If you’re searching for the richest, most indulgent treat to satisfy your chocolate cravings, German Chocolate Brownies are exactly what you need. Imagine ultra-fudgy brownies crowned with a luscious coconut-pecan topping—each bite a perfect balance of gooey, nutty, and decadent flavors. This recipe brings together the classic Southern charm of German chocolate cake with the irresistible simplicity of brownies, making it a surefire hit for gatherings, holidays, or just a cozy night in with your favorite people.
Ingredients You’ll Need
Each ingredient in these German Chocolate Brownies plays its own irreplaceable role, creating that signature chewy texture and the dreamy layered finish. Don’t be intimidated by the list—everything here is easy to find, and each element adds its own burst of flavor, crunch, or creaminess to the final dessert.
- Unsalted butter: Adds richness and keeps both the brownies and the topping tender and flavorful.
- Semi-sweet chocolate (8 ounces, chopped): Delivers deep chocolate flavor to the brownie base—chop it finely for quick and even melting.
- Granulated sugar: Sweetens the brownie while ensuring a moist, fudgy texture.
- Large eggs (2): Bind the ingredients, provide structure, and add to the brownies’ signature chewiness.
- Vanilla extract: Enhances both the brownie and the topping with warmth and complexity.
- All-purpose flour: Just enough to hold the fudgy brownies together without making them cakey.
- Salt: Rounds out the chocolate flavor and balances the overall sweetness.
- Chopped pecans (optional): Gives a toasty crunch—add to the batter for extra nuttiness.
- Evaporated milk (for the topping): Lends a silky smoothness and richness to the coconut-pecan layer.
- Brown sugar (for the topping): Deepens the caramel notes in the topping, adding that classic German chocolate flavor.
- Unsalted butter (for the topping): Makes the topping creamy and spreadable.
- Egg yolks (2, for the topping): Thicken the topping while giving it a custardy richness.
- Vanilla extract (for the topping): Adds aromatic depth to the coconut-pecan mixture.
- Sweetened shredded coconut: Brings authentic chew and sweetness to the topping.
- Chopped pecans (for the topping): More crunch and Southern charm in every bite!
How to Make German Chocolate Brownies
Step 1: Prep Your Pan
Begin by preheating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper. Give the parchment a light grease so your brownies release effortlessly, ensuring clean edges and less mess when serving.
Step 2: Melt Butter and Chocolate
In a saucepan over low heat, gently melt the unsalted butter and chopped semi-sweet chocolate together, stirring constantly until the mixture is silky smooth. This process sets the stage for ultra-rich flavor and that gooey brownie texture we all love.
Step 3: Whisk in Sugar, Eggs & Vanilla
Remove the chocolate mixture from heat and whisk in the granulated sugar, eggs, and vanilla extract. Work quickly but gently—this step creates a glossy batter, promising brownies with a crackly top and soft center.
Step 4: Add Dry Ingredients & Pecans
Stir in the all-purpose flour and salt just until combined—overmixing can make the brownies tough. If you want extra nuttiness, fold in those chopped pecans now for an irresistible crunch with every bite.
Step 5: Bake the Brownies
Pour the batter into your prepared pan, smoothing it into the corners. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Let the brownies cool while you get started on that dreamy topping.
Step 6: Prepare the Coconut-Pecan Topping
While the brownies cool, create the topping in a saucepan by combining evaporated milk, brown sugar, unsalted butter, and egg yolks over medium heat. Stir constantly until the mixture thickens, about 10 minutes—it should coat the back of a spoon but still spread easily. Take off the heat and stir in vanilla, coconut, and pecans, blending everything into a decadent, nutty mixture.
Step 7: Assemble and Finish
Once both the brownies and the topping have cooled to room temperature, spread the coconut-pecan mixture evenly over the brownie layer. For neater slices, chill the finished pan briefly—then cut, serve, and watch them disappear!
