If you’re like me and LOVE German chocolate cake, you have to try these German Chocolate Brownies! No boxed mix, instead we’ll make brownies from scratch and top them with a crazy delicious coconut pecan frosting. We loved these brownies and think you will too!
German Chocolate Brownie Recipe
By now, you probably all know how passionate I am about brownies! I make my cocoa fudge brownies about once a week; my espresso chocolate chunk brownies are a staple at our holiday parties and family events; and my peanut butter cup brownies basically have their own fan club.
So it’s always extra exciting to share a brand new brownie recipe with you guys! Which is exactly what we’re doing today. Say hello to the newest addition to the baker by nature brownie collection: GERMAN CHOCOLATE BROWNIES! Aka homemade chocolate fudge brownies topped with gooey coconut pecan topping.
They are insanely decadent and always a crowd-pleaser! I’m guessing I’ll be making these constantly once the holidays roll around because they make such a great gift, too!
Let’s make Brownie Batter
No brownie mix here! To make these incredible brownies, you’ll make a homemade German Chocolate brownie batter that’s to-die-for delicious. Here’s what you’ll need:
- Flour: All-purpose flour works best here! I don’t suggest using another variety.
- Salt: Don’t worry, this won’t make your brownies taste salty. Instead, it’ll balance the sweetness. And trust me, you want that because these brownies are VERY sweet!
- Dutch-process cocoa powder: This is not the same as regular unsweetened cocoa powder, so be sure to double check the label!
- Unsalted butter: Salted butter can work in a pinch, but you’ll want to eliminate the salt called for in the recipe.
- Coconut oil: Refined or unrefined work here, but I prefer unrefined which adds a delicious coconut flavor. If you can’t find coconut oil (or don’t want to use it) canola oil or vegetable oil will work.
- German’s sweet chocolate: Because you can’t make German Chocolate brownies without German Chocolate, right? That being said, semi-sweet or dark chocolate will work in a pinch. Just don’t use chocolate chips!
- Granulated sugar: I don’t recommend reducing the amount or using another variety of sugar.
- Eggs and Egg Yolks: Use large egg! You can discard the egg white or save them for another recipe.
- Vanilla extract: I love the flavor this adds, but if you’re out, you can definitely make the brownies without it.
- Semi-sweet chocolate chips: I love Ghiradelli chocolate chips the most, but any brand will do!
Brownie Baking Tips
- Be sure to preheat the oven! I know this probably goes without saying, but you don’t want to put brownies in a cold oven.
- Use the right baking pan! I suggest a 9×13-inch aluminized steel baking pan, but a glass or ceramic pan will work. However you may need to add anywhere from 5 to 10 minutes on to the bake time, as those pans take longer to conduct heat.
- Line your pan with aluminum foil – not parchment paper! We’ll broil these brownies at the end, and parchment will burn and possibly catch fire.
- Don’t over bake! Instead bake for the suggested time then cool completely! I suggest waiting at least 3 hours before slicing in. Don’t worry about doing the toothpick check test! You want a gooey center when you pull them because they’ll firm up a ton as they cool. If a toothpick inserted in the center comes out clean… you’ve over baked your brownies.
German Chocolate Frosting Topping
Unlike a lot of German Chocolate frostings that involve egg yolks and evaporated milk, this one is made with melted butter, brown sugar, coconut, pecans, corn syrup, coconut milk, and salt. You can definitely toast the pecans first for extra flavor, but it’s not required.
You’ll simply mix the ingredients together in a large bowl, then plop the filling on top of the baked brownies. Then you’ll place the prepared pan in the oven again and broil for just 45 seconds… maybe a minute! You don’t want to walk away here. And you don’t want to over bake. You’re just looking to get the topping slightly golden brown. Depending on your oven, the exact time will vary, so just keep an eye.
These brownies may not be low in saturated fat, but they’re totally worth the splurge! And because they’re SO decadent, you only need a little square. So slice them small and share them with folks you love!
More German Chocolate Recipes:
German Chocolate Brownies
- 2 cup (240 g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (86 g) Dutch-process cocoa powder
- 1 and 1/2 cups (340 g) unsalted butter
- 1/3 cup (67 g) coconut oil refined or unrefined
- 3 ounces (86 g) German's sweet chocolate roughly chopped
- 3 cups (594 g) granulated sugar divided
- 3 large eggs
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
For the Coconut Pecan Topping:
- 1/4 cup (57 g) unsalted butter melted
- 1 cup (213 g) light brown sugar packed
- 7 ounces sweetened shredded coconut
- 1 and 1/4 cups (140 g) pecans roughly chopped
- 1/3 cup (106 ml) corn syrup
- 1/4 cup (57 ml) thick Thai-style coconut milk well shaken
- 1/4 teaspoon salt
For the Brownies:
- Preheat the oven to 350 degrees (F). Line a 9x13-inch aluminized steel baking pan with aluminum foil, allowing two of the sides to overhang. Spray lightly with non-stick baking spray and set aside.
- In a large bowl, whisk together the flour, salt, and cocoa powder. Set aside until needed.
- Fill a saucepan ⅓ of the way full with water. Bring to a simmer over moderate heat. Place a heatproof bowl over the pan of simmering water, making sure the bowl fits snugly on top of the pan and that the simmering water isn't touching the bottom of the bowl.
- Place the butter, oil, chopped chocolate, and 1 cup (198 g) of the sugar into the bowl and cook, stirring frequently, until the butter and chocolate are completely melted. Whisk smooth and carefully remove from heat.
- In a large mixing bowl, combine the eggs, egg yolks, remaining sugar (396 g), and vanilla extract. Vigorously whisk until well combined, about 45 seconds.
- Pour the warm butter mixture into the egg mixture, adding it gradually, and whisking constantly, until completely combined.
- Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. Do not over mix! Over mixing will give you cakey brownies.
- Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 32 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Remove from the oven and set the oven to the broiler setting. Drop the coconut topping (instructions below) on top of the warm brownies and gently spread evenly.
- Broil, on the middle rack, for 45 seconds to 1 minute, or until just lightly golden brown. Do not walk away here!
- Place the pan on a cooling rack and cool for at least 3 hours before slicing.
For the Coconut Pecan Topping:
- In a large bowl combine the melted butter and brown sugar.
- Add coconut, pecans, corn syrup, coconut milk, and salt and mix well. Use as directed above.
- Note: Make this mixture right before adding to brownies, as it solidifies quickly.
Lisa Mitchell says
The brownies are delicious. My daughter made these for my birthday but forgot to make the coconut pecan topping right away. Do you have any suggestions on how to remedy this situation? Would cooking the topping help?
It’s been 9 hours since she made them. Thank you.
Ashley Manila says
She can definitely add it after, and then bake as directed. It won’t be exactly the same, but it should still work.
Question: can’t find German sweet chocolate bar. What can I use instead?
Ashley Manila says
Semi-sweet chocolate will work just fine.
Della Johnson says
These were absolutely fabulous! My guests loved them. Will be making again!
Kate M says
Question: what can I use instead of corn syrup, since it’s made from field corn for cows I won’t use it, could I use honey instead ? Thanks for your help
Ashley Manila says
Hi Kate! Unfortunately I’ve never made these without the corn syrup, so anything I’d suggest would be just a guess. And I don’t want to lead you in the wrong direction.