If you are looking for a decadent treat that perfectly combines rich chocolate with a luscious coconut-pecan topping, then this German Chocolate Brownies Recipe is exactly what you need. These brownies bring together the fudgy, deep cocoa flavor of classic brownies with the signature gooey German chocolate frosting, creating a delightful dessert that will have you reaching for seconds (and maybe thirds!). Whether for a special occasion or a simple indulgence, this recipe is incredibly satisfying and surprisingly simple to make.
Ingredients You’ll Need
Each ingredient in this German Chocolate Brownies Recipe plays an essential role, making the final result irresistibly moist, fudgy, and flavorful. From the melted butter to the shredded coconut, every element contributes to a perfect balance of taste and texture.
- Unsalted butter (1/2 cup, melted): Provides a rich, buttery base that keeps the brownies moist and tender.
- Granulated sugar (1 cup): Sweetens the brownies while helping achieve that classic, slightly crisp top.
- Large eggs (2): Bind the ingredients together and add to the chewy texture.
- Vanilla extract (1 teaspoon): Enhances and rounds out the chocolate flavor.
- Unsweetened cocoa powder (1/3 cup): Delivers the deep, chocolatey essence of the brownie layer.
- All-purpose flour (1/2 cup): Gives structure without overpowering the fudginess.
- Salt (1/4 teaspoon): Balances sweetness and accentuates chocolate richness.
- Baking powder (1/4 teaspoon): Adds just enough lift to prevent a dense outcome.
- Sweetened condensed milk (1/2 cup): Creates the creamy, caramelized texture in the topping.
- Large egg yolk (1): Enriches the topping for a glossy finish.
- Unsalted butter (1/4 cup, melted): Adds indulgent flavor to the coconut-pecan topping.
- Vanilla extract (1/2 teaspoon): Infuses the topping with warmth and depth.
- Chopped pecans (1/2 cup): Bring a nutty crunch that contrasts beautifully with smooth chocolate.
- Unsweetened shredded coconut (1/2 cup): Adds chewiness and that unmistakable tropical twist.
How to Make German Chocolate Brownies Recipe
Step 1: Make the Brownie Batter
Start by melting 1/2 cup of unsalted butter until it’s glossy and pooled in your mixing bowl. Add the granulated sugar and stir until combined. Then crack in two large eggs and pour in the vanilla extract, mixing everything until the batter is creamy and smooth. This base is where the magic starts—rich, chocolate-infused, and ready to bake to fudgy perfection.
Step 2: Add the Dry Ingredients
Sift together the cocoa powder, all-purpose flour, salt, and baking powder. Gently fold these dry ingredients into the wet mixture, being careful not to overmix. The key here is to just combine everything so your brownies stay tender, not cakey. Once mixed, pour the batter evenly into a prepared baking dish for an even bake every time.
Step 3: Bake the Brownies
Place the baking dish in the oven preheated to 350°F (175°C). Bake for 20 to 25 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter. Let the brownies cool completely—it’s important so the topping doesn’t melt away when spread.
Step 4: Prepare the Topping
While the brownies are cooling, combine the sweetened condensed milk, one large egg yolk, and 1/4 cup melted butter in a saucepan over low heat. Stir continuously until the mixture thickens, about 5 to 7 minutes—you want a rich, creamy consistency. Remove from heat and mix in the vanilla extract, chopped pecans, and shredded coconut. This luscious topping is the heart of the German Chocolate Brownies Recipe.
Step 5: Assemble the Brownies
Spread the coconut-pecan topping evenly over the cooled brownies. If you want to add a lovely toasted touch, pop the brownies under the broiler for 1 to 2 minutes, watching closely to avoid burning. The result? A beautifully caramelized surface that adds extra crunch and flavor complexity.
How to Serve German Chocolate Brownies Recipe
Garnishes
Sprinkle extra chopped pecans or toasted coconut flakes on top for added texture and visual appeal. To elevate the experience, a light dusting of powdered sugar can transform these brownies into an elegant dessert centerpiece.
Side Dishes
Pair these brownies with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance their richness. For a refreshing contrast, serve alongside fresh berries or a tart raspberry coulis, which adds a pop of color and a bright flavor contrast.
