Rich, fudgy, and topped with a luscious coconut-pecan frosting, these brownies capture all the classic flavors of German chocolate cake in bar form. They’re decadent, nostalgic, and surprisingly easy to make.
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Craving the flavor of German chocolate cake but not the effort that comes with it? These brownies give you all the rich chocolate, sweet coconut, and buttery pecans you love in an easy, one-pan version. The base bakes up as chocolatey as my Chocolate Peppermint Cake, and the gooey frosting reminds me of the nutty sweetness in my Apple Pecan Cheesecake. They’re perfect for when you want something homemade and impressive without spending the whole afternoon in the kitchen.
If you like desserts that feel indulgent but approachable, you’ll also enjoy my Raspberry White Chocolate Cookies or Chocolate-Dipped Maple Shortbread Cookies for easy make-ahead treats.
What you’ll love about this recipe
Ingredients at a Glance
- Unsalted Butter. Adds richness and moisture to the brownies and frosting. You can use salted butter instead. If you do, reduce the added salt in the recipe to ¼ teaspoon.
- German Baking Chocolate (or Semi-Sweet Chocolate). Gives the brownies their signature deep flavor and silky texture. Bittersweet chocolate also works well if you prefer a darker, less sweet flavor.
- Unsweetened Cocoa Powder. Reinforces the chocolate flavor. Natural cocoa powder is ideal here, but Dutch-process can be substituted for a slightly smoother, darker result.
- Light Brown Sugar and Granulated Sugar. The combination provides balanced sweetness and a chewy texture. Using dark brown sugar will add a stronger molasses flavor and extra moisture.
- Eggs. Provide structure and chewiness. Be sure they’re room temperature so the batter mixes evenly.
- All-Purpose Flour. Just enough to bind the brownies without making them cakey. For gluten-free baking, a 1:1 gluten-free flour blend works well.
- Evaporated Milk. Forms the base for the classic coconut-pecan frosting. Avoid substituting sweetened condensed milk. It’s too thick and sweet.
- Egg Yolks (for frosting). Thicken the custard base and give it richness. If you’re short on yolks, you can use 3 tablespoons of pasteurized liquid egg yolk instead.
- Sweetened Coconut Flakes. Create the frosting’s signature chewy texture. You can use unsweetened flakes if you prefer a less sweet topping.
- Chopped Pecans. Add crunch and a nutty depth to the frosting. Walnuts make a good substitute or omit entirely for a nut-free version.
- Vanilla Extract. Enhances the chocolate and caramel notes throughout.
- Salt. Balances the sweetness and intensifies flavor. Don’t skip it.
How to Make It (Photo Tutorial)
Brownie Base
Step 1: Preheat the oven to 350 F (177 C). Line an 8×8-inch pan with parchment, leaving some overhang for easy lifting, and lightly spray the pan to secure the parchment.
Frosting
Tips for Success
- Use good-quality chocolate. Since the recipe relies on melted chocolate for its base flavor, choose a brand you enjoy eating on its own. The better the chocolate, the better the brownies.
- Weigh your flour if possible. Too much flour is the number-one reason brownies turn out cakey. A kitchen scale (about 60–65 g of flour for this recipe) guarantees fudgy results.
- Let the brownies cool before frosting. Frosting warm brownies can cause the topping to melt and slide. Waiting until they’re fully cooled gives you that clean, layered look.
- Avoid overcooking the frosting. The coconut-pecan mixture thickens quickly once it boils. Pull it off the heat as soon as it coats the back of a spoon. It will continue to thicken as it cools.
- Toast the pecans (optional). A quick 5–7 minutes in the oven at 350 F deepens their flavor and adds a pleasant crunch that contrasts beautifully with the chewy frosting.
- Chill for extra neat slices: Chill the frosted brownies for at least 30 minutes, then cut with a sharp knife wiped clean between cuts.
