If you love the rich, indulgent flavors of German chocolate cake but are craving something a bit more handheld and fudgy, this German Chocolate Brownies Recipe is exactly what you need. Combining the deep cocoa intensity of a classic brownie with the luscious coconut-pecan topping that defines German chocolate, these brownies are a perfect marriage of texture and taste. Each bite offers a fudgy base with a delectably gooey, nutty topping that is sure to become your new favorite dessert to whip up for any occasion.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each one plays a critical role in crafting the perfect German Chocolate Brownies Recipe. From the melt-in-your-mouth butter to the toasted coconut and crunchy pecans, every component adds its own special touch.
- Unsalted butter (1/2 cup melted): Provides a rich, creamy base for the brownie batter, ensuring moist and tender results.
- Granulated sugar (1 cup): Sweetens and balances the deep cocoa flavor perfectly.
- Large eggs (2): Bind ingredients together and add structure.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with subtle warmth and aroma.
- Unsweetened cocoa powder (1/3 cup): Gives the brownies their classic chocolate depth without overpowering the topping.
- All-purpose flour (1/2 cup): Creates the perfect cakey but fudgy texture.
- Salt (1/4 teaspoon): Balances sweetness and intensifies chocolate flavor.
- Baking powder (1/4 teaspoon): Adds lightness to the brownie crumb.
- Sweetened condensed milk (1/2 cup): Key to making the decadent, sticky coconut-pecan topping.
- Large egg yolk (1): Enriches the topping with extra silkiness.
- Unsalted butter (1/4 cup melted): Adds buttery richness and helps bind the topping ingredients.
- Vanilla extract (1/2 teaspoon): Enhances the sweet and nutty topping flavors.
- Chopped pecans (1/2 cup): Provides delightful crunch and a toasty, nutty contrast.
- Unsweetened shredded coconut (1/2 cup): Brings chewy texture and that classic German chocolate character.
How to Make German Chocolate Brownies Recipe
Step 1: Prepare the Brownie Batter
Start by melting the 1/2 cup of unsalted butter until it’s smooth and buttery. Transfer it to a large bowl and whisk in the granulated sugar. This simple blend is the foundation of our brownies and sets the stage for that perfect fudgy texture and balanced sweetness.
Step 2: Add Eggs and Vanilla
Next, crack in the eggs and pour in the vanilla extract. Mix these together until the batter turns silky and creamy, which helps incorporate some air and ensures a tender crumb once baked.
Step 3: Stir in Dry Ingredients
Sift together the cocoa powder, all-purpose flour, salt, and baking powder to remove any lumps. Gently fold this mixture into the wet ingredients until just combined to avoid overmixing — this keeps the brownies delightfully chewy and dense.
Step 4: Spread Batter and Bake
Pour the rich, chocolatey batter into a greased or parchment-lined baking dish and spread it evenly. Pop it into the oven preheated to 350°F (175°C) and bake for 20 to 25 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs — don’t overbake, or they’ll lose that luscious fudginess.
Step 5: Prepare the Coconut-Pecan Topping
While the brownies cool completely, move on to the heavenly topping. In a small saucepan, combine the sweetened condensed milk, the extra egg yolk, and 1/4 cup melted butter over medium heat. Stir continuously until it starts to thicken slightly and becomes golden — this step is crucial for that sticky, caramel-like texture.
Step 6: Mix in Vanilla, Pecans, and Coconut
Remove the saucepan from heat and stir in the vanilla extract, chopped pecans, and shredded coconut. These additions create the iconic German chocolate topping that’s creamy, crunchy, and packed with flavor.
Step 7: Top the Brownies and Final Touch
Spread the warm topping evenly over the cooled brownies. If you want to take it a step further, place the topped brownies under the broiler for 1 to 2 minutes to lightly toast the coconut and pecans. Watch closely to avoid burning — this step adds a lovely toasted aroma and crunch.
How to Serve German Chocolate Brownies Recipe
Garnishes
For an extra-special touch, sprinkle a few extra toasted pecans or a light dusting of cocoa powder on top before serving. A dollop of whipped cream or a drizzle of chocolate sauce can also elevate presentation and taste.
Side Dishes
These brownies pair wonderfully with a scoop of vanilla ice cream or a simple cup of strong coffee. The contrast between warm chocolate, nutty topping, and cold ice cream is blissful, turning every bite into a small celebration.
