Rich and decadent, these simple German Chocolate Brownies have a toasted coconut pecan frosting that will knock your socks off!
I’m kicking myself. I’ve had this recipe sitting in my “to be tried” folder of my recipe binder for years. This week we had a family bake-off, and one of the rules was that we had to make a new recipe. As we were digging through recipes, I came across this one for German Chocolate Brownies, and I knew it was the one.
Since then, they’ve become a family favorite, and quickly disappear every time I make them. And they’re not just a hit with my family–everyone who has them, loves them!
German Chocolate Brownies
I always love brownies, but the thing that really pushes these over the edge is the toasted coconut frosting. It’s ooey, gooey, chock full of toasted pecans and coconut, and the definite star of this recipe. 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!
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 brownie recipe to use is HERE: https://cafedelites.com/worlds-best-fudgiest-brownies/
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 pan. Or even down by a fourth, if you like a lot of frosting like I do!
German Chocolate Brownies
- 9×13 pan of brownies, cooled
- 1 1/2 cup pecans, chopped
- 4 large egg yolks
- 1 cup sugar
- 1/4 teaspoon salt
- 8 tablespoons (1/2 cup) butter, softened
- 1 cup heavy cream
- 1 teaspoon vanilla
- 2 cups flaked, sweetened coconut
- 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 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't wait!) Cut into bars for serving.