German Chocolate Brownies
Rich, fudgy chocolate brownies topped with a classic coconut pecan frosting inspired by German chocolate cake. These German Chocolate Brownies combine deep cocoa flavor with a buttery, caramel-like topping for an indulgent dessert.
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Servings: 16
Ingredients
For the Brownies
- ½ cup unsalted butter melted and warm
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- ⅔ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips
For the Coconut Pecan Topping
- ⅔ cup full-fat evaporated milk
- ⅔ cup packed brown sugar
- 2 large egg yolks
- 5 tablespoons unsalted butter cut into pieces
- A pinch of salt
- 1 teaspoon pure vanilla extract
- ⅔ cup finely chopped pecans
- 1⅔ cups sweetened shredded coconut roughly chopped if desired
- Flaky sea salt optional for finishing
Instructions
Prepare the Brownies
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or foil, allowing excess to hang over two sides. Lightly grease the lining.
- In a large mixing bowl, vigorously whisk the melted butter and granulated sugar for 1 minute until well combined.
- Add the eggs, water, and vanilla extract. Whisk for an additional 30 seconds until smooth.
- Sprinkle the cocoa powder, powdered sugar, flour, and salt evenly over the wet ingredients. Using a spatula or wooden spoon, stir until fully combined and glossy.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the surface evenly.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter. Avoid overbaking.
- Remove from the oven and allow the brownies to cool completely before adding the topping.
Prepare the Coconut Pecan Topping
- In a medium saucepan set over medium-low heat, combine the evaporated milk, brown sugar, egg yolks, butter, and salt.
- Cook while whisking constantly until the mixture reaches a gentle simmer and thickens slightly, about 3–4 minutes. Ensure the sugar is fully dissolved.
- Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
- Spoon the topping evenly over the cooled brownies and gently spread to the edges.
- Sprinkle with flaky sea salt if desired.
- Allow the topping to set before slicing. Refrigeration may be used to speed this process.
Notes
To make these German Chocolate Brownies gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure the cocoa powder, chocolate chips, and other packaged ingredients are labeled gluten free. No additional adjustments are required.