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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Get ready to savor the classic flavors of German chocolate and brownies in our mouthwatering German chocolate brownies. They’re a delightful dessert featuring a rich chocolate base topped with a gooey coconut pecan topping that’s sure to impress.

German Chocolate Brownies Ingredients

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These decadent brownies are a delightful fusion of a nutty German chocolate baking bar, gooey semi-sweet chocolate chips, and a chewy coconut-pecan frosting. 

The brownies taste indulgently chocolatey with hints of caramel and tropical coconut, offering a satisfying blend of fudgy and chewy textures in every delectable bite.

Substitutions and Additions

ALL-PURPOSE FLOUR: If you want a gluten-free option for this German chocolate brownie recipe, you can use a gluten-free all-purpose flour blend.

SALTED BUTTER: Unsalted butter works well, too; just add a pinch of salt to the brownie base.

GERMAN CHOCOLATE BAKING BAR: If you can’t find this specific chocolate, use dark chocolate as a substitute. It will give a slightly different but equally delicious flavor.

SEMI-SWEET CHOCOLATE CHIPS: Experiment with milk or dark chocolate chips for different flavor profiles.

COCONUT PECAN FROSTING: Feel free to use store-bought coconut pecan frosting if you’re short on time.

CHOCOLATE MELTING WAFERS: While optional, they add an elegant touch. You can use melted chocolate chips instead.

How To Make This German Chocolate Brownies Recipe

​Making these fudgy brownies is as easy as mixing the chocolatey brownie batter, baking the brownies, and topping them with the delicious coconut pecan frosting.

STEP ONE: Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper or heavy-duty aluminum 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.

STEP TWO: Add the flour, unsweetened cocoa powder, and table salt to a large bowl (3-4 quarts). Whisk dry ingredients to combine.

STEP THREE: 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.

STEP FOUR: Stir in the light brown and granulated sugar. Continue stirring until the butter mixture and sugars are well combined.

STEP FIVE: Add the eggs, one at a time, stirring well after each egg.

STEP SIX: Stir in the vanilla extract.

STEP SEVEN: 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.

STEP EIGHT: Evenly spread the brownie batter into the prepared pan. Bake in the preheated oven 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.

STEP NINE: 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 9-10 minutes. Remove from the heat.

STEP TEN: 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 coconut-pecan frosting over top of the brownies. Allow the German chocolate brownies to cool completely. 

STEP ELEVEN: Use the parchment paper or foil overhang to lift the brownies out of the pan. 

STEP TWELVE: Carefully use a sharp knife to cut 4 slices x 4 slices. 

STEP THIRTEEN: 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.

How To Serve

Elevate your German chocolate brownies by serving them warm with a scoop of vanilla ice cream. The contrast between the warm, gooey brownies and the cold, creamy ice cream is divine.

For a special treat, crumble the brownies over yogurt or ice cream. The combination of textures and flavors is simply delightful.

For more recipes that feature the unique German chocolate flavor, try our German chocolate cake and German chocolate fudge. 

MORE BROWNIE RECIPES

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Nutella Brownies

Dessert Bars

Peanut Butter Brownies

Storage

Follow these guidelines for storing any leftover brownies so that you can enjoy them later.

MAKE AHEAD: You can prepare the brownie base the night before and make the frosting the next day for a convenient make-ahead option.

IN THE FRIDGE: Store any leftover brownies covered in the refrigerator for up to five days. Be sure to keep them airtight to maintain freshness.

IN THE FREEZER: To freeze, wrap brownie squares individually in plastic wrap and place them in an airtight container. They’ll keep well for up to two months.

REHEATING: To reheat, simply microwave individual brownie squares for about 15 seconds or warm them in the oven at 350°F for a few minutes until they’re warm and gooey again.

Why We Love This Recipe

FLAVOR FUSION: We adore this recipe because it brilliantly combines the lusciousness of German chocolate cake with the beloved simplicity of brownies. The result is an explosion of rich flavors.

CROWD-PLEASER: These German chocolate caramel brownies are a hit at any gathering. Their decadence and harmonious blend of textures and flavors make them universally loved.

FREEZER-FRIENDLY: Knowing we can freeze these brownies for future cravings is a game-changer. They taste just as amazing after time in the freezer.

Our German chocolate brownies are a delightful fusion of German chocolate cake and classic brownies. They’re versatile, perfect for various occasions, and can be made ahead. Whether you’re indulging alone or sharing with loved ones, these brownies are sure to leave a lasting impression. 

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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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