- Serve slightly chilled or at room temperature. These brownies hold their structure when cold but taste extra fudgy once they warm a bit.
- Double the recipe for sharing. A 9×13 pan bakes beautifully if you double all ingredients. It’s perfect for potlucks or holidays.
- Line for easy cleanup. Leave parchment overhangs on two sides so you can lift the entire slab out before slicing. It keeps edges intact and the presentation tidy.
Variations
- Extra-Chocolatey Version. Stir a handful of semi-sweet or dark chocolate chips into the brownie batter before baking for an even richer flavor and softer texture.
- Nut-Free Option. Omit the pecans or replace them with crisp rice cereal or toasted coconut flakes for texture without the nuts.
- Salted Caramel Twist. Drizzle homemade or store-bought caramel sauce over the coconut-pecan frosting and sprinkle lightly with flaky sea salt just before serving. The sweet-and-salty contrast is irresistible.
- German Chocolate Sheet Brownies. Double the recipe and bake in a 9×13-inch pan to serve a crowd. Adjust baking time to 28–32 minutes.
- Bittersweet Brownies. Use bittersweet baking chocolate (60–70% cacao) instead of German chocolate for a deeper, less sweet flavor.
- Toasted Coconut Flavor Boost. Lightly toast the coconut flakes before adding them to the frosting for a richer, nuttier aroma and golden color.
How to Serve Them
These brownies are rich enough to stand alone, but they’re even better with the right pairing. Serve slightly chilled for clean cuts and a firm frosting, or at room temp for an ultra-fudgy bite.
For a simple dessert moment, pair a square with a glass of Homemade Walnut Milk. Craving cozy? Sip alongside a Chai Tea Latte or Almond Roca Mocha.
For entertaining, cut into bite-size squares and arrange on a platter with:
- Hawaiian Shortbread Cookies. Buttery, tender, and sunshine-sweet.
- Limoncello Truffles. Bright citrus truffles that cut through the richness.
They also make a thoughtful homemade gift. Wrap individual pieces in parchment and tie with twine for a simple, elegant touch.
Storage
- Room Temperature. If your kitchen is cool, the brownies can sit at room temperature for up to 1 day. Cover the pan tightly or store in an airtight container to keep the frosting from drying out.
- Refrigerator. Store in an airtight container for up to 4 days. The coconut-pecan frosting firms slightly when chilled, making clean slices easy. Enjoy straight from the fridge or let them sit at room temperature for 15–20 minutes to soften.
- Freezer. Freeze individual brownies or the whole slab (tightly wrapped) for up to 2 months. Thaw overnight in the refrigerator before serving. For the best texture, make the frosting fresh if freezing the brownies unfrosted.
Tip. Place a piece of parchment or wax paper between layers if stacking brownies to prevent sticking and smudging the frosting.
More Party-Perfect Desserts
A rich chocolate cake with a cool peppermint finish that’s perfect for holidays.
Soft, bakery-style cookies with creamy white chocolate and bursts of tart raspberry.
A decadent, fall-inspired cheesecake layered with caramelized apples and toasted pecans.
Easy, no-bake treats that balance creamy peanut butter and smooth chocolate.
Buttery cookies dipped in dark chocolate with a hint of maple sweetness.
Soft, cocoa-infused mini cakes topped with a smooth cream cheese glaze.
German Chocolate Brownies Recipe
Rich, fudgy, and topped with a luscious coconut-pecan frosting, these brownies capture all the classic flavors of German chocolate cake in bar form. They’re decadent, nostalgic, and surprisingly easy to make.
