German Chocolate Cake Brownies

Rich, fudgy brownies meet the classic coconut-pecan topping in these irresistible German Chocolate Cake Brownies. This recipe combines the decadent flavors of German chocolate cake with the simplicity of homemade brownies, creating a dessert that’s perfect for any occasion.

Why You’ll Love This Recipe

Combines two desserts in one: brownies and German chocolate cake.

Perfectly fudgy brownies paired with a nutty, sweet coconut-pecan topping.

Easy to make yet impressive enough for gatherings.

Uses simple ingredients found in most kitchens.

Versatile and adaptable with variations for every taste preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownies:

1 cup (225 g) unsalted butter, melted

1 cup (200 g) granulated sugar

4 large eggs

1 cup (200 g) brown sugar (or replace with granulated sugar if you prefer)

1 tsp vanilla extract

3/4 cup (75 g) unsweetened cocoa powder

1 cup (125 g) all-purpose flour

1/2 tsp baking powder

For the Coconut-Pecan Topping:

3/4 cup (180 ml) evaporated milk

3 large egg yolks

1/2 cup (100 g) granulated sugar

1 tsp vanilla extract

1/2 cup (115 g) unsalted butter

1 cup (75 g) sweetened shredded coconut

1 cup (100 g) chopped pecans

Directions

Make the Brownies:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

Sift in flour, cocoa powder, and baking powder. Stir until just combined.

Pour the batter into the prepared pan, smoothing it evenly.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely.

Make the Coconut-Pecan Topping:

In a medium saucepan, combine evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, whisking constantly, until thickened (about 7–10 minutes).

Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool to room temperature.

Assemble:

Spread the coconut-pecan topping evenly over the cooled brownies.

For a firmer topping, chill in the refrigerator for 20–30 minutes.

Serve:

Cut into squares and enjoy these chocolatey, nutty brownies!

Servings and Timing

Servings: Makes approximately 16 brownies, depending on size.

Prep Time: 20 minutes

Cook Time: 30 minutes

Cooling Time: 30 minutes

Variations

Dairy-Free Option: Use dairy-free butter and coconut milk instead of evaporated milk.

Nut-Free Version: Skip the pecans or replace them with extra shredded coconut.

Extra Chocolatey: Add chocolate chips or chunks to the brownie batter.

Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.

Caramel Drizzle: Add a caramel drizzle over the topping for extra indulgence.

Storage/Reheating

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

To freeze, wrap individual brownies tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.

Thaw frozen brownies in the refrigerator overnight before serving.

Related Recipes:

• German Chocolate Cheesecake
• German Chocolate Cake Cookies
• German Chocolate Cake

FAQs

What makes these brownies fudgy instead of cakey?

Using melted butter, a higher ratio of sugar to flour, and minimal mixing after adding the dry ingredients ensures a fudgy texture.

Can I make the topping ahead of time?

Yes, you can prepare the coconut-pecan topping up to 3 days in advance. Store it in the refrigerator and bring it to room temperature before spreading.

Can I use a box brownie mix?

Absolutely! If you’re short on time, use your favorite boxed brownie mix and focus on making the homemade coconut-pecan topping.

How do I know when the brownies are done?

Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs, not wet batter.

Can I substitute the pecans with another nut?

Yes, walnuts or almonds work well as substitutes for pecans in this recipe.

Conclusion

German Chocolate Cake Brownies are the perfect way to enjoy two classic desserts in one bite. The rich, fudgy brownies pair beautifully with the nutty, sweet coconut-pecan topping, making them ideal for parties, holidays, or a special treat. With simple ingredients and easy steps, you’ll want to make this recipe again and again. Try it today and savor the delicious fusion of flavors.

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