Creative Ways to Present
You can cut the brownies into small squares and serve them on a decorative platter for parties or slice into wedges to make mini brownie parfaits layered with whipped cream and fresh berries. This German Chocolate Brownies Recipe is versatile and perfect for any occasion, whether casual or fancy.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your German Chocolate Brownies in an airtight container at room temperature for up to 3 days. This keeps the topping moist and the brownies perfectly fudgy.
Freezing
If you want to enjoy these brownies later on, wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months. To thaw, simply leave them at room temperature for a few hours or overnight in the fridge.
Reheating
For that fresh-baked feel, warm a brownie in the microwave for 15 to 20 seconds or heat briefly in an oven at 300°F (150°C). This revives the gooey texture of the topping and intensifies the chocolate flavor, making it taste like you just pulled them from the oven.
FAQs
Can I use regular chocolate instead of cocoa powder?
While this recipe calls for unsweetened cocoa powder to keep the classic fudgy texture, you could substitute melted chocolate but would need to adjust the fat and sugar content. It’s easier and just as delicious to stick with cocoa powder for consistent results.
Is this German Chocolate Brownies Recipe very sweet?
The sweetness is balanced thanks to the cocoa powder’s richness and a moderate amount of sugar. The coconut-pecan topping adds a lovely caramel-like sweetness without being overpowering, making each bite satisfying but never too sweet.
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds make great alternatives if you prefer or need to avoid pecans. Just make sure to chop them finely so they mix well with the coconut topping and provide that delightful crunch.
How do I know when the brownies are fully baked?
Insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter. This ensures the brownies are moist but cooked through. Timing can vary slightly depending on your oven, so keep an eye on them starting around 20 minutes.
Can I make this recipe gluten-free?
Yes, just swap the all-purpose flour for a gluten-free flour blend of equal measure. Make sure your blend includes xanthan gum or another binder to keep the texture nice and chewy.
Final Thoughts
This German Chocolate Brownies Recipe is a delightful twist on two beloved desserts that come together in perfect harmony. The fudgy chocolate base combined with the luscious coconut-pecan topping is nothing short of irresistible. I hope you give this recipe a try soon — it’s guaranteed to impress family, friends, or simply satisfy your own sweet tooth in the coziest way possible.
Print
German Chocolate Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These German Chocolate Brownies combine rich, fudgy chocolate brownies with a classic German chocolate cake-style coconut pecan frosting. The brownies are moist and decadent, topped with a sweet and nutty coconut-pecan topping that is lightly toasted under the broiler for extra flavor and texture. Perfect for chocolate lovers looking for a unique twist on traditional brownies.
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
Coconut Pecan 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
- Prepare Brownie Batter: Preheat your oven to 350°F (175°C) and grease or line a baking dish with parchment paper. In a large bowl, mix the melted butter and granulated sugar until combined.
- Add Eggs and Vanilla: Add the 2 large eggs and 1 teaspoon vanilla extract to the butter-sugar mixture, beating until the batter is creamy and smooth.
- Incorporate Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Gently fold these dry ingredients into the wet mixture until just combined, careful not to overmix.
- Bake Brownies: Spread the brownie batter evenly into the prepared baking dish and bake on the middle rack for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow the brownies to cool completely.
- Prepare Topping Base: While the brownies are baking, whisk together the sweetened condensed milk, large egg yolk, and melted butter in a small saucepan over medium heat.
- Cook Topping Mixture: Stir continuously until the mixture thickens slightly and starts to bubble gently, about 5-7 minutes. Be careful to avoid curdling.
- Add Flavorings and Nuts: Remove the saucepan from heat and stir in the vanilla extract, chopped pecans, and shredded coconut, mixing until evenly distributed.
- Top Brownies: Spread the warm coconut pecan topping evenly over the cooled brownies.
- Toast the Topping (Optional): If desired, place the brownies under the broiler for 1-2 minutes to lightly toast the topping. Watch closely to prevent burning. Remove and let cool before slicing and serving.
Notes
- Ensure the brownies are completely cooled before spreading the topping to prevent it from melting into the surface.
- Broiling the topping is optional but adds a lovely toasted flavor and texture.
- You can substitute pecans with walnuts if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow brownies to come to room temperature before serving for the best texture.
