German Chocolate Brownies
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Sweet, nutty, and caramel-y German Chocolate Brownies. The classic dessert – but updated! Homemade fudgy brownies that are ultra chocolate-y and rich, topped with the classic pecan and coconut frosting. Every last bite of these indulgent brownies is reminiscent of the cake you know and love, but somehow even BETTER! Enjoy while they’re still warm and gooey for a sweet treat that everyone is sure to love.
About The Recipe
Happy Friday, everyone!
Today’s recipe is a truly indulgent and decadent treat. It might not be our most technically challenging recipe, but I really think that it just be our new favorite brownie recipe! A soft, fudgy, crinkle-top, and extra chocolate-y brownie recipe with the classic german chocolate frosting on top.
Two of the best desserts combined into one!
And, with today being the first Friday of February, we thought it would be the perfect dessert to share with all of you to bake this weekend!
The best part? These brownies are SO easy to make. The actual brownie itself is made in about two bowls, needs no speciality equipment, and is sure to have a warm and fudgy center.
Though, the goodness doesn’t stop there. The frosting is everything you remember from the classic German Chocolate Cake!
It’s the same ingredients, the same gooey, sticky, messy, but oh-so delicious frosting that just really makes these brownies.
Every bite of one of these is everything that German Chocolate Cake WISHES it could be. Ultra chocolate-y, fudgy, rich, soft, tender, and simply just melts-in-your-mouth.
Make this weekend (or Valentine’s Day!) extra special with these delicious brownies.
Reasons You Will Love These German Chocolate Brownies
- No specialty equipment is required to make this recipe!
- Easy to make and ready in just about 40 minutes.
- The perfect treat for Valentine’s Day.
- Extra sweet and chocolate-y!!
- Full of flavor.
Equipment Needed
- Mixing Bowls
- Whisk
- 8 Inch Square Pan
- Medium Saucepan
- Wooden Spoon
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Browies:
- Bittersweet Chocolate – While German Chocolate Cake traditionally uses semi-sweet chocolate, we opted to use bittersweet chocolate in these brownies, as the two chocolates are interchangeable, but bittersweet, in our opinion, has a deeper and richer flavor!
- Salted Butter – Using melted butter in these brownies creates the rich and fudgy texture that equals the perfect brownie every time.
- Large Eggs – Eggs add richness and moisture to the brownies, as well as acting as a binder and giving these brownies some much-needed lift, as there is no rising agent!
- Granulated Sugar – Perfectly sweetens these brownies.
- Vanilla Extract – A splash of vanilla rounds off the flavor in these brownies and really makes them taste SO GOOD!
- All-Purpose Flour – Gives these brownies the perfect texture.
For The Frosting:
- Evaporated Milk – This provides the rich caramel-y flavor we all know and love from the classic dessert!
- Granulated Sugar – Adds just the right amount of sweetness.
- Egg Yolk – This helps thicken your frosting!
- Salted Butter – Using salted butter helps add just the right amount of salt to help cut some of the sweetness in this frosting.
- Vanilla Extract – A splash of vanilla helps round out the flavors and give this frosting a deliciosu flavor!
- Chopped Pecans – Not only do these add crunch, but they also add SO. MUCH. FLAVOR!
- Sweetened Coconut Flakes – A must-use! Sweetened coconut flakes are an essential addition to german chocolate cake frosting.
How To Make German Chocolate Brownies
Step 1: Prepare the brownie batter
Place chocolate and butter in a microwave safe bowl. Microwave on high power for 30 seconds and stir well. Microwave in 15 second increments, stirring well after each, until melted and smooth. Set aside.
In a large bowl, whisk together eggs, sugar, and vanilla.
Whisk in chocolate mixture.
Stir in flour.
Step 2: Bake
Pour into prepared pan and bake for 30 minutes, or until desired degree of doneness.
Let cool in pan for 5-10 minutes before turning out.
Step 3: Make the frosting
In a medium saucepan, combine milk, sugar, egg yolk, and butter. Cook, stirring continually, over medium low heat until bubbly and thickened, about 10-12 minutes. Remove from heat.
Stir in the vanilla, pecans, and coconut. Allow to cool slightly.
Step 4: Frost brownies
Spread the frosting on top of cooled brownies.
Cut into 16 squares.
What Type of Chocolate To Use
For this recipe, we highly recommend using a bittersweet chocolate, as it had a richer and more intense flavor than semi-sweet!
How To Tell When Brownies Are Perfectly Baked
We found that, with these brownies in particular, using a cake tester or tooth pick is the best way to tell when they’re perfectly baked. After inserting the cake tester, it should still be a little damp with maybe one or two crumbs on it.
This means that the brownies are still fudge-y and moist, while being just barely baked!
How To Store
Since these brownies are so moist, it’s best to keep them in a zip-top bag or airtight container and in the fridge for 5-7 days. You can also store them in the freezer in a freezer safe bag for up to 2 months!
Substitutions
- Semi-sweet can be used in place of bittersweet chocolate, but keep in mind that the chocolate flavor will not be as strong.
Looking for more recipes like this? Here are a few you may like: German Chocolate Cake, S’mores Brownies, Turtle Brownies, Brownie Cookies, Brown Butter Chocolate Chip Cookies
Expert Tips
- If you’re worried the brownies may stick, place an 8 inch square piece of parchment in the bottom of your pan. Then, spray with baking spray!
- Be careful to not over-mix the brownie batter!
- These brownies are very fudgy. If you like them a little more done, leave in an additional 5 minutes.
- If coconut pecan frosting is too thick to spread easily, microwave it briefly to loosen it.
- To get clean slices, be sure to wipe off your knife after each cut!
When you make these German Chocolate Brownies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
German Chocolate Brownies
Ingredients
Brownies
- 2¼ cups bittersweet chocolate
- ½ cup salted butter
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
Frosting
- 5 ounces evaporated milk
- ⅔ cup granulated sugar
- 1 large egg yolk, room temperature
- 5 Tablespoons salted butter
- ⅔ teaspoon vanilla extract
- ⅞ cup chopped pecans
- ⅔ cup sweetened coconut flakes
Instructions
Brownies
- Heat oven to 350 °F.
- Spray an 8 inch square pan with baking spray. Set aside.
- Place chocolate and butter in a microwave safe bowl.
- Microwave on high power for 30 seconds.
- Stir well.
- Microwave in 15 second increments, stirring well after each, until melted and smooth. Set aside.
- In a large bowl, whisk together eggs, sugar, and vanilla.
- Whisk in chocolate mixture.
- Stir in flour.
- Pour into prepared pan.
- Bake for 30 minutes, or until desired degree of doneness.
- Let cool in pan for 5-10 minutes before turning out.
Frosting
- In a medium saucepan, combine milk, sugar, egg yolk, and butter.
- Cook, stirring continually, over medium low heat until bubbly and thickened, about 10-12 minutes.
- Remove from heat.
- Stir in vanilla, pecans, and coconut.
- Allow to cool slightly.
- Spread on top of cooled brownies.
- Cut into 16 squares.
Notes
- Semi-sweet can be used in place of bittersweet chocolate, but keep in mind that the chocolate flavor will not be as strong.
- If you’re worried the brownies may stick, place an 8 inch square piece of parchment in the bottom of your pan. Then, spray with baking spray!
- Be careful to not over-mix the brownie batter!
- These brownies are very fudgy. If you like them a little more done, leave in an additional 5 minutes.
- If coconut pecan frosting is too thick to spread easily, microwave it briefly to loosen it.
- To get clean slices, be sure to wipe off your knife after each cut!
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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