If you have a sweet tooth and love fudgy treats with a twist, the German Chocolate Cake Brownies Recipe is about to become your new go-to dessert. These brownies combine the rich, deep flavors of chocolate with the classic, luscious coconut-pecan frosting that makes German chocolate cakes so irresistible. Imagine a treat that has the chewy decadence of brownies topped with a gooey, nutty, and creamy layer that melts in your mouth—pure magic from the first bite to the last. Whether you’re making these for a casual get-together or just because you deserve a little indulgence, this recipe is reliable, straightforward, and guarantees smiles all around.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing the perfect texture and flavor in the German Chocolate Cake Brownies Recipe. The list might look simple, but each element plays a crucial role—from the fudgy base to that iconic coconut-pecan topping, every ingredient adds its own special touch.
- Unsalted butter, 1 cup (225 g), melted: Creates a dense, rich crumb and moist texture in the brownies.
- Granulated sugar, 1 cup (200 g): Adds sweetness and helps with the classic shiny brownie crust.
- Brown sugar, 1 cup (200 g): Brings a subtle caramel note and extra moistness; can be swapped for granulated sugar if preferred.
- Large eggs, 4: Provide structure and rich binding for a chewy finish.
- Vanilla extract, 1 tsp: Enhances the overall flavor with warm, sweet undertones.
- All-purpose flour, 1 cup (125 g): Gives body to the batter without making it too cakey.
- Unsweetened cocoa powder, 3/4 cup (75 g): Imparts a rich, deep chocolate flavor essential to the brownies.
- Baking powder, 1/2 tsp: Just enough lift to keep the brownies from being too dense.
- Evaporated milk, 3/4 cup (180 ml): Key for the creamy, caramel-like texture in the topping.
- Egg yolks, 3 large: Make the coconut-pecan topping beautifully thick and silky.
- Granulated sugar, 1/2 cup (100 g) for topping: Sweetens and balances the toasted nut and coconut flavors.
- Unsalted butter, 1/2 cup (115 g) for topping: Adds richness and smooth consistency to the frosting.
- Vanilla extract, 1 tsp for topping: A hint of warmth that perfectly rounds out the topping.
- Sweetened shredded coconut, 1 cup (75 g): Delivers that signature chew and tropical flair.
- Chopped pecans, 1 cup (100 g): Provides crunch and a toasty, nutty contrast.
How to Make German Chocolate Cake Brownies Recipe
Step 1: Prepare the Brownie Batter
Start by preheating your oven to 350°F (175°C) and greasing or lining a 9×13-inch baking pan. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is nice and smooth. This combination means your brownies will be wonderfully fudgy and sweet without being overly dense.
Step 2: Add the Dry Ingredients
Next, sift in the all-purpose flour, cocoa powder, and baking powder to the wet mixture. Gently mix everything until just combined—overmixing can make the brownies tough, and we want them soft and chewy. Your batter will be rich and chocolatey, signaling good things to come!
Step 3: Bake the Brownies
Pour the batter evenly into your prepared pan, spreading it gently to the edges. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Let the brownies cool completely—patience here is key to making sure the topping sits perfectly on top!
Step 4: Make the Classic Coconut-Pecan Topping
While the brownies are cooling, it’s time to create the luscious topping that makes this a German Chocolate Cake Brownies Recipe and not just any brownie. In a medium saucepan, combine the evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, whisking constantly to prevent scrambling, until the mixture thickens. This usually takes about 7 to 10 minutes and you’ll see it turn creamy and glossy.
Step 5: Stir in Topping Extras
Remove the saucepan from heat, stir in the vanilla extract, shredded coconut, and chopped pecans. This mix is everything—sweet, nutty, chewy, and rich all at once. Let it cool slightly before spreading over the brownies, so it holds together nicely.
Step 6: Assemble and Chill
Now comes the fun part: spreading that gorgeous coconut-pecan topping evenly over the cooled brownies. Pop the whole pan into the fridge for about 20 to 30 minutes to help the topping set and firm up. Once chilled, cut into squares, and your German Chocolate Cake Brownies Recipe is ready to thrill taste buds!
How to Serve German Chocolate Cake Brownies Recipe
Garnishes
For an extra touch of elegance, sprinkle some additional toasted pecans or shredded coconut over the brownies before serving. A light dusting of powdered sugar or a drizzle of melted chocolate can also add visual appeal and elevate the flavor experience, making your treat look as delightful as it tastes.
Side Dishes
These brownies pair beautifully with simple accompaniments like a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more grown-up option, a cup of strong coffee or a rich cup of hot cocoa is perfect to balance the sweetness and deepen the chocolate experience.
