German Chocolate Brownies

Rich and decadent, these simple German Chocolate Brownies have a toasted coconut pecan frosting that will knock your socks off!

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I’m warning you now…be prepared to eat the whole pan of these German Chocolate Brownies. They are that good! Dress up your favorite box mix or homemade brownies with a decadent toasted pecan frosting that absolutely changes everything. So easy, you’ll want to make them all the time!

German Chocolate Brownies

German Chocolate Brownies became a family favorite during Covid, when I was going through all of my old cookbooks. I baked a lot during that time! Lemon Meltaways, No Bake Chocolate Peanut Butter Oat Bars, and Chocolate Chip Pumpkin Bread were all on repeat, plus more. I knew I hit gold when I discovered this recipe, and I never turned back! They quickly disappear every time I make them. And they’re not just a hit with my family–everyone who has them, loves them. My words are simply not good enough to explain how scrumptious this frosting is!

I always love brownies, but the thing that really pushes these over the edge is the toasted coconut frosting (German chocolate frosting). It’s ooey, gooey, chock full of toasted pecans and coconut, and the definite star of this recipe. The flavor is out of this world! They’re easy and simple enough to make anytime, and at the same time, fancy enough to serve for company or to take to a party! if you love German chocolate cake, this is a fudgier version that you have to try.  


German Chocolate Brownies Easy

Ingredients

The best part is that they’re so easy to make. I’m including the brownie recipe I usually use but you can actually use any brownie recipe you love. Or you can use a favorite brownie mix if you’re in a hurry, or already have one on hand. I’ve made them both ways, and with that delectable frosting on the top, they’ll be divine no matter what.

My favorite homemade brownies are the World’s Best Fudgiest Brownies and they are my go-to recipe. They’re fast and easy to make, and the brownie batter is delicious… you will want to lick the spoon clean. You’ll need the basics:

Flour, sugar, brown sugar, unsalted butter, eggs, cocoa powder, and chocolate chips.

The frosting recipe is enough to cover a 9×13 pan of brownies, so you can cut it in half if you’re doing a smaller 8×8 square baking pan. I like a lot of frosting, so even when I’m making a smaller pan (8×8), I’ll still do 3/4 of the recipe.

You can also use your favorite boxed brownies, and I usually use Ghirardelli brand. I think a fudgier brownie as opposed to a cake brownie works best with this frosting, but it really is a personal preference.

To make the frosting, you’ll need:

  • Chopped pecans
  • Egg yolks
  • Sugar
  • Butter
  • Heavy Cream
  • Salt
  • Vanilla
  • Sweetened Coconut Flakes
German Chocolate Brownies

Equipment

TIP: Consider using a metal pan instead of a glass pan when making brownies, for more even heat transfer, resulting in a more evenly baked result.

German Chocolate Brownies

How to make

Preheat oven to 325 degrees. Line a 9×13 baking dish with foil or parchment paper, letting the edges hang over the edges–then spray with cooking spray.

Spread the nuts on a rimmed cookie sheet, or in a pie plate. Toast in the oven until very lightly browned, about 5-8 minutes. Set aside to cool.

In a medium saucepan, whisk together the egg yolks, salt, and sugar over medium-low heat. Once they’re combined, whisk In the butter until melted, then gradually whisk In the heavy cream and vanilla.

Cook over low-medium heat, stirring constantly, until it starts boiling, begins to thicken, and gets to 180 degrees on a thermometer. (About 5-6 minutes for me.) Once It does, remove from heat and stir in the toasted pecans and coconut.

Spread the topping evenly over the cooled brownies. Cover with foil and chill for one to two hours…OR…cut them right away and eat them warm! (Which we do…we can never wait!) Cut into bars for serving. If you’re eating them warm, try serving them with vanilla ice cream. Trust me, it’s crazy good, and worth every single calorie!

FAQ

Can I use this frosting on store-bought brownies too?

Yes! While I prefer homemade or a boxed mix, this frosting will dress up any brownies, including from the store.

They’re pretty much a staple for not just our family, but when I need to take a dessert somewhere, or when I want to drop off a treat to a friend or neighbor. I also love them for the holidays, and they’re perfect for any treat plate for Christmas goodies plates you’re putting together.

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German Chocolate Brownies

German Chocolate Brownies

5 from 3 votes
Kierste Wade | Old Salt Farm
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Servings: 12
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Rich and decadent, these simple German Chocolate Brownies have a toasted coconut pecan frosting that will knock your socks off!

Ingredients
 

Instructions

  • Preheat oven to 325 degrees. Line a 9×13 baking dish with foil or parchment paper, letting the edges hang over the edges–then spray with cooking spray.
  • Spread the nuts on a rimmed cookie sheet, or in a pie plate. Toast in the oven until very lightly browned, about 5-8 minutes. Set aside to cool.
  • In a medium saucepan, whisk together the egg yolks, salt, and sugar over medium-low heat. Once they're combined, whisk In the butter until melted, then gradually whisk In the heavy cream and vanilla.
  • Cook over low-medium heat, stirring constantly, until it starts boiling, begins to thicken, and gets to 180 degrees on a thermometer. (About 5-6 minutes for me.) Once It does, remove from heat and stir in the toasted pecans and coconut.
  • Spread the topping evenly over the cooled brownies. Cover with foil and chill for one to two hours…OR…cut them right away and eat them warm! (Which we do…we can never wait!) Cut into bars for serving. If you're eating them warm, try serving them with vanilla ice cream. Trust me, it's crazy good, and worth every single calorie!

Notes

  • My favorite brownies recipe to use is HERE.
  • My favorite brownie mixes to use are Pillsbury and Ghirardelli.
  • The frosting recipe covers a 9×13 pan of brownies. If you’re making an 8×8 or 9×9, you can halve the recipe, or even do 3/4 of the recipe if you like extra frosting like I do!
Calories: 223kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 90mg | Sodium: 110mg | Potassium: 87mg | Fiber: 1g | Sugar: 22g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Course :Desserts
Cuisine :American, Brownies, Dessert
Keyword :Brownies, chocolate recipes, easy brownies, easy desserts
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*Originally posted 2020.

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