This post may contain affiliate links. Please read our disclosure policy.
German Chocolate Brownies – rich, chocolatey brownies topped with the classic coconut-pecan frosting you know and love from German chocolate cake. This easy dessert is the best of both worlds!
If you love German chocolate cake, wait until you try these brownies…
There is something about that gooey coconut-pecan frosting on a German chocolate cake that is totally irresistible, and when you spread it over a rich, fudgy brownie base? Game over. These German Chocolate Brownies bring all the flavor of the traditional cake but in a much easier form.
Your new favorite way to enjoy brownies has arrived!
Why You’ll Love These Brownies
- Easy to make – just one pan and simple ingredients
- German Chocolate flavor – big on that deep, chocolatey flavor!
- Great for sharing – these are always a hit!
What are German Chocolate Brownies?
They are a hybrid dessert – part brownie, part German chocolate cake. Instead of making a layered cake with separate filling and frosting, you bake a batch of brownies and top them with that irresistible homemade coconut-pecan frosting that’s typically used in German chocolate cake. The result? Sweet brownie perfection!
Fun fact: German Chocolate Cake actually has nothing to do with the country of Germany or of anyone with a German heritage. It was named after a man with the last name German who helped develop the sweet baking chocolate that is used in the original recipe.
Tips for success
- Don’t over-bake the brownies. You want them soft and fudgy in the center.
- Cool completely before frosting/glazing so that it doesn’t melt off.
- Store leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
If you a craving something rich and chocolatey, these German Chocolate Brownies are a must-try! They’re everything you love about the classic cake without the work of making and frosting a layered cake.
Have you tried this recipe? Let me know what you think. I love to hear from you!
German Chocolate Brownies
Ingredients
BROWNIE LAYER INGREDIENTS
- 4 oz semi-sweet chocolate chopped
- 6 tablespoons unsalted butter
- 1 tablespoon instant coffee or espresso powder
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
COCONUT-PECAN GLAZE INGREDIENTS
- ½ cup evaporated milk
- 4 tablespoons unsalted butter softened
- 2 large egg yolks discard the whites
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ¾ cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, creating an overhang on the sides for easy removal. Lightly grease the pan and set aside.
- Make the brownie layer: In a medium saucepan (or microwave-safe bowl), combine the chopped chocolate and butter. Heat over low heat or in the microwave in 30-second intervals, stirring until smooth and melted.
- Stir in the sugar, espresso powder, and vanilla extract. Let the mixture cool slightly.
- Add the eggs: Whisk in the eggs one at a time until fully incorporated and smooth.
- Add the flour: Gently fold in the flour, mixing just until no dry streaks remain.
- Bake: Pour the brownie batter into the prepared pan and spread evenly.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the brownies cool completely in the pan.
- Make the coconut-pecan glaze: In a small saucepan, combine evaporated milk, butter, egg yolks, and brown sugar.
- Cook over medium-low heat, whisking constantly, for about 7–8 minutes, or until the mixture thickens and begins to bubble.
- Remove from heat and stir in vanilla, pecans, and coconut. Let the glaze cool and thicken for 5–10 minutes.
- Assemble: Once the brownies are cool and the glaze has thickened slightly, spread the coconut-pecan topping evenly over the brownie layer.
- Chill: Refrigerate for at least 1 hour (or overnight) to set. Use the parchment sling to lift the brownies from the pan. Slice into squares and serve.
