German Chocolate Brownies

Close up square image of one brownie on black plate with topping and chocolate drizzle.

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!

Prep Time15

Cook Time50

Total Time1 5

Course: Brownies, Dessert

Cuisine: American

Servings:

Calories: 518kcal

Author: Tornadough Alli

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 9x13-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