Mohamed Shili Paula Deen’s Chocolate Brownies are a decadent, Southern-style treat that leans more toward a dense, fudge-like texture than a cakey one. The inclusion of shredded coconut and chopped pecans gives them a delightful “German Chocolate” flair, adding a satisfying crunch and chew that makes these stand out from basic box-mix brownies.
The first time I made these, I over-baked them by just a few minutes, and the edges became brittle and dry. Now, I pull them out the second a toothpick comes out with moist crumbs. Since the brownies continue to “cook” from the residual heat in the pan, that slight under-bake is the secret to achieving the perfect, gooey center.
If you do nothing else, let them cool completely in the pan. If you try to cut them while they are warm, they will fall apart into a pile of chocolatey crumbles. Patience is the only way to get those clean, professional-looking squares.
Paula Deen Chocolate Brownies Ingredients
- 4 squares (4 oz/115g) unsweetened chocolate
- 1 cup (2 sticks/225g) butter
- 4 large eggs, beaten
- 2 cups (400g) sugar
- 2 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups (240g) pecans, chopped
- 1 cup (80g) shredded coconut
How To Make Paula Deen Chocolate Brownies
- 1. Prep the Oven: Preheat your oven to 175°C (350°F) and grease a 9×13 inch baking dish.
- 2. Melt Chocolate: In a saucepan over low heat, melt the unsweetened chocolate and butter together, stirring until completely smooth. Remove from heat and let it cool slightly.
- 3. Whisk Wet Ingredients: In a large mixing bowl, whisk the beaten eggs, sugar, and vanilla extract until fully combined and smooth.
- 4. Add Dry Ingredients: Gradually stir in the flour, baking powder, and salt. Once combined, slowly pour in the cooled chocolate mixture, stirring constantly to ensure the eggs don’t “scramble” from the residual heat of the chocolate.
- 5. Fold and Bake: Gently fold in the pecans and coconut. Pour the batter into your prepared pan, spreading it evenly. Bake for 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- 6. Cool: Allow the brownies to cool completely in the pan before slicing into squares.
Recipe Tips & Storage
- Prevent Scrambling: Always let the melted chocolate/butter mixture cool for 5 minutes before adding it to the egg and sugar base. If it’s too hot, the eggs will cook prematurely, ruining the texture.
- Storage: Store these in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to 1 week or freeze for up to 3 months.
- Clean Cuts: For perfectly sharp squares, wipe your knife with a hot, damp cloth between each cut.
- Boost the Chocolate: If you prefer a more intense chocolate flavor, swap half the unsweetened chocolate for semi-sweet baking chocolate.
What To Serve With Paula Deen Chocolate Brownies
- Vanilla Bean Ice Cream: The gold standard. The cold, creamy, slightly floral notes of vanilla ice cream cut through the heavy, dark cocoa of the brownies.
- Warm Brownie Sundae: Place a warm brownie in a bowl, top with a scoop of vanilla ice cream, and drizzle with a little salted caramel or hot fudge. The texture difference between the warm fudge and cold ice cream is unbeatable.
- Cold Glass of Milk: The fat in the milk rounds out the intense chocolate flavor and keeps the experience feeling “classic” and cozy.
- Unsweetened Black Tea: A brisk, hot tea (like Earl Grey) provides a tannic structure that balances the dense sugar and fat in the coconut and chocolate.
Paula Deen Chocolate Brownie Nutrition Facts
Per serving (estimated for 16 squares):
| Nutrient | Amount |
| Calories | 320 kcal |
| Protein | 4g |
| Fat | 20g |
| Carbohydrates | 35g |
| Sugar | 26g |
| Sodium | 90mg |
FAQs
Can I use walnuts instead of pecans?
Yes, walnuts are a perfect 1:1 substitute. They provide a similar crunch and work well with the chocolate and coconut.
Why are my Paula Deen Chocolate Brownie dry?
This is almost certainly due to over-baking. Unsweetened chocolate brownies are very sensitive to oven time. Start checking them at 25 minutes; if the toothpick comes out clean, they are already over-baked!
Can I omit the coconut?
You can! If you aren’t a fan of coconut, you can simply leave it out or increase the amount of pecans by an extra half-cup to maintain the texture.
Should I use salted or unsalted butter?
Since there is salt in the recipe, unsalted butter is preferred to keep the sodium level controlled. If you only have salted butter, omit the 1/4 teaspoon of salt from the dry ingredients.
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Paula Deen Chocolate Brownies
Description
Paula Deen’s Chocolate Brownies are a decadent, Southern-style treat that prioritizes texture and “extras.” Unlike a standard cocoa-powder brownie, these use melted unsweetened chocolate squares and a full two sticks of butter to achieve a dense, fudgy consistency. The addition of shredded coconut and chopped pecans adds a distinct chewy-crunchy contrast, elevating them from a simple snack to a rich, substantial dessert that pairs perfectly with a scoop of vanilla ice cream.
Ingredients
Instructions
- Prep the Oven: Preheat your oven to 175°C (350°F) and grease a 9×13 inch baking dish.
- Melt Chocolate: In a saucepan over low heat, melt the unsweetened chocolate and butter together, stirring until completely smooth. Remove from heat and let it cool slightly.
- Whisk Wet Ingredients: In a large mixing bowl, whisk the beaten eggs, sugar, and vanilla extract until fully combined and smooth.
- Add Dry Ingredients: Gradually stir in the flour, baking powder, and salt. Once combined, slowly pour in the cooled chocolate mixture, stirring constantly to ensure the eggs don’t “scramble” from the residual heat of the chocolate.
- Fold and Bake: Gently fold in the pecans and coconut. Pour the batter into your prepared pan, spreading it evenly. Bake for 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- Cool: Allow the brownies to cool completely in the pan before slicing into squares.
Recipe Tips & Storage:
-
.Prevent Scrambling: Always let the melted chocolate/butter mixture cool for 5 minutes before adding it to the egg and sugar base. If it’s too hot, the eggs will cook prematurely, ruining the texture.
.Storage: Store these in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to 1 week or freeze for up to 3 months.
.Clean Cuts: For perfectly sharp squares, wipe your knife with a hot, damp cloth between each cut.
.Boost the Chocolate: If you prefer a more intense chocolate flavor, swap half the unsweetened chocolate for semi-sweet baking chocolate.