Creative Ways to Present
If you’re feeling adventurous, serve these brownies as part of a dessert platter alongside fresh berries and nuts for a well-rounded treat. Cutting them into bite-sized squares and arranging on a decorative platter can make them a hit at parties or potlucks. You can also layer them in parfait glasses with whipped cream and cherries for a fun twist on presentation.
Make Ahead and Storage
Storing Leftovers
Leftover German Chocolate Cake Brownies keep well stored in an airtight container at room temperature for up to three days. If your kitchen is warm, storing them in the fridge helps the topping maintain its texture but let them come to room temperature before serving for the best flavor.
Freezing
These brownies freeze beautifully. Wrap the whole pan tightly in plastic wrap and then aluminum foil, or cut into individual squares and freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. Frozen brownies can last up to 3 months—perfect to have on hand for spontaneous cravings!
Reheating
When you’re ready to enjoy frozen or refrigerated brownies, allow them to thaw at room temperature or warm them gently in the microwave for 15 to 20 seconds to refresh the gooey texture of the topping. Avoid overheating, which can dry out the brownies and toughen the topping.
FAQs
Can I use sweetened cocoa powder instead of unsweetened?
It’s best to stick to unsweetened cocoa powder for this recipe because it allows you to control the sweetness in the topping and the brownie base separately for perfect balance. Sweetened cocoa could make the brownies overly sweet.
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds work well as substitutes if you’re out of pecans or prefer a different nut flavor. Just make sure to chop them similarly to keep the texture consistent.
Is it possible to make these gluten-free?
Yes, you can use a gluten-free all-purpose flour blend that’s suitable for baking as a 1:1 substitute. The brownies might be slightly less chewy but will still taste delicious.
Can I prepare the topping ahead of time?
You can make the coconut-pecan topping a day in advance and store it in the fridge. Before spreading, warm it gently until it’s spreadable but not hot, so it layers nicely on the brownies.
Why do my brownies turn out cakey instead of fudgy?
Overmixing the batter or using too much flour can lead to cakey brownies. Be sure to mix just until combined and measure ingredients accurately to achieve that perfect fudgy texture prized in this German Chocolate Cake Brownies Recipe.
Final Thoughts
There is something truly comforting about a dessert that brings together the best of both worlds: a chocolate lover’s brownie and the timeless charm of German chocolate cake’s coconut-pecan frosting. This German Chocolate Cake Brownies Recipe is easy enough to make any day but special enough to impress family and friends. I hope you find as much joy baking and eating these as I do sharing them. So grab your ingredients and get ready to dive into some serious indulgence—you won’t regret it!
Print
German Chocolate Cake Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These German Chocolate Cake Brownies combine the rich, fudgy texture of classic brownies with a luscious coconut-pecan topping reminiscent of traditional German chocolate cake. Perfectly moist and indulgent, they make a delightful dessert or snack for any occasion.
Ingredients
Brownies
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar (or granulated sugar as substitute)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 tsp baking powder
Coconut-Pecan Topping
- 3/4 cup (180 ml) evaporated milk
- 3 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter
- 1 tsp vanilla extract
- 1 cup (75 g) sweetened shredded coconut
- 1 cup (100 g) chopped pecans
Instructions
- Prepare the Baking Pan and Oven. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the brownies after baking.
- Make the Brownie Batter. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients. Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder. Gently fold these dry ingredients into the wet mixture until just combined to avoid overmixing and tough brownies.
- Bake the Brownies. Pour the prepared batter evenly into the greased or lined pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and allow the brownies to cool completely in the pan.
- Prepare the Coconut-Pecan Topping. In a medium saucepan, combine evaporated milk, egg yolks, sugar, and unsalted butter. Cook over medium heat, whisking constantly to prevent curdling, until the mixture thickens and coats the back of a spoon, approximately 7 to 10 minutes.
- Finish the Topping. Remove the saucepan from heat. Stir in vanilla extract, shredded coconut, and chopped pecans until everything is well incorporated. Let the topping cool slightly to thicken further but not harden.
- Assemble the Brownies. Spread the coconut-pecan topping evenly over the cooled brownies in the pan. Place the brownies in the refrigerator and chill for 20 to 30 minutes to let the topping set and firm up for easier slicing.
- Serve and Enjoy. Once the topping is firm, cut the brownies into 16 squares and serve. Enjoy these rich, decadent German Chocolate Cake Brownies as a delicious treat!
Notes
- Ensure the brownies are completely cool before spreading the topping to prevent it from melting into the brownies.
- Use parchment paper for easier removal of brownies and cleaner edges.
- Whisk the topping constantly while cooking to avoid scrambling the egg yolks.
- For a nut-free version, omit the pecans and replace them with extra coconut or chopped chocolate.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