How to Serve German Chocolate Brownies
Garnishes
Dress up your German Chocolate Brownies with a light dusting of powdered sugar, extra chopped pecans, or a drizzle of melted chocolate. Sometimes, just a dollop of whipped cream or a cherry on top is all you need to make these treats party-ready and irresistible.
Side Dishes
Pairing these brownies with a scoop of vanilla ice cream is a guaranteed crowd-pleaser, especially when the brownies are slightly warm. For something refreshing, serve fresh berries or a tart fruit salad alongside to balance the richness of the brownies.
Creative Ways to Present
Cut your German Chocolate Brownies into bite-sized squares for an elegant dessert platter, or stack them with a layer of ice cream between two pieces for a show-stopping brownie sandwich. You can even package them in mini boxes as edible gifts for friends, family, or anyone who deserves a delicious surprise.
Make Ahead and Storage
Storing Leftovers
After your brownies have cooled and been topped, cover them tightly with plastic wrap or foil and keep them at room temperature for up to two days. For longer freshness, pop them in the fridge where they’ll keep beautifully for up to a week.
Freezing
German Chocolate Brownies freeze exceptionally well. Simply slice, wrap each piece in plastic, and store in a freezer-safe bag or container. When that chocolate craving strikes, you’ll have homemade decadence ready in minutes—just thaw them in the fridge or at room temperature.
Reheating
If you like your brownies warm and gooey, microwave a slice for about 10–15 seconds. This brings back the fudgy texture and makes the coconut-pecan topping sing—just be careful not to overheat, as the topping can become too soft.
FAQs
Can I double this recipe for a larger crowd?
Absolutely! Simply double all the ingredients and bake in a 9×13-inch pan—just keep an eye on the baking time, which may need a few extra minutes.
Do I have to use pecans in both the brownie and the topping?
No worries if you need to omit pecans; the German Chocolate Brownies are still deliciously moist and decadent without them. You can also substitute with walnuts or leave the nuts out entirely for a nut-free version.
Can I use a brownie mix as a shortcut?
Yes! If you’re short on time, feel free to use your favorite brownie mix for the base and follow the recipe for the homemade coconut-pecan topping—no one will ever guess you had a head start.
How will I know when the brownies are done baking?
Look for a toothpick inserted in the center to come out with a few moist crumbs (but not gooey batter). This ensures your brownies are fudgy and never dry—be careful not to overbake!
Can I make the coconut-pecan topping ahead of time?
Definitely! Prepare the topping up to two days in advance, store it in an airtight container in the fridge, and bring to room temperature before spreading over your brownies for the best texture and flavor.
Final Thoughts
There’s incredible joy in baking (and sharing!) a batch of German Chocolate Brownies, whether for a special occasion or just because you want to treat yourself. This recipe has quickly become a staple in my dessert lineup, and I hope you’ll fall in love with its gooey, nutty goodness too. Give it a try and watch these brownies vanish before your eyes!
Print
German Chocolate Brownies Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of these German Chocolate Brownies topped with a luscious Coconut-Pecan topping. A perfect blend of chocolatey goodness and nutty sweetness in every bite.
Ingredients
Brownies:
- 1/2 cup unsalted butter
- 8 ounces semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
Coconut-Pecan Topping:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly grease.
- Melt butter and chocolate: In a saucepan over low heat, melt the butter and chopped chocolate together until smooth. Remove from heat.
- Mix wet ingredients: Whisk in the sugar, eggs, and vanilla to the chocolate mixture.
- Add dry ingredients: Stir in the flour and salt until just combined. Fold in chopped pecans if using.
- Bake: Pour the batter into the pan and bake for 25–30 minutes until a toothpick comes out with moist crumbs.
- Make topping: In a saucepan over medium heat, cook evaporated milk, brown sugar, butter, and egg yolks until thickened. Stir in vanilla, coconut, and pecans.
- Assemble: Spread the topping over the cooled brownies and chill for easier slicing.
Notes
- You can double the recipe and bake in a 9×13-inch pan for a crowd.
- For a shortcut, use a brownie mix for the base and make the topping from scratch.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 390
- Sugar: 29g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
