Fudgy, rich, and layered with that dreamy coconut-pecan topping, these German chocolate brownies bring together cocoa, brown sugar, butter, and eggs for some big brownie bliss.
The smell alone is reason enough to bake them—chocolate wafting from the oven, then that caramel-kissed coconut layer? Game over.
So let’s talk brownies. Specifically, these German chocolate ones, which come out perfectly dense and chocolatey with a bit of chew, and then… then they get smothered in that sticky, nutty, toasted-coconut frosting. Honestly, the hardest part is waiting for them to cool before diving in face-first. They’re a fun mashup of classic chocolate brownie and German chocolate cake, just a little less formal and a lot more snackable. Weeknight bake? Definitely. Casual potluck or hang-out treat? Yes. Secretly-eat-three-while-standing-over-the-sink snack? I’m not judging.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this German Chocolate Brownies
This isn’t a dessert that takes itself too seriously, and maybe that’s what I like most about it. It’s totally indulgent, but doesn’t require a stand mixer or a pastry degree.
- Ridiculously simple to make: You mix, whisk, stir, and bake. If you can operate a spatula, you’re good.
- Deep, rich chocolate flavor: Cocoa powder plus melted chocolate chips equals full-on fudgy goodness.
- That topping though: Coconut, pecans, brown sugar, and butter create a gooey, irresistible frosting situation.
- No mixer required: All the magic happens with a bowl, spoon, and maybe just a bit of elbow grease.
- Make-ahead friendly: These get even better after a good chill in the fridge. Something about cold frosting on fudgy brownie… sigh.
- Bring-the-pan-and-leave-it energy: These brownies are potluck royalty—but only if you’re okay with them disappearing fast.
Ingredient Notes
This list might look long at first glance, but most of it’s pantry stuff or baking basics. Here’s a quick run-through to keep it all neat in your head.
- All-purpose flour: Holds everything together without making it cakey or dry. Don’t pack it into the cup—just scoop and level.
- Salt: Just a little brings balance to all the sweet richness.
- Semi-sweet chocolate chips: These get stirred right into the batter, adding melty pockets of chocolate throughout.
- Unsalted butter: Melted into the batter and again in the frosting. Pro tip: let it cool a bit before mixing or it might scramble your eggs.
- Vegetable oil: Keeps the brownies moist (ugh, sorry) and chewy.
- Brown sugar: A key player in both components. Adds a molasses tone that plays really well with coconut and pecans.
- Cocoa powder (unsweetened): The brownie backbone. Use a good one—it matters more than you’d think.
- Espresso powder (optional): Just a teaspoon boosts the chocolate flavor. Totally optional, but recommended.
- Vanilla extract: Adds warmth and rounds out both batter and frosting flavors.
- Granulated sugar: For structure, sweetness, and that signature glossy brownie crust.
- Eggs + Yolks: Whole eggs in the batter for richness. Yolks in the frosting for that custardy texture.
- Evaporated milk: The base of our coconut-pecan topping. It thickens gently and adds creaminess.
- Sweetened shredded coconut: That chewy, stringy vibe is essential. Toast it first if you’re feeling fancy.
- Chopped pecans: Nuts add texture and keep each bite interesting—and just so slightly crunchy.
How To Make This German Chocolate Brownies
Let’s walk through this. No fussy steps. No double boilers. Just a few bowls, a bit of stirring, and a lot of yum.
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Preheat and prep: Start by getting your oven to 350°F. Grease and line a 9×13-inch pan. Parchment paper helps with the eventual brownie lift-out maneuver, because no one wants to dig into stuck corners.
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Mix the dry stuff: In a large bowl, combine the flour, salt, and chocolate chips. Stir to coat the chips in flour—this helps keep them evenly distributed instead of sinking.
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Make the chocolate base: Whisk together the melted butter, oil, brown sugar, cocoa powder, espresso powder, and vanilla. It’ll look like a thick chocolate syrup and might make you want to lick the bowl, but hold tight—we’re not there yet.
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Whip the eggs and sugar: In another bowl, whisk the granulated sugar and eggs for a couple minutes until it’s pale and fluffy. This adds structure and helps get that crinkly top everyone loves.
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Combine the elements: Stir the buttery chocolate mixture into the eggs. Then gently fold in the dry ingredients. No need to overmix—just enough so no streaks of flour are showing.
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Bake time: Pour that heavenly batter into the pan, smooth the top, and bake for 35 to 40 minutes. You’re looking for a few moist crumbs on the toothpick. Don’t wait for it to come out totally clean or you’ll miss the fudgy magic.
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Cool completely: Seriously. Let ‘em sit. The frosting will slide right off otherwise.
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Make the frosting: In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Stir over medium-low heat for about 10 to 12 minutes until it thickens and coats the spoon like a rich custard.
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Add the good bits: Off heat, stir in vanilla, coconut, and pecans. Let it cool to thicken a bit more.
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Frost, chill, slice: Spread the cooled topping over the brownies. Chill for 20 to 30 minutes to firm things up. Then slice and inhale (preferably not all in one go, but no judgment).
Storage Options
Okay, so you didn’t eat the whole pan in one sitting—which honestly, I’m impressed. Let’s talk about keeping your leftovers lovely.
Once cooled and frosted, these brownies will keep for 3 to 4 days in the fridge. Just pop them into an airtight container or wrap tightly in plastic. I like to layer a little parchment between slices to prevent that clingy FOMO frosting transfer.
Want to freeze them? Totally doable. Wrap each square tightly (first in plastic wrap, then foil or a freezer bag). They’ll hold up for about 2 months in the freezer. Let them thaw in the fridge overnight or on the counter for 30 minutes if you’re impatient.
