If you love decadent chocolate desserts with lush, homemade toppings, you are truly in for a treat with these German Chocolate Cake Brownies. Imagine melt-in-your-mouth fudgy brownies smothered in a dreamy coconut-pecan frosting—each bite gives you the soul-warming satisfaction of classic German chocolate cake, but with the irresistible chewiness of a brownie. Whether it’s for a special occasion, a bake sale, or simply a cozy weekend at home, this recipe brings family and friends to the table (and quite possibly back for seconds).
Ingredients You’ll Need
Gathering your ingredients for these German Chocolate Cake Brownies is straightforward, but each one serves an important role to create the perfect harmony of rich chocolate, nutty crunch, and sweet, creamy coconut. The ingredients are mostly pantry staples, but the magic happens in how they combine for that iconic flavor!
- Unsalted butter (1 cup, melted): Delivers a rich, tender foundation for ultra-moist brownies.
- Granulated sugar (2 cups): Provides just the right amount of sweetness and ensures a shiny, crackly top.
- Large eggs (4): Give lift and structure, making the brownies soft yet fudgy.
- Vanilla extract (1 tablespoon): Adds warmth and depth to bump up the flavor profile.
- Unsweetened cocoa powder (1 cup): This is where the deep chocolate flavor comes to life—use the best you can find!
- All-purpose flour (1 cup): Balances the density, keeping brownies chewy rather than cakey.
- Salt (½ teaspoon): Enhances overall flavor and balances sweetness, making the chocolate pop.
- Baking powder (½ teaspoon): A tiny bit ensures the brownies rise just enough for a soft bite.
- Evaporated milk (¾ cup): Brings creaminess to the beloved coconut-pecan topping.
- Brown sugar, packed (¾ cup): Adds caramel-like sweetness and gorgeous color to the frosting.
- Large egg yolks (3): Create that luscious, custardy texture for the topping.
- Unsalted butter (½ cup): Makes the frosting, well, absolutely indulgent!
- Vanilla extract (1 teaspoon): Rounds out the coconut-pecan topping with warmth.
- Sweetened shredded coconut (1½ cups): Lends signature chewy texture and toasty flavor.
- Chopped pecans (1 cup): Give rustic crunch and a nutty edge that pairs perfectly with chocolate.
How to Make German Chocolate Cake Brownies
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish, or better yet, line it with parchment paper so you can lift out the brownies easily for clean slicing later. Taking a moment for this prep step ensures no delicious bits cling stubbornly to the pan!
Step 2: Mix the Brownie Batter
In a large bowl, whisk together the melted butter and granulated sugar until well combined, creating a glossy and smooth base. Add in the eggs and vanilla, mixing until the mixture is silky. Now, gently fold in the cocoa powder, followed by the flour, salt, and baking powder—stirring just until you stop seeing streaks of flour. Don’t overmix, or you’ll lose that dreamy chewiness!
Step 3: Bake the Brownies
Spread the luscious brownie batter evenly in your prepared pan. Slide it into the oven and bake for 25 to 30 minutes. You’re looking for just a few moist crumbs on a toothpick inserted in the center—a surefire sign of fudgy perfection. Let the brownies cool completely in the pan to set up just right for the topping.
Step 4: Make the Coconut-Pecan Topping
In a medium saucepan over medium heat, combine the evaporated milk, packed brown sugar, egg yolks, and butter. Stir constantly with patience (about 10–12 minutes) until the mixture thickens and you see bubbles. Now, stir in vanilla, coconut, and pecans, turning the mix into an impossibly tempting, gooey spread.
Step 5: Assemble and Set
Immediately spread the warm coconut-pecan topping across the cooled brownies, using a spatula to reach every edge. Let everything set for at least 30 minutes—resist the urge to cut early. This resting time lets the topping firm up and meld perfectly with the brownie base.
How to Serve German Chocolate Cake Brownies
Garnishes
For a showstopping finish, try sprinkling some extra toasted coconut or a handful of chopped pecans on top. A drizzle of melted chocolate or even a pinch of flaky sea salt elevates these brownies to bakery status and balances the sweetness beautifully.
