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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.
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.
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.
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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!
German Chocolate Brownies Recipe
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make German Chocolate Brownies
- 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.
- Be sure to bring the frosting to a full roiling boil before counting the 2 minutes.
- Stir in the coconut and pecans into the gooey frosting.
- It needs to fully cool to thicken and be able to hold its shape.
- 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.
Chocolate + coconut is definitely one of my favorite flavor combos! But I think you’re doing well at making up for your previous lack. 🙂 These look great! I was also drooling over the truffle brownie recipe you linked up… oh my goodness. So much brownie goodness.
Yes and super chocolatey too!!
I could eat these all day Dorothy! Pecan frosting is THE best!
I was the same way. Well, I had just never tried coconut and thought I did not like it, now? Now it is one of my favorite ingredients. Especially mixed with chocolate! These brownies are like a slab of heaven!
Yes! I need to do more of it. It’s been too long!
Used to hate coconut?!?!? It’s ok, we all make mistakes in our younger years. These bars look like serious retribution!
LOL! Thanks Jamie!
I never used to be the biggest coconut fan either – boy how times have changed for me too! Gorgeous brownies. I never make GCB’s because honestly, I’d eat the whole pan, or eat that whole top layer off, by myself 🙂
Yup, luckily I was giving these away or that would have happened!
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