Creative Ways to Present
Cut these German Chocolate Brownies Recipe squares into bite-size pieces for party platters or layer them between sheets of wax paper to create an irresistible dessert stack. You can also transform them into decadent brownie sandwiches by adding frosting or cream between two squares for a special treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover German Chocolate Brownies in an airtight container at room temperature for up to 3 days. The flavors actually deepen with a little resting time, making the brownies even more delicious the next day.
Freezing
You can freeze the brownies, either whole or cut into squares, by wrapping them tightly in plastic wrap and placing in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving for the best texture.
Reheating
Warm individual pieces in the microwave for 10 to 15 seconds to revive that fresh-baked softness. Alternatively, pop leftovers in a preheated oven at 300°F (150°C) for about 10 minutes, loosely covered, to revive the topping’s toasted notes without drying out the brownie base.
FAQs
Can I use sweetened coconut instead of unsweetened in this recipe?
Yes, you can use sweetened coconut if you prefer a sweeter topping, but be mindful that it will increase the overall sweetness of the brownies. You might consider reducing the sugar slightly in the brownie base to balance it out.
Is it possible to make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum or a similar binder. The texture may vary slightly, but the flavor will remain scrumptious.
Why do I need to let the brownies cool completely before adding the topping?
Cooling the brownies ensures the topping spreads smoothly and sets properly without melting into the base. Adding the topping while the brownies are warm could cause it to run and lose that signature texture of the German Chocolate Brownies Recipe.
Can I prepare the coconut-pecan topping in advance?
Yes, the topping can be made ahead of time and stored in the fridge for up to two days. Just bring it to room temperature and stir before spreading it over the brownies for the best consistency.
What bakeware works best for this recipe?
A 9×9 inch square baking pan is ideal to achieve the right thickness for the brownies. Non-stick pans or parchment-lined pans help with easy removal, but any oven-safe dish will do as long as you adjust baking time if necessary.
Final Thoughts
There is something incredibly satisfying about this German Chocolate Brownies Recipe, with its fusion of fudgy layers and irresistibly gooey coconut-pecan topping. It’s perfect for those moments when you want a special dessert that feels both classic and a little bit indulgent. I can’t encourage you enough to whip up a batch and share them—whether with family, friends, or just for yourself, these brownies are sure to become a beloved favorite!
Print
German Chocolate Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these rich and decadent German Chocolate Brownies, featuring a fudgy chocolate base topped with a luscious coconut-pecan caramel topping. Perfectly balanced with a moist, chewy texture and a delightful crunch from toasted pecans and coconut, these brownies make a delicious treat for any occasion.
Ingredients
Brownie Batter
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Topping
- 1/2 cup (120 ml) sweetened condensed milk
- 1 large egg yolk
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup (50 g) chopped pecans
- 1/2 cup (45 g) unsweetened shredded coconut
Instructions
- Make the Brownie Batter: In a mixing bowl, combine the melted butter and granulated sugar. Add the eggs and 1 teaspoon vanilla extract, mixing until the mixture is creamy and smooth.
- Add Dry Ingredients: Sift in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Stir gently until just combined to avoid overmixing.
- Prepare Baking Dish and Bake: Spread the brownie batter evenly in a prepared baking dish. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow the brownies to cool completely.
- Prepare the Topping: In a saucepan over medium heat, combine sweetened condensed milk, the large egg yolk, and melted butter. Stir continuously until the mixture thickens slightly. Remove from heat and stir in 1/2 teaspoon vanilla extract, chopped pecans, and shredded coconut.
- Assemble and Optional Broil: Spread the prepared topping evenly over the cooled brownies. For an optional finishing touch, place the brownies under a broiler for 1-2 minutes to lightly toast the coconut and nuts. Watch closely to avoid burning. Allow to set before slicing and serving.
Notes
- Use unsalted butter to control the salt content in the recipe.
- Ensure the brownies are completely cool before spreading the topping to prevent it from melting.
- Broiling is optional but adds a lovely toasted flavor and texture to the topping.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a nut-free version, omit the pecans and substitute with extra coconut or seeds.
