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Close-up stack of three German chocolate brownies with coconut-pecan frosting on a white plate, fudgy edges and crumb visible; glass of milk behind.

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.
Prep Time20 minutes
Cook Time25 minutes
Chilling Time30 minutes
Total Time1 hour 15 minutes
Servings: 9 brownies
Calories: 644kcal
Author: Sandra

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

  1. Unsalted butter gives you control over salt levels. If using salted butter, reduce the added salt to ¼ teaspoon.
  2. Traditional German baking chocolate is milder and sweeter than semi-sweet. Either one will work well though. The brownies stay fudgy and rich.
  3. Natural unsweetened cocoa (not Dutch-process) deepens the chocolate flavor.
  4. Table salt is best because it disperses evenly in batters.
  5. Room-temperature eggs whisk more easily and help achieve a glossy batter.
  6. Spoon the flour into the measuring cup and level with a knife. Too much flour can make brownies dry and cakey.
  7. Not to be confused with sweetened condensed milk. They’re very different.
  8. Sweetened shredded coconut adds both chew and sweetness. The unsweetened version will make the frosting drier.
  9. Toast the pecans lightly for 5–7 minutes at 350 F for extra flavor if desired.
  10. This recipe calls for an 8x8 inch pan. Using a 9×9 inch pan will yield thinner brownies. Double the recipe for a 9×13 inch pan.
  11. A light coat of cooking spray prevents the parchment from shifting as you spread the thick batter.
  12. Overheating can cause seizing. Short bursts in the microwave are safest. You can also melt the butter and chocolate over a double boiler.
  13. Whisking while warm helps dissolve the cocoa lumps fully.
  14. The batter should look shiny and pull slightly from the sides when stirred.
  15. Stir only until combined. Overmixing develops gluten, making brownies tough.
  16. Slightly underbaking keeps the center fudgy. Don’t wait for a completely clean toothpick.
  17. The mixture should coat the back of a spoon. That’s when it’s ready to remove from heat.
  18. Add coconut and pecans off heat to preserve their texture and prevent curdling.
  19. Chilling firms the frosting for cleaner cuts and neater presentation.
Storage
Refrigerator: Store in an airtight container up to 4 days. Serve chilled or at room temperature.
Freezer: Freeze (unfrosted or frosted) in an airtight container up to 2 months. Thaw overnight in the fridge; for best texture, make frosting fresh.

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