German Chocolate Brownies
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!
Servings: 16 servings
Ingredients
Brownies
- 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
Instructions
Brownies
- Preheat oven to 350°F. 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.4 ounces bittersweet chocolate, 3/4 cup salted butter, 1/2 cup unsweetened 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.1 cup granulated sugar, 1/2 cup light brown sugar, 3 large eggs, 2 teaspoons vanilla extract
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.3/4 cup all-purpose flour, 1/2 teaspoon salt, 1 cup 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.
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.1/2 cup granulated sugar, 1/4 cup brown sugar, 2/3 cup evaporated milk, 6 Tablespoons salted butter, 3 large egg yolks
- 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.1 1/2 cups shredded sweetened coconut, 3/4 cups chopped pecans, 2 teaspoons vanilla extract
- Store the brownies in an airtight container for up to 5 days on the counter or in the fridge.
Nutrition
Calories: 449kcal | Carbohydrates: 49g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 242mg | Potassium: 205mg | Fiber: 2g | Sugar: 41g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
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