German Chocolate Brownies

German Chocolate Brownies are a decadent twist on classic brownies, combining a rich chocolate base with a luscious German chocolate frosting made from coconut, pecans, and caramel-like sweetness. These brownies are perfect for chocolate lovers who enjoy a layered dessert with a combination of fudgy texture and nutty, creamy topping.

You’ll love these brownies because the deeply chocolatey cocoa-flavored batter pairs beautifully with the sticky, sweet coconut-pecan frosting. The frosting adds texture and flavor contrast, elevating the brownies from simple to spectacular. The use of evaporated milk and egg yolks in the frosting creates a rich, caramelized sauce reminiscent of traditional German chocolate cake topping.

Ingredients

For the Brownies:

• 1/3 cup unsweetened cocoa powder
• 1/2 cup vegetable or canola oil
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt

For the German Chocolate Frosting:

• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup butter
• 2 egg yolks
• 1/3 cup evaporated milk
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup shredded sweetened coconut

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray.

In a large mixing bowl, whisk together oil and cocoa powder. Add softened butter and mix until smooth. Stir in granulated sugar and mix for a minute.

Add eggs one at a time, blending well after each addition. Stir in vanilla. Add flour and salt and mix until combined.

Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

While brownies bake, prepare the frosting: in a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat, bringing to a low boil.

Cook, stirring constantly, until thickened (several minutes). Remove from heat and stir in vanilla, pecans, and coconut. Let cool completely.

Once the brownies have cooled, spread the German chocolate frosting evenly over the top.

My Best Tips for Success

• Use high-quality cocoa powder for richer brownie flavor.

• Stir frosting constantly to avoid curdling during cooking.

• Cool brownies completely before frosting to prevent melting.

• Toast pecans lightly to enhance their nutty flavor before adding.

• Use full-fat evaporated milk for authentic texture and taste.

Delicious Variations to Try

• Add chopped chocolate chunks to the brownie batter for extra fudginess.

• Substitute walnuts or almonds for pecans if preferred.

• Drizzle melted chocolate over the frosted brownies for added decadence.

• Infuse frosting with a pinch of cinnamon or espresso powder for complexity.

• Use coconut flakes toasted with brown sugar for a crunchy topping twist.

Frequently Asked Questions

How long should I bake the brownies?

Bake for 30 to 40 minutes, checking with a toothpick from 30 minutes onward; moist crumbs are ideal.

Can I make the frosting ahead of time?

Yes, make and cool the frosting in advance; spread on completely cooled brownies.

Are these brownies gluten-free?

No, but you can substitute with gluten-free flour blends.

How should I store leftovers?

Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.

Can I use dark chocolate cocoa powder?

Yes, Dutch-process or natural cocoa powder can be used; adjust sugar if needed.

Is the frosting safe with raw egg yolks?

The yolks are cooked during the boiling process, making the frosting safe to eat.

German Chocolate Brownies

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• Author: Emma Hart
• Total Time: 1 hour
• Yield: 16 brownies 1x
• Diet: Vegetarian

Print Recipe

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Description

Rich, indulgent brownies with a dense, moist texture and deep cocoa flavor, topped with a traditional coconut-pecan caramelized frosting. Perfect handheld treat with caramel-like sweetness and nutty crunch.

See also  Christmas Kitchen Sink Cookies

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Ingredients

Scale 1x2x3x

Brownies

⅓ cup unsweetened cocoa powder

½ cup vegetable or canola oil

½ cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

2 tsp vanilla extract

1½ cups all-purpose flour

1 tsp salt

German Chocolate Frosting

¼ cup light brown sugar

¼ cup granulated sugar

¼ cup butter

2 egg yolks

⅓ cup evaporated milk

2 tsp vanilla extract

½ cup chopped pecans

½ cup shredded sweetened coconut

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Instructions

1. Preheat oven: Preheat to 350°F (175°C). Grease a 9×13‑inch baking pan or line with parchment paper.

2. Mix brownie base: In a bowl, whisk cocoa powder and oil until smooth. Add softened butter and mix well. Stir in sugar, then eggs one at a time, blending after each. Add vanilla, flour, and salt, mixing just until combined.

3. Bake: Pour batter into the prepared pan. Bake 30–40 minutes, or until a toothpick comes out with moist crumbs. Cool completely before frosting.

4. Make frosting: In a saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens (about 5–6 minutes). Remove from heat and stir in vanilla, pecans, and coconut. Cool until spreadable.

5. Assemble: Spread cooled frosting evenly over brownies. Cut into squares and serve.

Notes

Use full-fat evaporated milk for creamiest frosting.

Whisk frosting constantly to prevent curdling.

Cool brownies fully before frosting to avoid melting.

Toast pecans lightly for enhanced flavor.

Store frosted brownies covered in fridge up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert, Brownies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/16 recipe
• Calories: 320
• Sugar: 30 g
• Sodium: 125 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 80 mg

Keywords: german chocolate brownies, coconut pecan frosting, fudgy brownies recipe, chocolate dessert bars, caramel coconut brownies