I love making these German chocolate brownies because they combine rich, fudgy chocolate with the classic coconut-pecan topping that makes the flavor unforgettable. The brownies turn out dense, moist, and deeply chocolaty, and the topping adds a sweet, buttery finish that I always enjoy.
Why You’ll Love This Recipe
I like how this recipe gives me the taste of German chocolate cake without the effort of making a whole layered dessert. The brownies mix together easily, bake beautifully, and hold up perfectly under the traditional coconut-pecan topping. I appreciate that they’re great for gatherings, holidays, or whenever I crave a decadent treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter
8 oz semisweet or German baking chocolate, chopped
1 1/2 cups granulated sugar
Directions
I melt the butter and chopped chocolate together in a saucepan over low heat, stirring until smooth.
I remove the saucepan from the heat and let it cool slightly before adding the sugar and mixing well.
I whisk in the eggs one at a time, then stir in the vanilla.
I fold in flour, salt, and cocoa powder until just combined, being careful not to overmix.
I spread the batter into a prepared baking pan.
I bake at 350°F (175°C) for about 25–30 minutes, or until the center is set.
I prepare a simple coconut-pecan topping by cooking evaporated milk, sugar, egg yolks, and butter until thickened, then stirring in shredded coconut and chopped pecans.
I spread the warm topping over the cooled brownies before slicing.
Servings And Timing
These brownies make about 12–16 servings depending on how I cut them.
Prep time: about 20 minutes
Bake time: 25–30 minutes
Cooling + topping time: 20–25 minutes
Total time: around 65–75 minutes
Variations
I add chocolate chips to the batter for extra fudginess.
I swirl caramel into the batter before baking for a richer flavor.
I add espresso powder to intensify the chocolate taste.
I use dark chocolate instead of semisweet when I want a deeper cocoa flavor.
I reduce or omit the topping when I prefer a simple fudgy brownie.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days. I freeze them for up to 2 months by wrapping each piece tightly. To enjoy them warm, I reheat a brownie in the microwave for about 10–15 seconds.
FAQs
Do I need to use German baking chocolate?
I prefer it for the classic flavor, but semisweet chocolate also works well.
Can I double the recipe?
Yes, I double the ingredients and use a 9×13-inch pan, adjusting the baking time slightly.
Why did my brownies turn out dry?
I make sure not to overbake; removing them when the center is just set keeps them fudgy.
Can I make the topping ahead?
Yes, I prepare it in advance and warm it slightly before spreading onto the brownies.
Do these freeze well with the topping?
Yes, but I freeze them in a single layer first before stacking to keep the topping intact.
Conclusion
I love these German chocolate brownies because they deliver deep chocolate flavor paired with the iconic coconut-pecan topping I always crave. They’re simple to make, rich, indulgent, and perfect for any dessert occasion.
These German Chocolate Brownies combine rich, fudgy chocolate with a classic coconut-pecan topping for a decadent dessert that brings all the flavors of German chocolate cake in an easy brownie form.
Total Time:70 minutes
Yield:12–16 brownies
Ingredients
1 cup (2 sticks) unsalted butter
8 oz semisweet or German baking chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 tsp salt
2 tbsp unsweetened cocoa powder
1 cup evaporated milk
1 cup granulated sugar (for topping)
3 egg yolks
1/2 cup unsalted butter (for topping)
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
Melt butter and chopped chocolate in a saucepan over low heat, stirring until smooth.
Remove from heat, stir in 1 1/2 cups sugar. Let cool slightly.
Whisk in eggs one at a time, then add vanilla.
Fold in flour, salt, and cocoa powder until just combined.
Spread batter evenly in the prepared pan. Bake for 25–30 minutes, or until center is set.
Meanwhile, in a saucepan, cook evaporated milk, 1 cup sugar, egg yolks, and 1/2 cup butter over medium heat until thickened (8–10 minutes).
Remove from heat and stir in coconut and pecans. Let cool slightly.
Spread the topping over cooled brownies. Slice and serve.
Notes
Use semisweet or German chocolate based on your preference.
Don’t overmix the batter for fudgier brownies.
Add chocolate chips or espresso powder to enhance chocolate flavor.
Topping can be made ahead and stored in the fridge.
Freeze brownies in a single layer before stacking.
