Here’s a rich and gooey recipe for German Chocolate Brownies — the perfect mashup of fudgy chocolate brownies and the classic coconut-pecan frosting that makes German chocolate cake so iconic. This is a crowd-pleasing dessert that’s surprisingly easy to make!
🍫 German Chocolate Brownies
🧾 Ingredients:
For the Brownie Layer:
-
1/2 cup (1 stick) unsalted butter
-
1 cup semi-sweet chocolate chips
-
3/4 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1/2 cup all-purpose flour
-
1/4 teaspoon salt
For the Coconut-Pecan Frosting:
-
1/2 cup evaporated milk
-
1/2 cup brown sugar, packed
-
1/4 cup unsalted butter
-
2 large egg yolks
-
1/2 teaspoon vanilla extract
-
3/4 cup sweetened shredded coconut
-
1/2 cup chopped pecans
👩🍳 Instructions:
1. Make the Brownies:
-
Preheat oven to 350°F (175°C).
Grease or line an 8×8-inch baking dish with parchment. -
In a saucepan or microwave-safe bowl, melt the butter and chocolate chips together until smooth. Let cool slightly.
-
Whisk in sugar, eggs, and vanilla.
-
Stir in flour and salt until just combined. Don’t overmix.
-
Pour into prepared pan and bake for 20–25 minutes, or until a toothpick comes out with moist crumbs.
-
Let cool completely before frosting.
2. Make the Coconut-Pecan Frosting:
-
In a medium saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks.
-
Cook, whisking constantly, until mixture thickens — about 8–10 minutes (it should coat the back of a spoon).
-
Remove from heat and stir in vanilla, coconut, and pecans.
-
Let cool slightly before spreading over the cooled brownies.
3. Finish and Serve:
-
Spread frosting evenly over brownies.
-
Chill for 30 minutes for cleaner slicing (optional).
-
Cut into squares and serve at room temperature.
✅ Tips:
-
Shortcut option: Use boxed brownie mix and just make the homemade frosting!
-
Storage: Keep covered at room temp for 1 day or refrigerate for up to 4–5 days.
-
Add a chocolate drizzle on top for extra indulgence.
Would you like a gluten-free version, or a layered bar style with a brownie-crust and baked frosting top?
Here’s a rich and gooey recipe for German Chocolate Brownies — the perfect mashup of fudgy chocolate brownies and the classic coconut-pecan frosting that makes German chocolate cake so iconic. This is a crowd-pleasing dessert that’s surprisingly easy to make!
🍫 German Chocolate Brownies
🧾 Ingredients:
For the Brownie Layer:
-
1/2 cup (1 stick) unsalted butter
-
1 cup semi-sweet chocolate chips
-
3/4 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1/2 cup all-purpose flour
-
1/4 teaspoon salt
For the Coconut-Pecan Frosting:
-
1/2 cup evaporated milk
-
1/2 cup brown sugar, packed
-
1/4 cup unsalted butter
-
2 large egg yolks
-
1/2 teaspoon vanilla extract
-
3/4 cup sweetened shredded coconut
-
1/2 cup chopped pecans
👩🍳 Instructions:
1. Make the Brownies:
-
Preheat oven to 350°F (175°C).
Grease or line an 8×8-inch baking dish with parchment. -
In a saucepan or microwave-safe bowl, melt the butter and chocolate chips together until smooth. Let cool slightly.
-
Whisk in sugar, eggs, and vanilla.
-
Stir in flour and salt until just combined. Don’t overmix.
-
Pour into prepared pan and bake for 20–25 minutes, or until a toothpick comes out with moist crumbs.
-
Let cool completely before frosting.
2. Make the Coconut-Pecan Frosting:
-
In a medium saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks.
-
Cook, whisking constantly, until mixture thickens — about 8–10 minutes (it should coat the back of a spoon).
-
Remove from heat and stir in vanilla, coconut, and pecans.
-
Let cool slightly before spreading over the cooled brownies.
3. Finish and Serve:
-
Spread frosting evenly over brownies.
-
Chill for 30 minutes for cleaner slicing (optional).
-
Cut into squares and serve at room temperature.
✅ Tips:
-
Shortcut option: Use boxed brownie mix and just make the homemade frosting!
-
Storage: Keep covered at room temp for 1 day or refrigerate for up to 4–5 days.
-
Add a chocolate drizzle on top for extra indulgence.
Would you like a gluten-free version, or a layered bar style with a brownie-crust and baked frosting top?