German Chocolate Brownies are homemade fudgy brownies smothered with a decadent sweet, sticky coconut and pecan frosting. Tastes just like cake, only better!
GERMAN CHOCOLATE BROWNIES
Get all of the gooey, sweet coconut frosting and rich chocolate cake without the work of making a layered German Chocolate Cake with this new recipe! A homemade brownie batter makes these German Chocolate Brownies extra delicious and is just as easy as a boxed brownie mix. The coconut-pecan topping is made in minutes for a decadent dessert ready to eat in less than an hour.
Part of what makes a German Chocolate Cake so delicious is the balance of semi-sweet chocolate with the gooey, caramel coconut-pecan frosting. The German Chocolate frosting for these brownies is made without egg yolks so there’s no need to worry about scrambled eggs. Plus you can lick the spoon while your brownies finish baking!
The chopped pecans added to the German Chocolate batter and frosting give these brownies a double chewy crunch. If you have leftover pecan halves, you can press one into the top of each brownie for a tasty decoration. You can also skip the nuts or make these with whatever chopped nuts you have on hand like walnuts or almonds.
For an extra decadent and sweet German Chocolate Brownie, spread a thin layer of Salted Caramel Sauce or Chocolate Ganache over cooled brownies before adding the coconut frosting. These rich, chewy brownies are great on there own but even better served warm with a scoop of Vanilla Ice Cream and more chopped nuts!
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Tips for German Chocolate Brownies
- To bring out the chocolate flavor without adding extra sweetness, add a tablespoon instant espresso powder or strong coffee to the brownie batter.
- If you want to toast coconut: Toast the coconut in a skillet, stirring occasionally, until golden browned. You can also microwave the coconut in 30 second bursts, stirring each time, until toasted.
- Over-mixing the batter will make your brownies dry and dense, so only stir until just combined. Sift the dry ingredients before adding them to the wet ingredients to cut back on the total time you need to mix.
- Use baking German Chocolate bars if you want to use melted chocolate instead of unsweetened cocoa powder. German chocolate baking chocolate is less sweet than semi-sweet chocolate, but still has sugar so reduce the granulated sugar by 1/4 cup.
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VARIATIONS ON GERMAN CHOCOLATE BROWNIES
- Chocolate: For extra chocolaty German Chocolate Brownies, add 1/2 cup chocolate chips. Use semisweet chocolate chips, dark chocolate chips, or white chocolate chips. Add the chocolate chips to the brownie batter, to the frosting, or both.
- Brown Sugar: For chewier brownies, swap out the granulated sugar with brown sugar, or use half white sugar and half brown sugar.
- Mix-Ins: Fold in a 1/2 cup of baking add-ins like caramel chips, butterscotch chips, toffee chips, Oreo cookie chunks, M&Ms, or peanut butter chips.
- Cream Cheese: Give your German Chocolate Brownies a cream cheese swirl. Mix 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1/2 cup sour cream. Pour brownie batter in pan and add dollops of cream cheese mixture and swirl. Bake and frost as usual.
- Upside Down Brownies: Flip your brownies upside down! Prepare frosting mixture and spread in the bottom your pan before adding the brownie batter and baking. Grease your baking pan really well or use parchment paper.
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HOW TO STORE GERMAN CHOCOLATE BROWNIES
- Serve: Since the frosting has milk and butter in it, German Chocolate Brownies should only be at room temperature for a few hours before chilling.
- Store: Keep your German Chocolate Brownies in an airtight container in the refrigerator for up to 1 week. Use parchment paper between layers so they don’t stick together.
- Freeze: Cut brownies and freeze on a tray for 1 hour before transferring to a sealed container. Freeze German Chocolate Brownies for up to 3 months and thaw at room temperature or overnight in the refrigerator.
German Chocolate Brownies
- 1/2 cup unsalted butter , melted
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup pecans , chopped
Coconut Pecan Topping:
- 1/4 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup corn syrup
- 1/4 cup whole milk
- 2 cups sweetened shredded coconut
- 1 cup pecans , chopped
- Preheat oven to 350 degrees.
- Spray an 8x8 inch baking pan with baking spray.
- Whisk together melted butter, sugar, eggs, and vanilla extract.
- Whisk in the cocoa powder, flour, salt, and baking powder.
- Spread batter evenly into greased baking pan.
Sprinkle the 1 cup chopped pecans over the batter evenly.
Bake for 25 to 30 minutes.
Coconut Pecan Topping:
Add butter, brown sugar, corn syrup and milk to a medium saucepan on medium heat and cook until just melted.
Stir well until smooth then mix in the coconut and pecans.
Spread over the brownies and bake an additional 6-8 minutes until bubbly.