German Chocolate Brownies
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German chocolate cake has always been one of my favorite desserts, but sometimes I want those same flavors without making a full layered cake. These brownies are rich, fudgy, loaded with chocolate, and topped with that classic coconut pecan frosting that makes German chocolate desserts so good. They feel a little easier and more casual than cake, but honestly just as satisfying.
If you love this flavor combo, you may also want to try my German Chocolate Cake, German Chocolate Cheesecake, German Chocolate Cake Cookies, or Banana Cake with German Chocolate Frosting.
What Are German Chocolate Brownies
- German Chocolate Brownies are rich chocolate brownies topped with classic coconut pecan frosting inspired by traditional German chocolate cake.
- Instead of a layered cake, this recipe uses a fudgy brownie base topped with homemade frosting made with evaporated milk, coconut, pecans, butter, and brown sugar. They have all the flavor of classic German chocolate cake in an easier brownie form.
Why You’ll Love These German Chocolate Brownies
- Rich fudgy brownie texture
- Homemade coconut pecan frosting
- Easier than making a layered cake
- Great for holidays and potlucks
- Can be made gluten free with 1:1 flour
- Deep chocolate flavor with chocolate chips throughout
- Perfect make-ahead dessert
Ingredients
Brownies
- Olive oil
- Granulated sugar
- Powdered sugar
- Eggs
- Vanilla extract
- Cocoa powder
- All-purpose flour or 1:1 gluten-free flour
- Kosher salt
- Chocolate chips
Coconut Pecan Frosting
- Evaporated milk
- Brown sugar
- Butter
- Egg yolks
- Vanilla extract
- Coconut flakes
- Pecans
How To Make German Chocolate Brownies
- Preheat the oven to 325 degrees and prepare an 8×8 baking pan with butter and parchment paper.
- In a mixing bowl, combine the olive oil, granulated sugar, and powdered sugar until smooth. Add the eggs and vanilla extract, mixing until fully combined.
- Stir in the cocoa powder, flour, and kosher salt until the brownie batter forms. Fold in half of the chocolate chips.
- Spread the batter into the prepared baking pan and top with the remaining chocolate chips.
- Bake for 40 to 45 minutes. Pull the brownies closer to 40 minutes for a gooier fudgy texture or closer to 45 minutes for a more set brownie.
- Let the brownies cool completely before adding the frosting.
- To make the frosting, add the evaporated milk, brown sugar, butter, and egg yolks to a saucepan over medium-low heat. Stir continuously as the mixture thickens.
- Once thickened, stir in the vanilla, coconut flakes, and chopped pecans. Allow the frosting to cool slightly before spreading over the brownies.
- Slice and serve.
Storage
- Store German Chocolate Brownies covered in the refrigerator for up to 4 days because of the coconut pecan frosting.
- For the best texture, let the brownies sit at room temperature for about 15 to 20 minutes before serving.
- To freeze, wrap the brownies tightly and store in a freezer-safe container for up to 2 months.
Tips For The Best German Chocolate Brownies
- Pull the brownies from the oven when the center is set but the toothpick still has moist crumbs.
- Overbaking can make brownies dry and cakey.
- Let the brownies cool completely before adding the frosting so the topping stays thick and spreadable.
- Stir the frosting constantly while cooking so the egg yolks stay smooth and creamy.
- If the frosting feels too loose, let it cool for 10 to 15 minutes before spreading over the brownies.
- Line the pan with parchment paper so the brownies lift out cleanly and slice easier.
- A mix of semi-sweet and dark chocolate chips gives the brownies a richer chocolate flavor.
German Chocolate Brownies
Rich, fudgy German Chocolate Brownies topped with homemade coconut pecan frosting. This easy brownie recipe has all the flavor of classic German chocolate cake in a simple bar dessert.
