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Rich, fudgy brownies topped with delicious coconut pecan frosting: these German Chocolate Brownies are even better than the classic cake recipe. The cooked frosting is sweet and chewy from the coconut and pecans and is the perfect compliment to the homemade brownies.

Two rich chocolate brownies topped with a thick layer of coconut and pecan frosting are stacked on top of each other, with more brownies and scattered pecan pieces in the background.

I first made this recipe a countless number of years ago and it needed an update! I’m in love with brownies and chocolate, as well as coconut and pecans, so this is a match made in heaven recipe for me. I’ve tested the frosting several times to make sure it’s perfect too: coconut pecan frosting (AKA German Chocolate Cake Frosting) is a cooked icing with eggs and sugar, so it can be a little tricky if you’ve never made it. Don’t worry though, I’ve perfected it and will give you all the tips and tricks. The best part about this recipe is that it’s so much easier to serve and eat than a traditional german chocolate cake: simply slice and eat, no fork needed.

Top-down view of baking ingredients in bowls: sugar, flour, eggs, butter, unsweetened chocolate, cocoa powder, salt, and vanilla extract, each labeled with bold text.

German Chocolate Brownies Ingredients

  • Unsweetened Baking Chocolate and Unsweetened Cocoa Powder are what gives the rich, chocolatey flavor to the brownies. Find the baking chocolate in the baking aisle and be sure to use unsweetened or the brownies will be too sweet. You can swap Dutch process cocoa for the natural, if preferred because this brownie recipe has no leavening agent.
  • Eggs and Melted Unsalted Butter are what add the richness to brownies – the more eggs, the more fudgy they are! You’ll also need egg yolks for the cooked icing.
  • Granulated sugar for both the decadent brownies and the frosting.
  • You can’t have gooey coconut pecan icing without shredded sweetened coconut and chopped pecans. Toast the pecans for even more flavor.
  • You need evaporated milk to make the frosting. This is a required, non-substitutable ingredient because evaporated milk has less water, which will help the frosting set up and not be runny.
  • Semi-homemade hack: make the frosting but use a brownie mix for the base.
A close-up of a chocolate brownie bar topped with a thick layer of coconut and pecan frosting, surrounded by scattered pecan pieces on a white surface.

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Dorothy’s Testing Notes

  • It’s best to mix up the brownie batter and bake it immediately. The brownie batter will harden as the butter cools and can affect the overall texture of the finished recipe.
  • Allow the german chocolate frosting to cool before spreading it on top of the brownies so it doesn’t soak into the brownie part.
  • I always like to line my pan with aluminum foil (or parchment paper) and non-stick cooking spray so I can easily remove the entire slab of brownies for slicing.
  • Cut brownies with a plastic butter knife and they won’t stick!
4 from 1 vote

German Chocolate Brownies Recipe

By: Dorothy Kern
Fudgy rich brownies topped with coconut pecan frosting!
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 24 servings
A close-up of a chocolate brownie bar topped with a thick layer of coconut and pecan frosting, surrounded by scattered pecan pieces on a white surface.
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Ingredients

For the Brownies:

  • 4 ounces (113g) unsweetened baking chocolate, coarsely chopped
  • ¾ cup unsalted butter
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 cup (124g) all-purpose flour

For the frosting:

  • 1 cup evaporated milk
  • 1 ¼ cups (250g) granulated sugar
  • 4 large egg yolks, lightly beaten
  • ½ cup (113g) unsalted butter, sliced into tablespoons
  • 1 teaspoon vanilla extract
  • 1 ½ cups (112g) shredded sweetened coconut
  • 1 heaping cup (120g) chopped pecans

Instructions 

  • Preheat oven to 350°F. Line a 9×13-inch pan with foil or parchment paper and spray with cooking spray.
  • Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate mixture is smooth.
  • Stir in sugar and mix for 30 seconds. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully.
  • Spread batter in prepared pan. Bake about 20-25 minutes, until a toothpick 2 inches from the outside of the pan comes out clean. Let cool before frosting.
  • Make the frosting: Combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the butter has melted and the mixture thickens and bubbles. Once it bubbles, reduce heat to low and cook for 2 more minutes.
  • Remove the pan from the heat and stir in the vanilla, coconut, and pecans. Cool about 1 hour, until the mixture is spreadable.
  • Spread frosting over the top of the cooled brownies. Cut into squares.
  • Store in refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 278kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 39mg | Potassium: 118mg | Fiber: 1g | Sugar: 27g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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A glass bowl filled with thick chocolate batter sits on a white countertop, with a spatula resting on the edge of the bowl.
A hand stirs a pot of yellow liquid, likely eggs, with a ladle on an Aroma induction cooktop. The bubbling pot sits on a white countertop, possibly preparing ingredients for decadent German Chocolate Brownies.
A glass bowl filled with melted butter, shredded coconut, and chopped pecans—classic ingredients for German Chocolate Brownies—sits on a white marble surface.
A glass bowl filled with a chunky yellow mixture containing visible herbs and spices, perfect for pairing with German Chocolate Brownies, sits on a white marble surface.
A square baking pan lined with crumpled aluminum foil holds a layer of pecan and coconut frosting, spread evenly across the surface of decadent German Chocolate Brownies.

How to make German Chocolate Brownies

  1. The brownie batter will be a thick batter and is written for a 9-inch pan. An 8-inch pan can be substituted and bake time will be a bit longer.
  2. Be sure to bring the frosting to a full roiling boil before counting the 2 minutes.
  3. Stir in the coconut and pecans into the gooey frosting.
  4. It needs to fully cool to thicken and be able to hold its shape.
  5. You know brownies are done baking when a toothpick or cake tester comes out with just a few crumbs 2-inches from the side of the pan.

How to Store Brownies

  • You can freeze the frosting and brownies separately or once frosted for a decadent treat anytime.
  • You can make the brownies and frosting ahead up to 24 hours. Brownies do not need to be refrigerated, but the icing should be kept in the fridge in an airtight container.
  • Once the brownies are frosted, store in the fridge covered with plastic wrap for up to 3 days.

Favorite Brownie Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4 from 1 vote

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42 Comments

  1. I’m a bit disappointed in the brownies because they’re not fudgy. In fact, they’re a bit dry, I think. I made the mistake of not checking them before 20 minutes even though it says 25. I had a minor attack when I saw the hump in the middle. When they cooled and weren’t glossy looking on top , I had a let down feeling; I knew they weren’t going to be as yummy as described. That was after I stood at the stove stirring and waiting for bubbles to form. Never saw bubbles, but I stirred
    f o r e v e r….

    When I hit your link to your favorite brownies it wasn’t this recipe either 🙁

    I must say I enjoyed your writing and couldn’t wait to make them today 😉 Like Christmas, the anticipation was better than the unwrapping.

    Reply

    1. There is a chance they were overbaked and that’s why they didn’t turn out fudgy. I’m sorry about that! Since I created this recipe, I’ve developed other ones I prefer, and I actually like this one in a 9×9 pan instead of a 9×13, makes them thicker. I just haven’t had a chance to update the recipe yet – it’s slow going work by myself.

      Reply

  2. Did you intend to call for 3/4 c sugar in this recipe? not the 1 3/4 cups called for in your other brownie recipes?

    Reply

  3. Dorothy, I just made these and I’m waiting for them to cool and the frosting to cool also, can’t wait to give them a try! Thanks for sharing this recipe, you are the queen of sweets!

    Reply