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Equipment
Ingredients
Brownies
- ½ cup unsalted butter 1 stick / 113 g (Note 1)
- 4 oz German baking chocolate or semi-sweet chocolate bar; chopped (Note 2)
- ⅓ cup unsweetened cocoa powder (Note 3)
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ teaspoon salt (Note 4)
- 2 large eggs room temperature (Note 5)
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour spooned and leveled (Note 6)
Coconut-Pecan Frosting
- 2 large egg yolks
- 1 cup light brown sugar packed
- 1 cup evaporated milk (Note 7)
- 4 tablespoons unsalted butter cubed
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut (Note 8)
- 1 cup chopped pecans (Note 9)
Instructions
Make the Brownies
- Preheat oven to 350 F (177 C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal. Lightly mist the pan with cooking spray to help the parchment stay in place (Note 11).
- In a small microwave-safe bowl, melt the ½ cup unsalted butter. Add the chopped 4 oz German baking chocolate and stir until smooth, microwaving in 10- to 15-second bursts if needed (Note 12).
- Pour the chocolate mixture into a large mixing bowl. Whisk in ⅓ cup unsweetened cocoa powder, ½ cup light brown sugar, ¼ cup granulated sugar, and ½ teaspoon salt until combined (Note 13).
- Whisk in the 2 large eggs and 1 teaspoon vanilla extract until the mixture looks glossy and thick (Note 14).
- Add the ½ cup all-purpose flour and gently fold until just incorporated. Stop when no streaks remain (Note 15). The batter will be thick.
- Spread the batter evenly into the prepared pan. Bake 20–25 minutes, or until a toothpick inserted near the edge comes out clean but the center still looks slightly moist (Note 16).
- Transfer the pan to a wire rack and let brownies cool before adding frosting.
Make the Coconut-Pecan Frosting
- In a small saucepan, whisk together 2 large egg yolks, 1 cup light brown sugar, 1 cup evaporated milk, and 4 tablespoons unsalted butter. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens slightly (about 2 minutes after it begins to boil) (Note 17).
- Remove from heat. Stir in 1 teaspoon vanilla extract, 2 cups sweetened shredded coconut, and 1 cup chopped pecans until evenly coated (Note 18).
- Spread the frosting evenly over cooled brownies. Let them chill 30 minutes before slicing (Note 19).
Notes
- Unsalted butter gives you control over salt levels. If using salted butter, reduce the added salt to ¼ teaspoon.
- Traditional German baking chocolate is milder and sweeter than semi-sweet. Either one will work well though. The brownies stay fudgy and rich.
- Natural unsweetened cocoa (not Dutch-process) deepens the chocolate flavor.
- Table salt is best because it disperses evenly in batters.
- Room-temperature eggs whisk more easily and help achieve a glossy batter.
- Spoon the flour into the measuring cup and level with a knife. Too much flour can make brownies dry and cakey.
- Not to be confused with sweetened condensed milk. They’re very different.
- Sweetened shredded coconut adds both chew and sweetness. The unsweetened version will make the frosting drier.
- Toast the pecans lightly for 5–7 minutes at 350 F for extra flavor if desired.
- This recipe calls for an 8×8 inch pan. Using a 9×9 inch pan will yield thinner brownies. Double the recipe for a 9×13 inch pan.
- A light coat of cooking spray prevents the parchment from shifting as you spread the thick batter.
- Overheating can cause seizing. Short bursts in the microwave are safest. You can also melt the butter and chocolate over a double boiler.
- Whisking while warm helps dissolve the cocoa lumps fully.
- The batter should look shiny and pull slightly from the sides when stirred.
- Stir only until combined. Overmixing develops gluten, making brownies tough.
- Slightly underbaking keeps the center fudgy. Don’t wait for a completely clean toothpick.
- The mixture should coat the back of a spoon. That’s when it’s ready to remove from heat.
- Add coconut and pecans off heat to preserve their texture and prevent curdling.
- Chilling firms the frosting for cleaner cuts and neater presentation.
Nutrition
Calories: 644kcal | Carbohydrates: 67g | Protein: 9g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 245mg | Potassium: 437mg | Fiber: 6g | Sugar: 53g | Vitamin A: 659IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 4mg
Servings: 9 brownies
Calories: 644kcal
