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German chocolate brownies on white parchment.
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4.5 from 2 votes

German Chocolate Brownies

These German chocolate brownies have a delicous chocolate base that's then topped with an irresistible toasted coconut pecan frosting.
prep time 20 mins
cook time 20 mins
total time 40 mins
servings: 16 brownies
calories: 194kcal
author: Salt & Baker

INGREDIENTS

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

INSTRUCTIONS

Brownies

  • 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 8x8 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.

RECIPE NOTES

*I'm not a coffee drinker, so I usually use water and forgo the espresso powder. 
Calories: 194kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 112mg | Potassium: 21mg | Fiber: 1g | Sugar: 16g | Vitamin A: 412IU | Calcium: 12mg | Iron: 1mg
Course: Dessert
Cuisine: American
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