Equipment
- 1 8×8 baking dish
- 1 saucepan
Ingredients
Brownies
- 1/2 cup olive oil
- 1 1/4 cups granulated sugar
- 1/3 cup powdered sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 3/4 cup cocoa powder
- 3/4 cup all-purpose flour (or 1:1 gluten-free flour)
- 1 tsp kosher salt
- 3/4 cup chocolate chips (divided)
Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup packed brown sugar
- 1/2 cup butter
- 3 egg yolks
- 1 tsp vanilla
- 1 cup coconut flakes
- 2 cups pecans, chopped
Instructions
Brownies
- Preheat the oven to 325 degrees. Butter an 8×8 baking pan, then line it with parchment paper so the brownies are easier to lift out after baking.
- In a large mixing bowl, add the olive oil, granulated sugar, and powdered sugar. Mix until the sugars are fully coated and the mixture looks thick and glossy.
- Add the eggs and vanilla extract. Mix until smooth and combined.
- Add the cocoa powder, flour, and kosher salt. Stir slowly at first, then continue mixing until the brownie batter is fully combined and no dry streaks remain.
- Fold in half of the chocolate chips.
- Spread the brownie batter evenly into the prepared pan. Sprinkle the remaining chocolate chips over the top.
- Bake for 40 to 45 minutes. For fudgier brownies, pull them closer to 40 minutes. The center should look set while still leaving moist crumbs on a toothpick.
- Let the brownies cool completely in the pan before adding the frosting.
German Chocolate Cake Frosting
- Add the evaporated milk, brown sugar, butter, and egg yolks to a medium saucepan.
- Place the saucepan over medium-low heat. Stir constantly so the egg yolks do not scramble.
- Continue cooking and stirring until the frosting thickens enough to coat the back of a spoon.
- Remove the pan from the heat and stir in the vanilla extract.
- Let the frosting cool for a few minutes, then stir in the coconut flakes and chopped pecans.
- Spread the frosting evenly over the cooled brownies.
- Slice into bars and serve.
Notes
- For fudgy brownies, remove them from the oven when a toothpick comes out with moist crumbs, not wet batter.
- Do not bake until the toothpick is completely clean or the brownies may turn cakey.
- Let the brownies cool completely before adding the coconut pecan frosting so the topping stays thick and spreadable.
- Stir the frosting constantly while it cooks to keep the egg yolks smooth.
- The frosting should be thick enough to coat the back of a spoon before you remove it from the heat.
- If the frosting feels loose, let it cool for 10 to 15 minutes before spreading it over the brownies.
- Store covered in the refrigerator for up to 4 days. Let sit at room temperature for 15 to 20 minutes before serving.
Nutrition
Serving: 1servingCalories: 749kcalCarbohydrates: 78gProtein: 8gFat: 49gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 123mgSodium: 359mgPotassium: 403mgFiber: 6gSugar: 62gVitamin A: 480IUVitamin C: 1mgCalcium: 135mgIron: 3mg
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Frequently Asked Questions
What are German Chocolate Brownies?
German Chocolate Brownies are fudgy chocolate brownies topped with coconut pecan frosting inspired by classic German chocolate cake.
Can I make German Chocolate Brownies gluten free?
Yes. Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture should stay rich and fudgy.
What is German chocolate frosting made of?
German chocolate frosting is usually made with evaporated milk, egg yolks, butter, sugar, coconut, and pecans. It cooks into a thick, caramel-like frosting.
Should German Chocolate Brownies be refrigerated?
Yes. German Chocolate Brownies should be stored covered in the refrigerator because the coconut pecan frosting is made with evaporated milk and egg yolks.
Can I make these brownies ahead of time?
Yes. Bake the brownies and make the frosting ahead of time, then store them covered in the refrigerator until ready to serve.
How do I keep brownies fudgy?
Do not overbake them. Pull the brownies when the center is just set and a toothpick has moist crumbs. Overbaking will make them more cakey.
Can I freeze German Chocolate Brownies?
Yes. Wrap them tightly and freeze for up to 2 months.
