When it comes to homemade brownies, you absolutely cannot go wrong with these German Chocolate Brownies. Fudgy brownies, coconut pecan topping and a chocolate drizzle!
If I could live off of brownies for dessert for the rest of my life, I absolutely would. Especially when it comes to these German Chocolate Brownies.
I love dessert in any way, shape or form, but brownies are one of my sweet spots and I just cannot say no.
When you get these German Chocolate Brownies you get the perfect chewy brownie, a pecan coconut topping and a chocolate drizzle, how can you say no?
We make these all year long, but holidays and gatherings are when we really like to make a batch, because everyone loves them, and we love to share.
These brownies are super easy to throw together to, they may be a little time consuming just waiting for the topping to cool, but they are absolutely worth it.
If you are looking for your new favorite brownie recipe, then you will not go wrong with these German Chocolate Brownies.
Some of our other favorite chocolate desserts we have on our site include: Oreo Cupcakes, Turtle Cake and Chocolate Sopapilla Cheesecake Bars.
WHY THIS RECIPE WORKS:
- A nostalgic flavor in brownie form.
- You can take shortcuts in this recipe.
- These are kid and adult approved.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Salted butter
German chocolate baking bar
Granulated sugar
Eggs
Vanilla extract
Fine sea salt
All-purpose flour
Evaporated milk
Egg yolks
Toasted coconut
Toasted chopped pecans
Chocolate melting wafers for garnish, optional
HOW TO MAKE GERMAN CHOCOLATE BROWNIES, STEP BY STEP:
- Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper and spray with non-stick cooking spray, set aside.
- In a large pot or dutch oven, place the cut butter and begin to melt the butter over medium-low heat.
- Add the german chocolate squares to the pot, occasionally stirring, and melt the chocolate with the butter until smooth.
- Take the pot off the heat and whisk in the sugar until combined and smooth.
- Next, add in the eggs one at a time and whisk each of them in fully before adding the next one.
- Whisk in the vanilla and salt.
- Add the flour and stir it in until fully combined and there are no remaining dry patches.
- Pour into the prepared baking dish.
- Place in the oven and bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and Place on a wire rack to cool completely.
- Once the brownies are cool, make the topping. In a medium-sized saucepan, add the sugar, evaporated milk, butter, and egg yolks.
- Place the saucepan over medium-low heat and stir everything together. Then, stir occasionally until the butter has melted.
- Bring the mixture to a simmer while still stirring often so nothing sticks to the bottom. Once it hits a simmer and thickens slightly remove from the heat, this will take roughly about 12 minutes.
- Add the coconut, pecans, and vanilla and stir to combine. Continue to stir until thickened and spreadable, about 5 minutes.
- Pour the frosting on top of the brownies and with an offset spatula, smooth it out. Then let the topping cool completely.
- Cut into bars and drizzle with melted chocolate if desired and serve.
HOW DO I TOAST COCONUT AND PECANS?
The easiest way to toast your coconut is in a pan on the stove. Place the coconut in the pan and turn heat on medium-low.
Constantly stir your coconut around in the pan with a rubber spatula until it starts to turn golden, this will take around 5 minutes. Then remove to a paper plate to cool.
To toast pecans you will essentially do the same method, but they will slightly darken and you will smell the aroma of the toasted nuts.
Remove from the pan and place on a paper plate to cool.
If you DO NOT want to to use toasted, you can use plain. You will just not have a more richer flavor for the topping.
CAN I USE COCONUT PECAN FROSTING FOR THIS RECIPE?
While nothing is as good as homemade in my opinion, I am absolutely not opposed to shortcuts.
You can use the canned frosting if you’d like, I would start with one can and work your way up from there.
DO I HAVE TO USE A GERMAN CHOCOLATE BAKING BAR?
To get that real German Chocolate theme, you are going to want to use German Chocolate.
If you are not a huge fan of it, you can use a semi-sweet or unsweetened baking bar in it’s place.
DOES THE TOPPING STAY GOOEY?
The topping will set up from when you first made it in the pan, but it will not harden.
It will maintain a nice gooey consistency that is a great contrast in these German Chocolate Brownies.
HOW TO STORE:
These can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
They can also be frozen, wrap each of your brownies in plastic wrap and then store in a freezer container where they will keep for up to 3 months.
To defrost, remove to the countertop until thawed.
TIPS AND TRICKS:
- Other chocolate can be used if needed, see above for what you can use.
- These can be frozen, see above on how to do that.
- Canned frosting and boxed brownie mix can be used if you want to take some shortcuts.
- Make sure that you line your pan and spray with non-stick cookie spray so these come out nice and easy.
- The chocolate drizzle is optional, but highly recommended.
- You can add things to the brownie batter such as chocolate chips, chopped nuts, coconut, etc.
- These are best served at room temperature, when refrigerated the topping becomes hard but you can microwave to loosen it up.
- If you don’t want to use toasted coconut or pecans you don’t have to, otherwise see above on how to toast both.
Looking for that perfect brownie that will satisfy that sweet tooth every time, then you will fall in love with these German Chocolate Brownies.
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German Chocolate Brownies
Ingredients
- 1 cup salted butter cut into Tablespoons
- 4 ounce German chocolate baking bar broken into squares
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt
- 1 cup all-purpose flour sifted
For the topping:
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup 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 degrees F. Line a 9×13-inch baking dish with parchment paper and spray with non-stick cooking spray, set aside.
- In a large pot or dutch oven, place the cut butter and begin to melt the butter over medium-low heat.
- Add the german chocolate squares to the pot, occasionally stirring, and melt the chocolate with the butter until smooth.
- Take the pot off the heat and whisk in the sugar until combined and smooth.
- Next, add in the eggs one at a time and whisk each of them in fully before adding the next one.
- Whisk in the vanilla and salt.
- Add the flour and stir it in until fully combined and there are no remaining dry patches.
- Pour into the prepared baking dish.
- Place in the oven and bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and Place on a wire rack to cool completely.
- Once the brownies are cool, make the topping. In a medium-sized saucepan, add the sugar, evaporated milk, butter, and egg yolks.
- Place the saucepan over medium-low heat and stir everything together. Then, stir occasionally until the butter has melted.
- Bring the mixture to a simmer while still stirring often so nothing sticks to the bottom. Once it hits a simmer and thickens slightly remove from the heat, this will take roughly about 12 minutes.
- Add the coconut, pecans, and vanilla and stir to combine. Continue to stir until thickened and spreadable, about 5 minutes.
- Pour the frosting on top of the brownies and with an offset spatula, smooth it out. Then let the topping cool completely.
- Cut into bars and drizzle with melted chocolate if desired and serve.
Notes
- Other chocolate can be used if needed, see above for what you can use.
- These can be frozen, see above on how to do that.
- Canned frosting and boxed brownie mix can be used if you want to take some shortcuts.
- Make sure that you line your pan and spray with non-stick cookie spray so these come out nice and easy.
- The chocolate drizzle is optional, but highly recommended.
- You can add things to the brownie batter such as chocolate chips, chopped nuts, coconut, etc.
- These are best served at room temperature, when refrigerated the topping becomes hard but you can microwave to loosen it up.
- If you don’t want to use toasted coconut or pecans you don’t have to, otherwise see above on how to toast both.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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