Bursting with gooey coconut-pecan frosting and rich, fudgy chocolate, these German Chocolate Brownies deliver everything you love about the classic cake in a hand-held bar. Perfect for satisfying a sweet craving or impressing company, this recipe layers deep chocolate flavor with a dreamy, buttery topping. Whether you grew up sneaking extra frosting from the bowl or you’re just discovering these delights, there’s no resisting the magic of German Chocolate Brownies.

German Chocolate Brownies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these German Chocolate Brownies plays a role in building their signature taste and texture. Nothing fancy here—just pantry basics and a short list of must-haves to get that iconic nutty, chocolatey, coconut-filled bite!

Unsalted Butter: Delivers rich flavor and helps create that perfect fudgy brownie base.
Semisweet Chocolate: Gives brownies depth and an indulgent chocolate core that stands up to the sweet topping.
Granulated Sugar: Adds essential sweetness and lends a shiny top to your brownies.
Brown Sugar: Infuses the batter with a slight caramel note, echoing the flavors in the coconut-pecan topping.
Eggs: Bind everything together and ensure a tender, chewy crumb.
Vanilla Extract: Enhances the chocolate and brings warmth to every bite.
All-Purpose Flour: Provides just enough structure without making the brownies cakey.
Cocoa Powder: Deepens the chocolate flavor with a touch of bittersweet complexity.
Salt: Balances the sweetness and intensifies all the flavors.
Evaporated Milk: Adds richness and body to the coconut-pecan frosting.
Egg Yolks: Thicken the frosting and give it a golden hue.
Sweetened Shredded Coconut: Brings that chewy, tropical lift to the topping.
Chopped Pecans: Provide crunch and a classic nutty contrast to all that sweetness.

How to Make German Chocolate Brownies

Step 1: Prep Your Pan and Ingredients

Start by lining a square baking pan with parchment, leaving some overhang for easy lifting later. Preheat your oven to 350°F (175°C), and chop the chocolate and pecans ahead of time—this makes everything smoother when you’re ready to mix. Gather all your ingredients so the process feels blissfully effortless with no frantic searching for that last egg!

Step 2: Make the Brownie Batter

Melt the butter and semisweet chocolate together, either in a microwave or gently on the stovetop. Stir until silky smooth, then whisk in both sugars for that trademark crackly topping. Add in the eggs and vanilla, whisking vigorously to combine. Gently fold in the flour, cocoa powder, and salt just until you see no more streaks. Overmixing is the enemy of fudgy brownies, so resist the urge for extra stirring!

Step 3: Bake and Cool

Pour the luscious batter into your prepared pan, smoothing the top with a spatula. Bake until the center is just set and a toothpick emerges with a few fudgy crumbs (about 28–32 minutes), but start checking early. Let the brownies cool completely in the pan, which helps the edges set up and gives you neater squares later.

Step 4: Make the Coconut-Pecan Frosting

While the brownies are cooling, work on the crowning glory: the coconut-pecan frosting. In a saucepan, simmer the evaporated milk, brown sugar, and egg yolks. Whisk constantly until it thickens into a luscious, pudding-like texture. Remove from heat, then stir in the butter, vanilla, coconut, and pecans. Let it cool slightly so it thickens enough to be spreadable without running off.

Step 5: Top, Chill, and Slice

Spread the coconut-pecan frosting generously over the completely cooled brownies. Pop the whole pan in the fridge for about an hour so the topping sets. Then, grab the parchment overhang and lift the slab onto a cutting board. Use a sharp knife for the cleanest, most beautiful slices—wipe between cuts for pristine squares of German Chocolate Brownies every time.

How to Serve German Chocolate Brownies

Garnishes

You can never go wrong with an extra sprinkle of toasted coconut or chopped pecans to accentuate the nutty, chewy topping. If you want to dress things up even more, a drizzle of melted chocolate zig-zagged across the top brings a bit of fancy flair without any fuss.

Side Dishes

These brownies are rich, so a scoop of vanilla ice cream is classic and cuts the sweetness perfectly. For a grown-up twist, try offering tiny glasses of cold milk, strong coffee, or even a splash of Irish cream liqueur on the side for a dreamy dessert moment.

Creative Ways to Present

Layer the brownies in jars with whipped cream, or cut them into bite-sized cubes for party-ready brownie bites. You can also stack them, bundt-cake style, on a tall platter, or nestle each square in a parchment cupcake liner for easy serving at picnics and potlucks.

Make Ahead and Storage

Storing Leftovers

Store any leftover German Chocolate Brownies in an airtight container at room temperature for up to two days, or in the refrigerator for up to five. The frosting helps keep them moist, but the flavor is boldest when brought to room temp before enjoying again.

Freezing

These beauties freeze surprisingly well! Wrap individual brownies tightly in plastic wrap and tuck them into a freezer-safe bag. They’ll keep their flavor and texture for up to two months—just thaw overnight in the fridge when the craving strikes.

Reheating

If you like your brownie with a bit of warmth, just microwave a square for 10–12 seconds. The chocolate gets decadently melty, and the coconut topping turns gloriously fragrant. Just be sure to reheat in short intervals so you don’t dry it out.

FAQs

Can I use boxed brownie mix for German Chocolate Brownies?

Absolutely! If you’re pressed for time, prepare your favorite boxed brownie mix, then top with homemade coconut-pecan frosting for a shortcut that still tastes amazing. Just make sure the frosting is the real deal—the homemade version truly makes a difference.

Why are they called “German Chocolate Brownies”?

The name comes from the chocolate: German’s Sweet Chocolate, created by Sam German—not from the country of Germany. Our recipe uses semisweet chocolate for extra richness, but the iconic frosting ties everything back to the cake that inspired this treat.

Can I make these brownies nut-free?

Yes, simply omit the pecans from the frosting. The coconut alone will still give you plenty of texture and flavor, making them suitable for anyone with a nut allergy (just double-check your chocolate and other ingredients, too).

How do I know when my brownies are done?

Look for the edges to pull away slightly from the pan and a tester inserted in the center to come out with moist (not wet) crumbs. If you like extra fudgy brownies, err on the side of underbaking rather than overbaking.

Can I double the recipe for a crowd?

Definitely! Just bake in a 9×13-inch pan and add a few extra minutes to the baking time. Keep an eye on doneness around the edges, and be prepared for happy guests asking for the recipe before you’ve even finished slicing.

Final Thoughts

I can’t encourage you enough to bake a batch of these German Chocolate Brownies—your kitchen will smell incredible, and every bite promises a rush of chocolate, coconut, and toasted pecans. They’re a labor of love you’ll want to share (or maybe just keep for yourself!). Give them a try and watch them disappear whenever you serve them.

German Chocolate Brownies Recipe