A German Chocolate Brownie is basically a fudgy brownie base topped with the classic German chocolate cake coconut–pecan frosting. It’s rich, nutty
🇩🇪 German Chocolate Brownies
Ingredients
For the Brownie Base:
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1 cup (225g) unsalted butter
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8 oz (225g) semi-sweet chocolate (chips or chopped)
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1 ½ cups (300g) sugar
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3 large eggs
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2 tsp vanilla extract
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1 cup (125g) all-purpose flour
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½ cup (60g) unsweetened cocoa powder
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½ tsp salt
For the Coconut-Pecan Topping:
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1 cup evaporated milk (240 ml)
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1 cup (200g) sugar
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3 egg yolks
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½ cup (115g) unsalted butter
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1 tsp vanilla extract
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1 ½ cups sweetened shredded coconut
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1 cup chopped pecans
Instructions
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Bake the Brownie Layer
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Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
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Melt butter and chocolate together in a saucepan over low heat (or microwave in 30-sec bursts).
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Whisk in sugar, then eggs one at a time, and vanilla.
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Fold in flour, cocoa, and salt just until combined.
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Spread into the prepared pan and bake for 25–30 minutes, until the center is set. Let cool.
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Make the Coconut-Pecan Topping
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In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
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Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
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Remove from heat and stir in vanilla, coconut, and pecans. Let it cool to a spreadable consistency.
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Assemble
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Spread the cooled coconut-pecan topping evenly over the brownie layer.
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For extra indulgence: drizzle with melted chocolate on top.
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Chill slightly to set, then cut into squares.
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