a large cast iron skillet.
  2. In a large mixing bowl, combine the sweetened condensed coconut milk, vegan butter, egg replacer, brown sugar, and vanilla extract. Mix well.
  3. Gradually add the flour, cocoa powder, baking soda and baking powder, stirring until well combined.
  4. Stir in pecans, chocolate chips and shredded coconut. The dough will be thick and spreadable.
  5. Spread the batter evenly in the prepared cast iron skillet. Sprinkle with additional chocolate chips if desired.
  6. Bake for 24 to 26 minutes, or until the edges are just set and the center is slightly wobbly. Remember that the brownie will continue to set as it cools.
  7. Let the brownie cool in the pan before serving.
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Optional: replaces the word nice with emptyp with vegan vanilla ice cream before serving for an extra layer of luxury.

Enjoy this Vegan German Chocolate Brownie Pan, a fortuitous dessert that is sure to become a beloved treat in your baking repertoire!

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