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 literally 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. I grew up asking for German chocolate cake for everything birthday. My mom would make it for me in the morning, and we’d have it for breakfast before school. It made my day! I couldn’t wait to try these, and they absolutely did not disappoint. (And in case you were wondering…our team won the bakeoff!)
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. 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. (They do have nuts in them, so it’s a good idea to check first for allergies if you’re taking them to someone.) I also love them for the holidays, and they’re perfect for any treat plate for Christmas goodies plates you’re putting together.
German Chocolate Brownies
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.
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 are fudgy brownies for this recipe, and the brownie recipe I use is HERE: https://cafedelites.com/worlds-best-fudgiest-brownies/ It’s my go-to, and I make them all the time. 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– a large bowl, 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. Or even down by a fourth, if you like a lot of frosting like I do!
German Chocolate Brownies
- 9×13 pan of brownies
- 1 1/2 cups pecans, chopped
- 4 large egg yolks
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups sweetened coconut flakes
- 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!
- 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!