German Chocolate Brownies
These German chocolate brownies are rich, fudgy, and topped with classic coconut pecan frosting. They’re easy to make and hard to resist.
The only cake I remember my dad eating when I was a kid was German chocolate cake. I don’t know if it was made entirely from scratch, but I do remember the coconut pecan frosting being so good! It was my favorite part.
As an adult, I still love a well-made German chocolate cake for dessert. But homemade brownies? They’re so much easier to make. And when you combine that coconut pecan frosting with a fudgy brownie bottom, it’s a match made in baking heaven!
My German chocolate brownie recipe is just that! These brownies are super rich, fudgy, chocolatey, and have that classic frosting smeared over the top. It’s hard to eat just one.
If you love German chocolate cake but don’t feel like fussing with layers, this is an easier, just-as-delicious version.
German Chocolate Brownie Tips
Add Chocolate Chips: When the brownies are done, I like to add about ¼ cup of chocolate chips over the top of the frosting. Then, I pop the pan back into the warm oven for a minute or two until the chocolate chips are melty. This is optional, but it adds another type of chocolate to the brownies.
Don’t Overmix The Batter: This batter is really thick, so it’s easy to accidentally overmix it. Whisk just until there are no dry patches; otherwise, the brownies will bake up hard and dense.
Be Careful with the Topping: The topping has to be cooked on the stovetop due to the egg yolks. Bring it to a simmer and allow it to thicken some. It doesn’t need to boil or get super thick. This is something you don’t want to walk away from while it cooks.
Parchment Paper: I like to use parchment paper for easy cleanup. If you don’t have parchment paper, give the pan a light coating of non-stick cooking spray.
Evaporated Milk: Make sure you use evaporated milk and not sweetened condensed milk. These are two different ingredients, and sweetened condensed milk won’t work.
Can I make this in a 9×13 pan?
You’ll need to double the recipe for both the brownie base and the topping. The baking time might need adjusting. Start checking around 30 minutes and go from there.
Can I Use Boxed Brownie Mix?
Yep. If you’re short on time, you can use your favorite boxed brownie mix, or even a chocolate cake mix, for the base. Just mix and pour it in your greased pan like normal, then follow the steps for the homemade coconut pecan topping.
Make sure the brownie mix is made for an 8×8-inch pan, or adjust accordingly.
How to Store Leftover Brownies
Store leftover brownies in an airtight container in the fridge for 5-6 days. I like to reheat mine in the microwave for 10-12 seconds so the topping gets warm and gooey again.
To freeze, wrap each brownie individually in plastic wrap, then store in a zip-top bag or airtight container. They’ll last up to 2 months. Let them thaw at room temp or microwave for 10–15 seconds before serving.
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
For the Coconut Pecan Topping:
- ¾ cup evaporated milk
- ½ cup light brown sugar, packed
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans
- ¼ cup chocolate chips, optional (for topping)
Instructions
To Make the Brownie Base:
- Preheat the oven to 350°F (175°C). Lightly grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla, and whisk until smooth.½ cup unsalted butter1 cup granulated sugar2 large eggs1 teaspoon vanilla extract
- Stir in the cocoa powder. Then add the flour, salt, and baking powder, and mix until just combined.½ cup unsweetened cocoa powder1 cup all-purpose flour¼ teaspoon salt¾ teaspoon baking powder
- Spread the batter evenly in the prepared pan, and set aside.
To Make the Coconut Pecan Topping:
- In a medium saucepan, combine the evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for 5–7 minutes or until thickened.¾ cup evaporated milk½ cup light brown sugar2 large egg yolks¼ cup unsalted butter
- Remove from heat and stir in the vanilla, coconut, and pecans.1 teaspoon vanilla extract1 cup sweetened shredded coconut¾ cup chopped pecans
- Gently spoon the topping over the chocolate base and spread evenly.
- Bake for 30–35 minutes or until the center is set and a toothpick inserted in the chocolate layer comes out with a few moist crumbs.
- If desired, add the chocolate chips to the top, pop the brownies back into the warm oven for a couple of minutes, and allow to melt slightly. Cool completely before slicing.¼ cup chocolate chips
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 brownie assuming the brownies are cut into 16 equal pieces. Actual calories will vary.
- If you don’t have parchment paper, spray the pan with a little bit of non-stick cooking spray.
- There is no substitute for coconut but you could use walnuts in place of the pecans.
- Make sure you use evaporated milk, not sweetened condensed milk, for the topping.
- Storage: Store in an airtight container in the fridge for 5–6 days. Reheat in the microwave for 10–12 seconds to soften the topping.
- Freezing: Wrap each brownie in plastic, then place in a zip-top bag or container. Freeze up to 2 months. Thaw at room temp or microwave 10–15 seconds.
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
