These German Chocolate Brownies take the classic chocolate and coconut-pecan combination and turn it into a rich, decadent dessert that’s easy to make. With fudgy brownie layers and a luscious coconut-pecan topping, this treat is perfect for any chocolate lover.
Why You’ll Love This Recipe
The brownies are rich, fudgy, and intensely chocolatey.
The topping combines sweetened condensed milk, pecans, and shredded coconut for a luxurious, caramel-like flavor.
It’s a show-stopping dessert that’s surprisingly simple to make.
You can customize the recipe with different nuts or even chocolate chips.
Perfect for potlucks, holidays, or when you want a special treat at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownies:
1/2 cup (115 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Topping:
1/2 cup (120 ml) sweetened condensed milk
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 cup (55 g) unsalted butter, melted
1/2 cup (50 g) chopped pecans
1/2 cup (45 g) unsweetened shredded coconut
Directions
Prepare the Oven:
Preheat the oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish or line it with parchment paper for easy removal.
Make the Brownie Batter:
In a medium bowl, I whisk together the melted butter and sugar until smooth. Then, I add the eggs and vanilla extract, beating until the mixture becomes creamy.
Next, I sift in the cocoa powder, flour, salt, and baking powder, mixing until just combined. The batter goes into the prepared baking dish, spread evenly, and bakes for 20-25 minutes, until the center is set, and a toothpick comes out with a few moist crumbs. Let the brownies cool completely in the pan.
Prepare the Topping:
In a small saucepan, I whisk together the condensed milk, egg yolk, and melted butter over medium heat. Stirring constantly, I cook it until the mixture thickens, about 5-7 minutes. Then, I remove it from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
Assemble the Brownies:
Once the brownies are cool, I spread the topping evenly over them. For an extra touch, I sometimes place the pan under the broiler for 1-2 minutes to lightly toast the coconut topping, but I watch carefully to avoid burning.
Serve and Enjoy:
I let the brownies set for about 15 minutes before slicing them into squares. They’re rich, nutty, and perfect for chocolate lovers!
Servings and Timing
Servings: 12 brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
Nut-Free Option: Replace pecans with extra shredded coconut or leave them out entirely.
Extra Chocolatey: Add 1/4 cup of chocolate chips to the brownie batter for an extra dose of chocolate.
Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
Toasted Coconut: For added flavor, I like to toast the shredded coconut before mixing it into the topping.
Dairy-Free: Use a dairy-free butter substitute and condensed coconut milk for a vegan-friendly version.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I refrigerate them for up to a week. They can also be frozen for up to 2 months; I wrap them individually in plastic wrap before freezing. To reheat, I let them thaw at room temperature and warm them in the microwave for 10-15 seconds.
Related Recipes:
FAQs
What makes German chocolate brownies different?
German chocolate brownies feature a coconut-pecan topping made with sweetened condensed milk, giving them a caramel-like flavor that’s unique to this style of dessert.
Can I use boxed brownie mix instead?
Yes, you can use a boxed brownie mix for convenience. Just prepare it according to the package instructions and add the homemade topping.
How do I know when the brownies are done baking?
I check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), they’re ready.
Can I use walnuts instead of pecans?
Absolutely! Walnuts work just as well and add a slightly different nutty flavor.
Do these brownies need to be refrigerated?
No, they can be stored at room temperature for a few days, but refrigeration will help them stay fresh longer, especially in warm climates.
Conclusion
German Chocolate Brownies are a decadent treat that combines the best of fudgy brownies with a sweet and nutty coconut-pecan topping. Whether you’re making them for a special occasion or indulging in a personal treat, these brownies are sure to impress. I hope you enjoy every bite.
📖 Recipe:
Print
German Chocolate Brownies
- Total Time: 40 minutes
- Yield: 12 brownies
- Diet: Vegetarian
Description
Rich and fudgy German Chocolate Brownies topped with a luscious coconut-pecan topping. This decadent dessert combines the classic flavors of chocolate, coconut, and pecans into a treat that’s perfect for any occasion. Easy to make and sure to impress, these brownies are a chocolate lover’s dream!
Ingredients
For the Brownies:
1/2 cup (115 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Topping:
1/2 cup (120 ml) sweetened condensed milk
1 large egg yolk
1/4 cup (55 g) unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 cup (50 g) chopped pecans
1/2 cup (45 g) unsweetened shredded coconut
Instructions
- Prepare the Oven:
Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper. - Make the Brownie Batter:
- In a medium bowl, whisk melted butter and sugar until smooth.
- Add eggs and vanilla, mixing until creamy.
- Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
- Spread the batter evenly in the prepared baking dish.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
- Prepare the Topping:
- In a small saucepan, whisk together condensed milk, egg yolk, and melted butter over medium heat. Cook, stirring constantly, until thickened (5-7 minutes).
- Remove from heat and stir in vanilla, pecans, and shredded coconut.
- Assemble the Brownies:
- Spread the coconut-pecan topping evenly over the cooled brownies.
- Optional: Broil for 1-2 minutes to lightly toast the topping, watching closely to avoid burning.
- Serve and Enjoy:
Allow the topping to set for 15 minutes before slicing into squares. Serve and enjoy!
Notes
For a nut-free version, omit the pecans or substitute with additional shredded coconut.
Add chocolate chips to the brownie batter for extra richness.
For a gluten-free option, use a 1:1 gluten-free flour blend.
Toasting the coconut before adding it to the topping enhances its flavor.
Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 brownies
