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sliced German chocolate brownies topped with coconut-pecan glaze
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German Chocolate Brownies

These rich and fudge German Chocolate Brownies combine a decadent brownie base with a gooey coconut-pecan frosting for the ultimate chocolate dessert!
Prep Time15 minutes
Cook Time22 minutes
1 hour
Servings: 9

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 8x8-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.