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Perfectly rich, fudgy, chocolatey brownies are crowned with generous layer of caramel coconut pecan frosting in this BEST German Chocolate Brownies recipe! They’re really easy to make, great for any occasion, and perfect with a scoop of vanilla ice cream!
Brownies are one of those desserts that EVERYONE loves, right?! Perfect for sharing, try these Easy Caramel Pecan Brownies which have an irresistible crunch, and our Ultimate Butterfinger Brownies are just what every chocolate-peanut butter lover needs!
German Chocolate Brownies Recipe
Listen, I love a good, solid, chocolate brownie straight-up, just like the next person. Does it need any special adornment to entice me to devour? Definitely not.
But taking an already amazing fudgy brownie and pairing it with perhaps the best frosting known to humankind creates a completely irresistible dessert that definitely deserves its own post. Especially when I have made these multiple times!
German Chocolate Cake is a classic cake for birthdays, parties, and the holidays. That ooey-gooey caramel coconut pecan frosting is just irresistible! These brownies are just a natural progression of my Homemade German Chocolate Cake and my favorite brownie recipe. Both have rave reviews and are always a hit with friends and family. And if you love German chocolate, be sure to also give my German Chocolate Cake Truffles a try next!
This German chocolate brownie recipe is a little easier than my homemade German Chocolate Cake. There’s no multi-layering of the cake and the caramel coconut frosting. It’s simply just baking a pan of brownies and adding the topping. It’s SO easy!
This recipe for german chocolate brownies is also ready really quickly! Whip up the brownie batter, bake the brownies, and while they’re baking make the coconut pecan caramel frosting. Allow both the brownies and the frosting to cool, then spread and serve! It’s so simple, and I always get lots of compliments and requests for this german chocolate brownies recipe.
What you’ll need
Almost all of the ingredients in this recipe are going to be in any home baker’s pantry. I always seem to have a bag of coconut and a can of evaporated milk somewhere in my cupboards!
- Chocolate: You really get the best chocolate flavor out of using chopped, high quality chocolate in your brownies.
- Butter: I use salted butter in almost all of my baking. You could use oil instead, but I find that it doesn’t give the richness of butter.
- Cocoa powder: I always have Hershey’s or Ghiradelli unsweetened cocoa powder in the cupboard, which work great for these brownies. I also really like Rodelle’s dutch process cocoa powder for a deep, dark chocolate flavor.
- Sugar: After a lot of testing, I have found that using part brown sugar and part granulated sugar gives the best results for chewy brownies with a deep, rich flavor and a crackly crust on top.
- Eggs: Eggs make these german chocolate brownies fudgy, and they also help to bind everything together.
- All-purpose flour: I use unbleached all-purpose flour in this recipe and in most of my baking unless I specify otherwise.
- Salt: Can’t make baked goods without a little salt!
- Vanilla: This common baking ingredient amplifies the other flavors, rather than being noticeable on its own.
- Chocolate chips: I mix chocolate chips in right before baking to add a little bit of a bite when they’re eaten. Can’t say no to extra chocolate!
Coconut Pecan Frosting
- Sugar: Both brown and white sugar are used to make the caramel coconut pecan frosting. You could use just granulated sugar, but brown sugar adds those extra caramel notes to the frosting.
- Evaporated milk: This rich ingredient makes the base for the coconut pecan frosting.
- Butter: Salted Butter gives this caramel sauce a rich, buttery flavor. It is irresistible!
- Egg yolks: Egg yolks add richness, but also help to thicken the frosting.
- Coconut & pecans: The best part of this frosting is the shredded sweetened coconut and chopped pecans! They add texture and a little crunch, as well as an amazing nutty flavor.
- Vanilla extract: Vanilla is used to amplify the other flavors. It really brings out the sweetness from the caramel.
How to Make German Chocolate Brownies
- Prep the oven and baking sheet. Preheat the oven to 350 degrees. Line a square 9×9″ baking dish with a parchment paper sling or spray with baking spray.
- Melt the chocolate. In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.
- Sweeten it up! Next, add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.
- Finish the batter. Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips. Pour the brownie batter into the prepared baking dish and spread it into the corners. The batter will be thick.
- Bake! Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies, comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
- Cool. Finally, cool the brownies completely before topping with coconut pecan frosting.
- Make the caramel. Firstly, heat the granulated sugar, brown sugar, evaporated milk, butter, and egg yolks in a medium saucepan over medium heat until thick and golden brown, about 5 minutes. Be sure to stir constantly so as not to scramble the eggs.
- Add the nuts. Next, remove from the heat and add coconut, pecans, and vanilla. The frosting will continue to thicken as it cools. Cool for at least 30 minutes until thick enough to spread on top of the brownies.
How to store German Chocolate Brownies
Store these german chocolate brownies in an airtight container for up to 5 days on the counter or in the fridge.
Can you freeze German Chocolate Brownies?
Yes! There are a couple of ways to freeze them. You can freeze the brownies and coconut pecan frosting separately, or make the brownies and freeze individual slices, wrapped in plastic wrap.
Either way, they should all be kept in an airtight container or a freezer-friendly Ziploc bag. Thaw at room temperature before serving.
What kind of chocolate should I use for brownies?
I have tried brownies using cocoa powder and other recipes using chopped chocolate. Ultimately, I find that a combination of the two gives the deepest, best chocolate flavor to the brownies.
Is German Chocolate Cake from Germany?
German Chocolate Cake, the inspiration for these homemade german chocolate brownies, is actually an American cake! The original recipe was made in 1852 by a baker named Samuel German, hence the name, German Chocolate Cake!
More Brownie Recipes Like This
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- Drool-Worthy Zucchini Brownies
- Fudgy Frosted Chocolate Mint Brownies
- Irresistible Mississippi Mud Brownies
- The Best Homemade Brownie Recipe
- 4 ounces bittersweet chocolate, chopped
- 3/4 cup salted butter, cut into chunks
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chocolate chips
Coconut Pecan Frosting
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2/3 cup evaporated milk
- 6 tablespoons salted butter
- 3 large egg yolks, room temperature, beaten
- 1 1/2 cups shredded sweetened coconut
- 3/4 cups chopped pecans
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.
- In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.
- Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.
- Pour the brownie batter into the prepared baking dish and spread into the corners. The batter will be thick.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
- Cool completely before topping with coconut pecan frosting.
- Heat the granulated sugar, brown sugar, evaporated milk, butter, and egg yolks in a medium saucepan over medium heat until thick and golden brown, about 5 minutes. Be sure to stir constantly so as not to scramble the eggs.
- Remove from the heat and add coconut, pecans, and vanilla. The frosting will continue to thicken as it cools. Cool for at least 30 minutes until thick enough to spread on top of the brownies.
- Store the brownies in an airtight container for up to 5 days on the counter or in the fridge.
Amount Per Serving: Calories: 468Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 119mgSodium: 235mgCarbohydrates: 48gFiber: 4gSugar: 37gProtein: 7g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.