Reheating isn’t totally necessary, since the chilled version has its own charm. But if you’re craving a warm bite, a few seconds in the microwave does the trick—it gets the frosting just a little gooey again. Like magic, but edible.
Variations and Substitutions
There’s always room for a little riffing, especially if your pantry’s looking sparse or you’re just in the mood for something slightly different.
- Walnuts instead of pecans: They’ll still bring crunch and toasty flavor, just with a slightly earthier vibe.
- Dairy-free milk + vegan butter: If you need a non-dairy version, go with canned coconut milk and a trusty vegan butter or margarine.
- Gluten-free flour blend: A 1:1 gluten-free baking mix swaps easily here. Test one square to make sure the texture’s still fudgy.
- Dark chocolate chips: For a more intense cocoa flavor (and less sweetness), try swapping the semi-sweet with 70% dark chocolate chips.
- Toasted coconut: It only adds 5 minutes but really deepens the flavor. Spread the coconut on a baking sheet and toast at 325°F until golden.
What to Serve with German Chocolate Brownies
You could totally eat one straight from the pan with a fork in one hand and a secretive look in the other. But if you’re in the mood to pair? These play well with others.
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A scoop of vanilla bean ice cream on top turns this into a full-blown dessert affair. That cold cream sliding over the warm brownie? I mean… come on.
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Craving a slightly indulgent brunch or cozy afternoon treat? Pair a square with strong coffee or even a latte—bonus points for the kind with foamy art on top. Very café, minus the overpriced muffin.
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If you’re serving these after dinner, a bit of whipped cream with a sprinkle of cocoa or cinnamon on top feels festive but not over-the-top. Kinda like dressing up jeans with a blazer.
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For casual nights, you could make a whole dessert board with these brownies, some biscotti, and little bowls of nuts or berries. People can nibble their way across different textures. No silverware needed.
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On game night or movie marathons, slice into small bites and pair with these skillet brownies for a chocolate tasting moment. Yes, that’s a thing. It should be.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these German chocolate brownies ahead of time?
Absolutely, and they actually taste better the next day! After cooling and frosting them, pop the whole tray into the fridge for up to 3 days. The flavors meld, the frosting firms up a little, and the brownies get a denser texture that’s downright fabulous.
Can I freeze German chocolate brownies?
Yup, freeze away! Once cooled and cut, wrap each square in plastic, then foil or pop into a freezer bag. You can keep them frozen for 1 to 2 months. To eat, thaw them in the fridge or let them sit on the counter for 30 minutes. And yes—they’re still delightful cold.
What’s the difference between German chocolate brownies and regular brownies?
The brownie base here is similar—still rich, dense, and chocolatey. But the real difference lies in that signature frosting: sweetened coconut, chopped pecans, and a dreamy, custardy texture that sets it apart from classic brownies. Basically, they stole the best part of German chocolate cake and plopped it on top.
Do I need to refrigerate the frosted brownies?
For the best texture and food safety, yep—I’d refrigerate them once they’re frosted. The topping is rich and custardy, so chilling keeps it stable and thick. Plus, they slice better when cold. Just let them sit at room temp for 15 minutes if you prefer a softer bite.
German Chocolate Brownies
Ingredients
Brownies
- 1 1/2 cups (190 g) all-purpose flour scooped and leveled, not packed
- 1/2 tsp (2.5 ml) salt
- 1 cup (170 g) semi-sweet chocolate chips plus extra for topping, if desired
- 3/4 cup (170 g) unsalted butter melted (let cool slightly)
- 1/4 cup (60 ml) vegetable oil
- 1 cup (200 g) light brown sugar packed
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 tsp (5 ml) espresso powder optional, for deeper chocolate flavor
- 2 tsp (10 ml) vanilla extract divided for batter and frosting
- 1 cup (200 g) granulated sugar
- 3 large eggs
German Chocolate Frosting
- 1 can (354 ml) evaporated milk 12 oz / 354 ml
- 1 cup (200 g) light brown sugar packed
- 3 large egg yolks
- 1/2 cup (113 g) unsalted butter cut into cubes
- 1 1/2 cups (120 g) sweetened shredded coconut toasted, optional
- 1 cup (110 g) pecans chopped
- 1 tsp (5 ml) vanilla extract
Equipment
- 9x13-inch Baking Pan
- Mixing bowls
- Saucepan
- Spatula
- Parchment paper
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment, leaving an overhang for easy lifting later.
- In a large bowl, whisk together flour, salt, and chocolate chips. Gently toss to coat chips in flour.
- In a separate bowl, whisk together melted butter, oil, brown sugar, cocoa powder, espresso powder (if using), and 1 tsp vanilla until smooth and well combined.
- In another bowl, whisk together granulated sugar and eggs until pale and fluffy, about 2 minutes.
- Stir the butter-cocoa mixture into the whipped egg mixture just until combined.
- Gently fold in the flour mixture until no streaks remain—don’t overmix.
- Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center has a few moist crumbs (don’t overbake).
- Let brownies cool completely in pan. (This is key for adding the topping!)
- For the German chocolate frosting: In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook over medium-low heat, stirring constantly, until thickened and coats the spoon, 10–12 minutes.
- Remove from heat. Stir in vanilla, coconut, and pecans. Let cool until thickened but still spreadable.
- Spread coconut-pecan frosting over cooled brownies. Chill 20–30 minutes to set the topping for neat slicing.
- Cut into squares and serve. Store leftovers in the fridge or freeze for up to 2 months.
