Fudgy German Chocolate Brownies

German chocolate brownies are decadent, fudgy treats that blend the rich flavors of German chocolate cake with classic brownies, creating a chocolatey delight.

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Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Servings16

German Chocolate Brownies – if a brownie and a German chocolate cake had a love child, this would be it. We’re talking about rich, fudgy chocolate squares topped with that classic coconut-pecan frosting that everyone secretly eats by the spoonful.

The Brownie Upgrade You Didn’t Know You Needed: German Chocolate

Ingredients You’ll Need

Ingredient Notes

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We use both a German chocolate baking bar and cocoa powder in the base. The bar melts into a smooth, mellow chocolate while the cocoa deepens the flavor. Then we stir in semi-sweet chips at the end for little pockets of melty goodness.

Brown sugar gives the brownies moisture and a subtle caramel note, while granulated sugar keeps the structure right so they stay fudgy instead of cakey.

Steps We Never Skip

• Line the pan with parchment or foil so the brownies lift out cleanly. We always leave an overhang so they come out fully in tact.
• Make sure our eggs and butter are at room temperature for a smooth batter without any lumps. Cold eggs can cause the melted chocolate to seize.
• Bake until a toothpick comes out with moist crumbs, not a clean stick. They’ll keep setting as they cool, which is how you get that fudgy center.

The Frosting Is The Star

The coconut-pecan topping is what makes these brownies unmistakably “German chocolate.” It’s cooked low and slow with evaporated milk, yolks, butter, and brown sugar, whisked constantly until it thickens enough to coat the back of a spoon.

Patience is key here — rushing this step or turning the heat too high can leave you with scrambled eggs instead of smooth custard..

Once the mixture is ready, we fold in the coconut and pecans, and just like that, you’ve got the classic flavor everyone expects from a German chocolate dessert.

To keep it picture-perfect, always let the brownie base cool completely before adding the frosting — otherwise it will melt into the cake layer. If you’re short on time, sliding the pan into the fridge helps speed things along.

Love that rich German chocolate flavor? Try our German chocolate cake and German chocolate fudge. 

Serving Suggestions

For neat cuts, we like to chill the frosted brownies in the fridge for about 20 minutes, then use a sharp knife wiped clean between slices.

Optional drizzle trick – Adding extra chocolate drizzle across the top not only makes them look professional, it also lightly sets the topping so it’s less sticky when stored or served at a party.

Storage & Make-Ahead Tips

These brownies keep well, so you can enjoy them beyond the day you bake. At room temperature, they’ll stay fresh in an airtight container for up to three days. If you prefer a firmer topping, pop them in the fridge where they’ll last about five days.

For longer storage, freeze the brownie base (without the topping) for up to two months, then whip up the coconut-pecan frosting fresh when you’re ready to serve.

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German Chocolate Brownies

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German chocolate brownies are decadent, fudgy treats that blend the rich flavors of German chocolate cake with classic brownies, creating a chocolatey delight.

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16

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Ingredients

  

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Brownie Base

• 1¼ cups all-purpose flour, spooned and leveled
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon table salt
• 1 cup salted butter, sliced into 1 tablespoon pats
• 4 ounces German chocolate baking bar, chopped
• 1 cup light brown sugar, packed
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup semi-sweet chocolate chips

Coconut Pecan Frosting

• ½ cup salted butter, sliced into 1 tablespoon pats
• 1 cup evaporated milk
• 1 cup light brown sugar, packed
• ¼ teaspoon table salt
• 3 large egg yolks, room temperature
• 2 teaspoons pure vanilla extract
• 1½ cups sweetened coconut flakes
• 1 cup chopped pecans
• ½ cup chocolate melting wafers, optional garnish

Instructions

 

• Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper or heavy-duty aluminum foil. (I used foil) Be sure to leave a slight overhang to help lift the brownies out of the pan. Generously spray the parchment paper or foil with nonstick cooking spray.
• Add the flour, unsweetened cocoa powder, and table salt to a large mixing bowl (3-4 quarts). Whisk to combine.
• Add the sliced butter pats and chopped baking bar to a 2 to 3-quart saucepan over medium heat. Stir until the butter and baking bar are melted and completely combined. Remove the pan from the heat.
• Stir in the light brown and granulated sugar. Continue stirring until the butter mixture, and sugars are well combined.
• Add the eggs, one at a time, stirring well after each egg.
• Stir in the vanilla extract.
• Add the butter and chocolate mixture to the flour mixture, stirring just until incorporated, and no flour lumps remain. Be careful not to overmix the brownie batter. Fold in the chocolate chips.
• Evenly spread the brownie batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted comes away with a few moist crumbs. Remove the brownies from the oven and allow the brownies to cool. While the brownies are cooling, make the coconut pecan frosting.
• Add the sliced butter, evaporated milk, light brown sugar, table salt, egg yolks, and vanilla to a 3 to 4-quart saucepan over medium heat. Keep a close eye on the frosting, if it begins to boil or cook too quickly, reduce to medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Keep stirring until the mixture thickens and reaches a nice golden caramel color. This will take about 9 to 10 minutes. Remove from the heat.
• Stir in the coconut flakes and chopped pecans. Continue stirring until the frosting is thickened; this should take about 3-4 minutes. Evenly spread the frosting over the brownies. Allow the German chocolate brownies to cool completely.
• Use the parchment paper or foil overhang to lift the brownies out of the pan.
• Carefully use a sharp knife to cut 4 slices x 4 slices.
• Add the chocolate candy melts to a small microwave-safe bowl. Heat, at full power, in the microwave for 30 seconds, stir, and heat for an additional 20 seconds until melted and smooth. Add the melted chocolate to a disposable piping bag or a quart-size ziplock with a small corner snipped off. Drizzle the chocolate diagonally over the surface of the coconut frosting. Allow the chocolate to solidify before serving.

Notes

• Allow your eggs and butter to come to room temperature before using. Room-temperature ingredients incorporate better into the batter, resulting in a smoother texture.
• You can make the brownie base the night before and make the frosting the next day.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your homemade brownies as the suggested baking time approaches.

Nutrition

Calories: 610kcal | Carbohydrates: 73g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 349mg | Potassium: 307mg | Fiber: 4g | Sugar: 56g | Vitamin A: 658IU | Vitamin C: 0.4mg | Calcium: 100mg | Iron: 3mg

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