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German Chocolate Brownies

These German Chocolate Brownies get an upgrade with toasted pecans and a creamy coconut frosting. A fudgy, chewy and indulgent dessert!

A TWIST ON A CLASSIC BROWNIE RECIPE

I’m super obsessed with anything German Chocolate. These German Chocolate Brownies are absolutely irresistible. With the chocolate brownie base and the coconut pecan topping, these are over-the-top delicious. These just by be my new favorite way to make brownies! These homemade brownies are much easier to make than you might think and the end results are absolutely worth it. If you want to take your brownies to the next level, you need to try this German Chocolate Brownie recipe!

Two German Chocolate Brownies stacked on top of one another.

FREQUENTLY ASKED QUESTIONS:

What if I can’t find German chocolate?

If you cannot find German chocolate, you can substitute it with semi-sweet or unsweetened chocolate baking bars.

Do I have to toast my coconut and pecans?

This really brings a depth of flavor to the topping, but it is not absolutely necessary.

Does the topping harden?

Nope. It will stay nice and tacky so you will have gooey-ness in each and every bite.

Do I have to drizzle these with more chocolate?

This is absolutely optional but I always say you can never have too much chocolate!

What are the texture of the brownies?

The brownies themselves are moist and fudgy instead of cake-like.

Can I use a boxed brownie mix?

Yes. If you do not want to make homemade brownies you can use a brownie mix but you won’t have the same German chocolate flavor.

How do I store leftovers?

These can be stored in an airtight container where they will keep at room temperature for up to 3 days or in the refrigerator for up to 1 week. They can also be frozen. Cut and wrap in plastic wrap and then place in a freezer container where they will keep for up to 3 months. To defrost: remove to the refrigerator or countertop overnight.

Pinterest image of German Chocolate Brownies on parchment squares with bite taken out of one.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • salted butter
  • german chocolate baking bar
  • granulated sugar
  • eggs
  • vanilla extract
  • salt
  • all-purpose flour
  • evaporated milk
  • egg yolks
  • toasted coconut
  • toasted chopped pecans
  • chocolate melting wafers for garnish, optional
Ingredients needed: salted butter, german chocolate baking bar, granulated sugar, eggs, vanilla extract, fine sea salt, all-purpose flour, evaporated milk, egg yolks, toasted coconut, chopped pecans and chocolate melting wafers.

HOW TO MAKE GERMAN CHOCOLATE BROWNIES:

Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside. Place the cut butter into a large pot or dutch oven, begin to melt the butter over medium-low heat. Break up the chocolate bar into squares and add them to the pot.

Melted butter and chocolate chunks in dutch oven.

Stirring occasionally, melt the chocolate with the butter until smooth.

Stirred melted chocolate in dutch oven.

Take off the heat and whisk in the sugar until smooth.

Sugar added to melted chocolate.

Add the eggs one at a time and whisk them in fully before adding the next.

Eggs added one at a time to melted chocolate.

Whisk in the vanilla extract and salt.

Vanilla and salt added to chocolate mixture.

Add the flour.

Flour added to chocolate mixture in pan.

Stir it in until fully combined with no dry patches.

Flour mixture stirred together in pan.

Pour into the prepared baking dish. Bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.

Brownie mixture poured into prepared baking pan.

Place on a wire rack to cool completely.

Finished brownies in baking pan cooling.

Once the brownies are cool, make the topping. Place the sugar, evaporated milk, butter, and egg yolks into a sauce pot. Place over medium-low heat and stir together. Stir occasionally until the butter has melted. Bring the mixture to a simmer while still stirring occasionally so nothing sticks to the bottom. Once it starts to simmer and thicken slightly, take it off the heat (about 12 minutes.)

Sugar, evaporated milk, butter, and egg yolks cooking in pan.

Add the coconut, pecans, and vanilla extract. Stir it in to combine. Continue to stir until it becomes thickened and spreadable (about 5 minutes.)

Topping stirred together in pan.

Pour the frosting on top of the brownies and smooth it out. Let it cool completely.

Topping spread over cooled brownies.

Cut into bars and drizzle with melted chocolate, if using, serve immediately.

Sliced up German Chocolate Brownies drizzled with chocolate on parchment.

WANT MORE DELICIOUS RECIPES?

Square image close up of two stacked German Chocolate Brownies.

German Chocolate Brownies

These German Chocolate Brownies get an upgrade with toasted pecans and a creamy coconut frosting. A fudgy, chewy and indulgent dessert!
5 from 22 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 15

Ingredients

  • 1 cup (2 sticks) salted butter, cut into Tablespoons
  • 4 ounce German chocolate baking bar
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 cup all-purpose flour, sifted

For the topping:

  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • ½ cup (1 stick) salted butter, cut into Tablespoons
  • 3 large egg yolks
  • 1 ½ cups toasted coconut
  • 1 cup toasted chopped pecans
  • 2 teaspoons vanilla extract
  • melted chocolate melting wafers for garnish, (optional)

Instructions

  • Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper and spray with nonstick cooking spray, set aside.
  • Place the 1 cup (2 sticks) salted butter, cut into Tablespoons into a large pot. Begin to melt the butter over medium-low heat. Break up the 4 ounce German chocolate baking bar into squares and add them to the pot.
  • Stirring occasionally, melt the chocolate with the butter until smooth.
  • Take off the heat and whisk in 2 cups granulated sugar until smooth.
  • Add the 4 large eggs one at a time and whisk them in fully before adding the next.
  • Whisk in the 2 teaspoons vanilla extract and ½ teaspoon salt.
  • Add the 1 cup all-purpose flour, sifted. Stir it in until fully combined with no dry patches.
  • Pour into the prepared baking dish. Bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
  • Place on a wire rack to cool completely.
  • Once the brownies are cool, make the topping. Place 1 cup granulated sugar, 1 cup evaporated milk, ½ cup (1 stick) salted butter, cut into Tablespoons, 3 large egg yolks into a sauce pot.
  • Place over medium-low heat and stir together. Stir occasionally until the butter has melted.
  • Bring the mixture to a simmer while still stirring occasionally so nothing sticks to the bottom. Once it begins to simmer and thicken slightly, take it off the heat, (about 12 minutes).
  • Add 1 ½ cups toasted coconut, 1 cup toasted chopped pecans and 2 teaspoons vanilla extract. Stir it in to combine. Continue to stir until it becomes thickened and spreadable (about 5 minutes).
  • Pour the frosting on top of the brownies and smooth it out. Let it cool completely.
  • Cut into bars and drizzle with melted chocolate melting wafers, if using. Then serve!

Notes

  • You can use a brownie mix for this recipe.
  • You can choose not to toast the coconut or pecans.
  • A can of frosting can be used as well.
  • Other chocolate can be substituted, see above on how to do that.
  • These can be frozen, see above on how to do that.
Course: Dessert
Cuisine: American

Nutrition

Calories: 530kcal | Carbohydrates: 56g | Protein: 6g | Fat: 34g | Sodium: 286mg | Fiber: 3g | Sugar: 46g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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