Side Dishes
These German Chocolate Cake Brownies are rich and satisfying, so pairing them with something refreshing makes each bite shine. A scoop of vanilla bean ice cream, a dollop of whipped cream, or a platter of fresh berries brings out the chocolate and nutty flavors while lightening up dessert plates.
Creative Ways to Present
Turn your brownies into a special treat by cutting them into fun shapes with cookie cutters for parties. Stack individual squares and skewer them for brownie kabobs, or layer pieces with ice cream and fudge sauce for unforgettable brownie sundaes. To really showcase your creation, arrange the brownies on a rustic wooden board with scattered coconut and pecans as foodie “confetti.”
Make Ahead and Storage
Storing Leftovers
Once the brownies are set, you can store them in an airtight container at room temperature for up to three days, but they’ll likely disappear much sooner! For even more freshness, keep them in the refrigerator—just bring to room temperature before serving for maximum flavor and texture.
Freezing
Yes, you can freeze German Chocolate Cake Brownies. Cut them into squares, wrap individually in plastic wrap, and tuck into an airtight container or freezer bag for up to 2 months. Thaw at room temperature or in the fridge overnight for whenever cravings hit.
Reheating
To bring back that just-baked warmth, microwave individual brownies for 10–15 seconds, or pop a tray in a low oven (300°F) for about 5 minutes. The topping will soften slightly, and the chocolate will taste gloriously rich and satisfying.
FAQs
Can I use a boxed brownie mix for this recipe?
You absolutely can save a little time by using your favorite boxed brownie mix as the base—just prepare and bake according to the package directions, then top with the homemade coconut-pecan frosting for full German Chocolate Cake Brownies experience.
What’s the best way to cut clean brownie slices?
For neat, bakery-style squares, wait until the brownies are completely cool and the topping has set. Use a sharp knife, rinsing it in warm water and wiping clean between cuts to prevent sticking.
Can I make the coconut-pecan topping ahead?
Yes! The topping can be cooked, cooled, and kept in the fridge for up to 2 days. Before using, let it come to room temperature or warm gently so it spreads smoothly across your brownies.
Are there gluten-free options for this recipe?
You can swap the all-purpose flour for a gluten-free flour blend designed for baking. Just keep an eye on the baking time since texture may vary slightly, but the results are every bit as indulgent.
What if I don’t have pecans?
No problem—walnuts make a great alternative and bring a similar toasty crunch to the topping. Or, for a nut-free version, you can simply leave them out and boost the coconut quantity a smidge.
Final Thoughts
If you adore layers of rich chocolate and crave that classic coconut-pecan topping, you simply have to bake these German Chocolate Cake Brownies. Share them with friends, enjoy them with family, or keep them all for yourself (I won’t tell)—just don’t be surprised when everyone begs you for the recipe!
Print
German Chocolate Cake Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (including cooling)
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent fusion of a classic German chocolate cake and moist brownies with this delightful recipe. These German Chocolate Cake Brownies are a perfect combination of fudgy brownie base topped with a luscious coconut-pecan topping.
Ingredients
For the Brownies:
- 1 cup unsalted butter (melted)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Coconut-Pecan Topping:
- ¾ cup evaporated milk
- ¾ cup brown sugar (packed)
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- To make the Brownies: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper. In a large bowl, whisk together melted butter and sugar until combined. Add eggs and vanilla, mixing until smooth. Stir in cocoa powder, then fold in flour, salt, and baking powder just until no streaks remain. Spread brownie batter evenly in the pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
- To make the Topping: In a medium saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and bubbles—about 10–12 minutes. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Spread the warm topping over the cooled brownies. Allow to set for at least 30 minutes before slicing.
Notes
- For even richer flavor, add ½ cup semisweet chocolate chips to the brownie batter.
- You can make the topping ahead and refrigerate—bring to room temperature before spreading.
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