These German Chocolate Brownies are rich, decadent and topped with a creamy coconut pecan frosting! This ultimate dessert combines the classic, rich taste of German chocolate cake with the fudgy delight of brownies!
Craving Coconut? Check out these Coconut Macaroons, Coconut Pound Cake and Coconut Pudding Trifle to satisfy that sweet tooth!
German Chocolate Brownie Recipe
I love chocolate and I love coconut, so any dessert that combines the two is extra special to me! German Chocolate Brownies are the dessert of dreams. Fudgy brownies from scratch and homemade creamy coconut pecan frosting make for a real treat for everyone.
Brownies might be a bake sale staple, but this version is definitely a step up. Great for potlucks, parties, or a late night dessert, these brownies are easy to make, easy to transport and oh so delicious!
Recipe Notes:
The coconut pecan frosting on these brownies is what turns these brownies from delicious to spectacular! I’m a huge fan of german chocolate frosting so I made sure that the brownie to frosting ratio was extra generous!
Why You’ll Love This Recipe
Flavors and Textures. This recipe combines the beloved rich lavors of classic German chocolate cake with the irresistible texture of fudgy brownies, topped with a heavenly coconut-pecan frosting that’s creamy and crunchy.
Perfect for Any Occasion. Ideal for any occasion, from casual gatherings to holidays and celebrations, this recipe delivers a decadent treat that’s sure to please kids and adults alike!
Decadent and Delicious. All brownies are rich and decadent but this German Chocolate Brownie recipe is especially so! The coconut pecan frosting adds so much richness to these fudgy brownies so consider cutting them into small squares for serving.
German Chocolate Brownie Frosting
The frosting is absolutely divine and this recipe makes a lot! It’s a cooked frosting so definitely a bit different from a classic buttercream if that’s what you’re used to.
The frosting is made up of coconut, pecan, egg yolks, butter, brown sugar, vanilla extract and evaporated milk. It’s probably my favorite frosting recipe ever and if you end up with a bit extra, save it! It’s delicious on graham crackers!
How to Make German Chocolate Brownies
These brownies have two components: the brownies and the frosting. The brownies need to cool completely before being frosted so keep that in mind. Here’s a quick look at how to make the brownies and as always, scroll to the end of this post for the complete, printable recipe.
For the Brownies
- Preheat oven to 350°F and lightly grease a 9″x13″ pan.
- Beat eggs, cocoa, salt, baking powder, espresso powder and vanilla extract together.
- Melt butter in the microwave (or melt in a small sauce pan on the stove) and then stir in sugar. Let cool for a few minutes.
- Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
- Stir in the flour and chocolate chips until fully incorporated.
- Spread batter into prepared pan, and smooth as needed.
- Bake brownies 30 to 50 minutes or until an inserted toothpick should have a few moist crumbs.
- Cool brownies on wire cooling rack.
For the Frosting
- Over medium low heat, add butter, brown sugar, egg yolks and evaporated milk to a saucepan and whisk to combine.
- Turn heat up to medium and bring mixture to a gentle boil, whisking frequently.
- Whisk continuously until the mixture has thickened, about 5 minutes (keeping in mind it will continue to thicken as it cools).
- Remove from heat and stir in the vanilla extract, toasted pecans and shredded coconut.
- Allow the frosting to cool completely before frosting the cooled brownies.
- Frost the brownies, cut into squares, and serve.
Storage Information
You can store any leftover German Chocolate Brownies in an airtight container in the refrigerator for up to a week. This recipe is great to make ahead for a party or event!
The frosting can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator.
Variations To Try
Whether you’re planning a special celebration, looking for the perfect potluck addition, or simply craving something sweet and satisfying, our German Chocolate Brownies are sure to impress. With their delightful blend of flavors and textures, these brownies are a real crowd pleaser!
- For an extra indulgence, consider serving these brownies slightly warmed with a scoop of vanilla ice cream on top.
- Amp up the elegance of these brownies with a drizzle of chocolate ganache or melted chocolate.
- Try the coconut pecan frosting with different nuts – walnuts would be delicious!
- The brownies can be made without chocolate chips if you prefer.
