Take your brownie game to new heights with these ultra-decadent German chocolate brownies!
Imagine your favorite rich, chocolatey treats topped with a luscious layer of sweet and sticky coconut-pecan frosting.
And the texture? They’re perfectly fudgy with a decadent crunchy, chewy topping. It’s beyond satisfying.
Trust me, no one can stop at just one!
Why You’ll Love These German Chocolate Brownies
Fun Flavor Mashup: A perfect fusion of two classic desserts come together for one irresistible treat!
Easy-to-Make: Despite the bakery-style look and flavor, these brownies are surprisingly easy to make.
Decadent Dessert for Any Occasion: The deep, fudgey chocolate goodness with the sweet, caramel-like coconut-pecan frosting is simply divine. Everyone will want a second slice!
Ingredients
- Unsalted Butter & Oil: Give the brownies a rich, moist texture. You’ll also need butter in the frosting.
- Granulated & Brown Sugar: Add sweetness and a deep caramel flavor.
- Eggs: Act as a binding agent, creating structure.
- Salt & Vanilla Extract: Enhance the chocolate flavor and add warmth and balance.
- All-Purpose Flour: Provides structure and helps contribute to the fudgy texture.
- Unsweetened Cocoa Powder: Delivers an intense chocolate flavor without adding additional sweetness.
- Espresso Powder (optional): Just a little to enhance the flavors.
- Semi-Sweet Chocolate Chips: For those irresistible pockets of melted chocolate throughout the brownies.
- Evaporated Milk: Creates a creamy, thick frosting.
- Sweetened Shredded Coconut & Chopped Pecans: Add texture and a nutty flavor to the frosting.
How to Make German Chocolate Brownies
If you’re a fan of traditional German chocolate cake, but wish it was even more moist, this recipe is for you.
It’s got the same great chocolate-coconut-pecan taste, but the fudgy brownie base makes them insanely indulgent.
Ready to give your brownies an upgrade? Then grab your mixing bowl and let’s bake!
1. PREHEAT the oven to 325°F. Grease a 9×13-inch baking pan and line with parchment paper.
2. MIX the flour, salt, and chocolate chips in a large bowl. WHISK the melted butter, oil, brown sugar, cocoa powder, espresso powder, and vanilla in a second bowl until smooth.
3. WHISK the granulated sugar and eggs in a separate bowl until pale and thick. Stir in the butter mixture, then fold in the dry ingredients until just combined.
4. POUR the batter into the prepared pan, smooth the top, and bake for 25-30 minutes. COOL completely in the pan on a wire rack.
5. WARM the evaporated milk, brown sugar, egg yolks, and butter in a medium saucepan until thickened. Stir in the vanilla, shredded coconut, and chopped pecans. COOL the frosting.
6. SPREAD the cooled frosting evenly over the brownies. CHILL for 20-30 minutes, then slice and enjoy!
Tips For the Best German Chocolate Brownies
Making brownies from scratch isn’t hard, but it does require a few key steps to ensure success.
The same goes for the topping. So, read these tips before you begin:
- Avoid overmixing. You don’t need a mixer for this. Just a spatula and your hands. And remember, only mix the batter until you no longer see streaks of flour.
- Check early. We all want the fudgiest brownies possible, right? And since all ovens are different, I suggest checking your bake 5 minutes early. A toothpick should come out of the center with moist crumbs (not wet batter).
- Chop the mix-ins. You don’t want huge chunks of pecans in the topping, or super long shreds of coconut. So, be sure to chop them both to get a nice balance. (I usually add a few whole pecans to the top after they’re done for a nice presentation.)
- Toast the add-ins. Add them to a dry skillet and stir constantly over medium heat until fragrant and golden. It’ll really amp up the flavors.
- Cool before assembling. Make sure the brownies and the filling are cool before you spread the topping. Don’t worry, the topping won’t harden!
- Chill before slicing. I know it’s tough, but if you give them time to chill, they’ll have the best taste and texture!
- Drizzle with chocolate. For an extra indulgent touch, drizzle melted dark chocolate over the frosted brownies.
- Up the decadence. Try adding a layer of caramel between the brownie and frosting. Or, mix espresso powder into the brownie batter for a deeper chocolate flavor.
- Add salt. A small sprinkle of sea salt over the chilled brownies will enhance and balance the sweetness.
How to Store
These brownies are best enjoyed at room temperature.
So do yourself a favor and take them out of the fridge or the freezer early – long waits are torture!
To Store: Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To Freeze: Flash freeze frosted brownies on a baking sheet, then wrap them in parchment paper. Next, wrap individual brownies or the whole uncut slab tightly in plastic wrap, then aluminum foil. Place in a freezer-safe container and freeze for up to 3 months.
More Decadent Brownie Recipes You’ll Love
Edible Brownie Batter
Brownie Batter Poke Cake
S’mores Brownies
Oreo Brownies
German Chocolate Brownies
24
servings25
minutes35
minutes411
kcalThese rich, fudgy German chocolate brownies are topped with the most luxuriously sweet coconut-pecan frosting. Perfect for satisfying any dessert craving!
Ingredients
- For the Brownies:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup unsalted butter, melted and cooled
1/4 cup vegetable oil
1 cup brown sugar, packed
1 cup cocoa powder
1 teaspoon espresso powder, optional
1 teaspoon vanilla extract
2 cups granulated sugar
4 large eggs
- For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup brown sugar, packed
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
Instructions
- Preheat the oven to 325°F. Grease a 9×13-inch baking pan and line it with parchment paper.
- Make the Brownies: In a large bowl, mix the flour, salt, and chocolate chips. Set aside.
- In a separate bowl, whisk the butter, oil, brown sugar, cocoa powder, espresso powder, and vanilla until smooth.
- In a third bowl, whisk the granulated sugar and eggs until light, pale, and thick.
- Stir the butter mixture into the eggs, followed by the dry ingredients. Mix just until no streaks of flour remain.
- Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). Let the brownies cool completely in the pan on a wire rack.
- Make the Topping: In a medium saucepan, combine the evaporated milk, brown sugar, egg yolks, and butter. Cook over medium-low heat, stirring constantly until the mixture thickens, about 10-12 minutes. It should coat the back of a spoon.
- Remove the pot from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool.
- Once the brownies are completely cooled, spread the coconut-pecan frosting evenly over the top. Chill for 20-30 minutes, then slice into squares and serve. Enjoy!
Notes
- You don’t need a mixer for this. Just a spatula and your hands. And remember, only mix the batter until you no longer see streaks of flour.
- I suggest checking your bake 5 minutes early. A toothpick should come out of the center with moist crumbs (not wet batter).