German Chocolate Brownies
This German Chocolate Brownies recipe is going to be your new favorite — complete with an ultra chocolaty and fudgy brownie base topped with a nutty, caramel toasted coconut pecan frosting!
It goes without saying that I’ve been a bit obsessed with all things German Chocolate Cake. I’ve been testing all sorts of chocolate recipes — I’ve adapted my classic cake recipe for a 6-Inch German Chocolate Cake and turned things even smaller with my German Chocolate Cupcakes recipe! The truth is, I just want to slather the delicious coconut pecan frosting on top of everything! It’s my weakness! I love it so much.
Why This Recipe Works
- Brownies made with real chocolate. This German Chocolate brownie recipe is Homemade Brownies made with real chocolate (I used a bar of Ghirardelli baking chocolate) – no cocoa powder here! This gives us a deliciously chocolaty flavor!
- Topped with homemade coconut pecan frosting. I highly recommend making the German chocolate frosting recipe! It’s a million times better than the store-bought frosting and makes these brownies next level!
- Unsalted Butter: You’ll melt the chocolate and butter together to create a nice and smooth consistency. I always use unsalted butter so I can control the amount of salt in the recipe.
- Chocolate: You can use semi-sweet chocolate or dark chocolate. I love the Ghirardelli bittersweet chocolate! I highly recommend using a bar of baking chocolate instead of chocolate chips.
- Granulated Sugar: Brownies usually always call for white sugar instead of brown sugar. This will help give it that brownie consistency.
- Water: Adding a touch of water will help to loosen up the brownie batter. If you are a coffee drinker (I’m not, so I just used water), then you can use brewed coffee which will enhance the chocolate flavor.
- Flour: Use regular all-purpose flour. You’ll notice there isn’t a ton of flour. That’s how we get nice and fudgy brownies!
- 1 Batch Coconut Pecan Frosting: Using the German chocolate topping for brownies is the ultimate indulgent dessert! I promise you’ll be glad you made it homemade as well! See my recipe for recipe instructions.
- Melt the chocolate. Preheat your oven to 350ºF.Add 1/2 cup unsalted butter and 6 oz chopped chocolate to a microwave safe bowl (medium-sized bowl). Microwave on half power in 30-second increments, stirring after each, until the mixture is melted and smooth. Let sit for 5 minutes until warm but not hot.
- Add remaining wet ingredients. Add 2 large eggs, 3/4 cup granulated sugar, 3 tsp vanilla extract, and 1 T water (optional to use brewed coffee if you’re a coffee drinker) and the optional 1/4 tsp instant espresso powder to the chocolate mixture. Whisk to combine.
- Add the dry ingredients. Add 2/3 cup all-purpose flour and 1/4 tsp salt. Stir until just combined. Do not over mix.
- Pour batter into prepared pan. To an 8×8-inch pan that has been sprayed with nonstick cooking spray or lined with parchment paper, pour the brownie batter. Using an offset spatula, gently spread the batter to fill the pan in an even layer.
- Bake. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center of the brownies comes out with a few moist crumbs but no wet batter. Remove and let cool in the pan completely.
- Make the coconut pecan frosting. Follow along in my coconut pecan frosting recipe for directions and details on making the homemade toasted coconut pecan frosting.
- Frost the German chocolate brownies. Once the brownies are cooled completely, frost with the gooey coconut frosting. Slice and serve. Enjoy!
For the chocolate you can use a bar of baking chocolate chopped into small pieces (6 oz worth) or 1 cup of chocolate chips. Hint, 1 cup of chocolate chips equals about 6 oz.
Microwave the chocolate and butter on half power and mix every 30 seconds. This will prevent the chocolate from burning.
I highly suggest you toast the coconut and the pecans for this frosting. It amps up the flavor and texture tremendously. If you need help, I wrote a post about how to toast coconut, so check that out if you have any questions regarding the process.
All ovens are different and altitude and climate can affect baking. Because of this, your brownies make take longer to bake! A few readers have mentioned this! Nothing is wrong, it just means your brownies need a bit longer in the oven. Keep your eye on them!
Make Ahead, Storing, and Freezing
You can make the frosting ahead of time and store it in an airtight container in the fridge for a few days before using it on the brownies.
Once the brownies have been frosted, you’ll need to store them in the fridge. Store covered or in an airtight container in the fridge for 4-5 days.