Trish’s Tips
- Make the frosting a couple days in advance and keep it in the refrigerator until you’re ready to make your brownies.
- Toast the pecans by heating them in a dry skillet over medium heat and stirring frequently until lightly browned and fragrant.
- Use a box of brownie mix as a shortcut.
More Brownie Recipes To Try
- Fudge Mint Brownies
- Cheesecake Brownies
- Homemade Brownies
- Mint Chip Brownie Ice Cream Squares
- Brownie Strawberry Shortcake
German Chocolate Brownies
Ingredients
Brownies
- 4 eggs room temperature
- 1 ¼ cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 tablespoon vanilla extract
- 1 cup unsalted butter 2 sticks
- 2 ¼ cups granulated sugar
- 1 ½ cups all purpose flour
- 1 ½ cups semi sweet chocolate chips
Coconut Pecan Frosting
- 8 tablespoons salted butter
- 1 cup brown sugar light or dark, packed
- 3 egg yolks
- 8 ounces evaporated milk
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans toasted
Instructions
Prepare Brownies
- Preheat oven to 350°F and lightly grease a 9"x13" pan. If desired, line bottom of pan with parchment paper.
- In a large bowl, add 4 eggs and beat with cocoa, salt, baking powder, espresso powder and vanilla extract until fully combined and smooth.
- In a medium sized bowl, melt butter in the microwave (or melt in a small sauce pan on the stove). Stir in sugar until combined.
- Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Make sure the butter mixture is warm, but not too hot, or it will scramble your eggs.
- Add the flour and chocolate chips to batter and stir until fully incorporated.
- Spread batter into prepared pan and smooth as needed.
- Bake brownies 30 to 40 minutes or until an inserted toothpick has just a few moist crumbs.
- Cool pan on wire cooling rack.
Prepare Frosting
- In a medium saucepan over medium low heat, add butter, brown sugar, egg yolks and evaporated milk and whisk to combine.
- Turn heat up to medium and bring mixture to a gentle boil, whisking frequently.
- Once the mixture is boiling, whisk continuously until the mixture has thickened, about 5 minutes (keeping in mind it will continue to thicken as it cools).
- Remove the pan from heat and stir in the vanilla extract, toasted pecans and shredded coconut.
- Allow the frosting to cool completely before frosting the cooled brownies.
- Frost the brownies, cut into squares, and serve.
Notes
Nutrition
Originally published June 3, 2012.
I am baking these right now and they are definitely taking longer than 25 minutes to bake. I believe it’s because I wrapped the inside of my pan with foil rather than wax paper because that’s all I had. I’ve experienced the same kind of thing happening when I’ve used foil in cooking other things, so I really think that is what it is.
I tried these brownies last night and I had the same problem, they took forever to bake and ended up still being “wet” in the middle. After some research, the original recipe does say to “beat egg whites with a wire whisk until foamy”. Was disappointed in my first batch but will attempt them again-maybe even using one egg white to reduce the liquid. Love your blog Glory!
Hi Joy, Sorry the recipe didn’t turn out well for you. I’m not sure from your comment if you were more unhappy with the brownie part or the topping. The egg whites on top shouldn’t effect the brownie itself. The egg whites do need to be broken up, but I have found that can be done just fine in one step, by beating them with the other topping ingredients. Feel free to adjust the baking time a bit, as needed. This recipe does produce a fudgy brownie, versus a “cakey” brownie. I might suggest adding an additional 1/2 cup of flour for a more sturdy brownie. Also, it is important to allow them to fully cool before trying to cut them. Feel free to experiment and find a combo you like best! Happy Baking!
Just made these! Everyone loved them! I didn’t have pecans so I used hazelnuts instead, and still turned out delicious! 🙂
These have looked incredible since I started mixing them up. I was excited to only have to wait 25 minutes to dig in, but I’m 45 minutes into baking them and my toothpick still doesn’t come out clean :/ What am I doing wrong?!
I have made this recipe a few times, and usually cook it the recommened time (25-30 minutes). Ovens to vary a bit, but I can’t imagine it would take quite 45 minutes. How did they turn out? The toothpick should come out with just a few moist crumbs, but not wet, it does not need to be perfectly clean.