German Chocolate Brownies
Fudgy, rich, and layered with that dreamy coconut-pecan topping, these German chocolate brownies mash up a chocolatey, dense brownie base with all the gooey glory of German chocolate cake frosting. Big on chocolate flavor, bold on texture, and truly irresistible for dessert lovers.
16
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.
Notes
For even more flavor, toast the coconut before stirring into the frosting. To make these gluten-free, swap the flour for your favorite 1-to-1 gluten-free blend. For a dairy-free variation, use coconut milk and vegan butter in the frosting and a dairy-free cocoa-based brownie recipe.
Nutrition
Calories: 385kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 104mg | Potassium: 170mg | Fiber: 3g | Sugar: 34g | Vitamin A: 420IU | Calcium: 65mg | Iron: 2mg