To freeze, let cool completely, then flash freeze until the frosting is firm. Tightly wrap in plastic wrap and then in aluminum foil. Store the pan in the freezer for put to 2 months. Remove and let thaw in the fridge overnight.
You can also freeze the brownie squares individually by wrapping those in plastic wrap and storing in a freezer safe bag.
German chocolate is a type of chocolate invented by Samuel German who worked for the Baker’s chocolate company.
You can use German chocolate if you want to be spot on! I love using a semi-sweet or dark chocolate bar for my German chocolate recipes.
Nope! As you can tell from the pictures, the frosting stays gooey! You’ll be able to pick up the brownie square, but the gooey homemade coconut pecan frosting won’t harden at all. It will still be ultra soft and delicious when you bite into these best German chocolate brownies!
Yes, you can. It will taste like a boxed brownie mix, so keep that in mind! Give the homemade German chocolate brownies a go though! They are much easier to make than you’d think when you think of making brownies from scratch. Plus, they are rich brownies with a luscious coconut pecan frosting that boxed mix brownies can’t beat!
More Brownie Recipes
German Chocolate Brownies
- 1/2 cup unsalted butter
- 6 oz semi sweet or dark chocolate - chopped (or 1 cup of chocolate chips)
- 3/4 cup granulated sugar
- 3 teaspoons vanilla extract
- 1 tablespoon water - or brewed coffee
- 2/3 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon instant espresso - optional
- 2 large eggs
Coconut Pecan Frosting
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 egg yolks
- 4 tablespoons butter
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1/2 cup toasted pecans - finely chopped
- 1 cup toasted sweetened shredded coconut - i like to do a heaping cup
- Preheat oven to 350°F.
- In a microwave safe bowl add the butter and chocolate . Microwave on half power until butter and chocolate are melted. Let mixture sit for 5 minutes or until slightly warm but no longer piping hot.
- Add the eggs, sugar, vanilla, water (or coffee), and instant espresso (if using) and whisk to combine.
- Stir in the flour and salt, don’t overmix.
- Pour the batter into an 8×8 pan that has been sprayed with nonstick cooking spray or been lined with parchment paper.
- Bake at 350°F for 20-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no batter. Every oven differs so yours might take a little longer.
- Remove from oven and allow to cool completely.
- Once cool top with coconut pecan frosting.
Coconut Pecan Frosting
- In sauce pan combine heavy cream, sugar, egg yolks and salt. Cook over medium low until comes to a low boil. Stir constantly. Once it comes to a small boil and has thickened, remove from heat and add the butter, vanilla, pecans and coconut. Stir until butter has melted and everything is combined.
- Let sit at room temperature until cooled.
11 Comments on “German Chocolate Brownies”
These brownies are so yummy!! I used cocoanut cream in the frosting instead of heavy whipping cream and it came out wonderful. Will definitely be making these for family and friends often!😋
I made these tonight, and while they were delicious, they took way longer to bake than written. At 22 minutes they were still completely gooey and took about 20 more minutes to set. Also, the recipe ingredients call for cream and then in the instructions it says “milk.” Oh, and there’s a typo that says bitter instead of butter. 😉
I fixed the typos, thanks for the heads up. As for them not being fully baked around the 22 minute mark, it could be because your oven temperature is a tad off? I use an oven thermometer to make sure my oven is at the right temp. (My oven runs 10°F cooler than what’s noted on the dial, so for my oven to preheat to 350°F I have to set my dial to 360°F… make sense?) Unfortunately, every oven is different. But I’m glad you were competent enough to keep the brownies in longer though so that they could fully bake!
I appreciate you taking the time to comment! Thanks again for making the brownies Susan 💛
Had the same cook time issue oven temp checked at 350
Sorry! Hopefully you were able to adjust the cook time appropriately.
Do you know if it’s possible to change out the all purpose flour for Almond flour or a mix of Almond and Coconut flour?
I haven’t tried it yet, but I imagine it would taste delicious if you do so! I’m not as familiar with coconut flour, but you should be able to sub the almond flour for all purpose with a 1:1 ratio. The brownies will have a different texture because almond flour lacks gluten. Good luck and let me know if you make the brownies!
Looks great! Are the eggs missing in brownie dough ingredients list? Thanks!
sorry about that! You need 2 eggs for the brownie batter. I updated the recipe card 🙂
German chocolate BROWNIES? YES PLEASE! Definitely putting these on my list to make!
They’re the best!