HomeDessertGerman Chocolate Brownies Recipe

German Chocolate Brownies Recipe

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German Chocolate Brownies Recipe

German Chocolate Brownies are a delightful fusion of rich, fudgy brownies and the classic German chocolate cake topping. This decadent treat combines the best of both worlds, offering a luscious dessert that’s perfect for any occasion. In this article, we’ll guide you through the process of making these irresistible brownies from scratch.

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1. Introduction to German Chocolate Brownies

German Chocolate Brownies take the traditional brownie to the next level by adding a rich, coconut-pecan topping reminiscent of German chocolate cake. This combination creates a dessert that’s both indulgent and unique, making it a standout choice for any gathering or special occasion.

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2. Ingredients Needed

To make German Chocolate Brownies, you’ll need the following ingredients:

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Brownie Base Ingredients

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

German Chocolate Topping Ingredients

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

3. Preparing the Ingredients

Measuring and Preparing Brownie Ingredients

Begin by measuring out all the ingredients for the brownie base. Make sure the butter is softened to room temperature for easier mixing.

Preparing the German Chocolate Topping

Measure out the evaporated milk, sugar, egg yolks, and butter for the topping. Have the shredded coconut and chopped pecans ready for use after the caramel mixture is prepared.

4. Making the Brownie Base

Mixing Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. This ensures even distribution of the dry ingredients in the batter.

Mixing Wet Ingredients

In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Combining Dry and Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the brownies tough.

Baking the Brownie Base

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan.

5. Making the German Chocolate Topping

Toasting Pecans and Coconut

While the brownies are baking, toast the pecans and shredded coconut in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant. Set aside to cool.

Preparing the Caramel Mixture

In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color, about 10-12 minutes. Remove from heat and stir in the vanilla extract.

Combining All Topping Ingredients

Add the toasted pecans and coconut to the caramel mixture, stirring to combine. Allow the topping to cool slightly before spreading it over the cooled brownie base.

6. Assembling the German Chocolate Brownies

Spreading the Topping on the Brownie Base

Once the brownies are completely cooled, evenly spread the German chocolate topping over the top. Use a spatula to ensure an even layer, covering the entire surface of the brownies.

Allowing to Set

Let the assembled brownies set at room temperature for at least 30 minutes to allow the topping to firm up before cutting.

7. Serving Suggestions

Cutting and Serving Tips

For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Cut the brownies into squares or rectangles, depending on your preference.

Pairing with Ice Cream or Coffee

German Chocolate Brownies are delicious on their own, but they pair exceptionally well with a scoop of vanilla ice cream or a hot cup of coffee, enhancing the dessert experience.

8. Variations and Customizations

Adding Extra Chocolate

For an extra chocolatey kick, add chocolate chips to the brownie batter or drizzle melted chocolate over the topping.

Making it Gluten-Free or Vegan

To make gluten-free brownies, substitute the all-purpose flour with a gluten-free flour blend. For a vegan version, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and vegan butter and ensure your chocolate is dairy-free.

9. Tips for Success

Ensuring the Brownie Base is Fully Cooked

Make sure to bake the brownies until a toothpick inserted into the center comes out clean. This ensures that the brownies are fully cooked and have the right texture.

Getting the Right Consistency for the Topping

The caramel mixture should be thick enough to coat the back of a spoon but not too thick that it hardens immediately. Cooking it over medium heat and stirring constantly helps achieve the right consistency.

Storing Leftovers Properly

Store any leftover brownies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to three months.

10. Health Benefits of Ingredients Used

While German Chocolate Brownies are a decadent treat, they contain several ingredients with health benefits. Pecans are rich in healthy fats and antioxidants, while dark chocolate contains flavonoids that can improve heart health. Coconut also provides dietary fiber and beneficial fats.

11. Conclusion

In conclusion, German Chocolate Brownies are a rich and indulgent dessert that combines the best of both brownies and German chocolate cake. With their fudgy base and caramel coconut-pecan topping, these brownies are sure to be a hit at any gathering. Follow this detailed recipe to create a delicious treat that’s perfect for any occasion.

Source: celebratingsweets.com

Yield: 16

German Chocolate Brownies Recipe

German Chocolate Brownies Recipe

German Chocolate Brownies are a delightful fusion of rich, fudgy brownies and the classic German chocolate cake topping. This decadent treat combines the best of both worlds, offering a luscious dessert that’s perfect for any occasion. In this article, we’ll guide you through the process of making these irresistible brownies from scratch.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • Brownies:
  • ½ cup unsalted butter, melted and still warm
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • ⅔ cup unsweetened cocoa powder
  • ½ cup powdered sugar
  • ¾ cup all purpose flour
  • ¼ teaspoon salt
  • ½ cup chocolate chips
  • Topping:
  • ⅔ cup evaporated milk, full fat
  • ⅔ cup brown sugar, packed
  • 2 large egg yolks
  • 5 tablespoons unsalted butter, cut into pieces
  • a couple pinches of salt
  • 1 teaspoon pure vanilla extract
  • ⅔ cup finely chopped pecans
  • 1⅔ cups sweetened shredded coconut, I like to roughly chop it
  • flaky sea salt, optional, for topping



  • Preheat oven to 350°F. Line a 9×9 square pan with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Lightly grease the foil/parchment.
  • Whisk the melted butter and sugar vigorously for one minute. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
  • Sprinkle cocoa powder, powdered sugar, flour, and salt over the wet ingredients. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined. Stir in chocolate chips.
  • Pour the batter into the prepared pan and smooth the top. Bake for 18-20, until a toothpick inserted into the center comes out without raw batter on it, moist fudgy crumbs are OK. Be careful not to over bake. Remove from the oven and place on a cooling rack. Once the brownies have cooled, proceed with the topping.


  • In a medium saucepan over medium-low heat, combine evaporated milk, brown sugar, egg yolks, butter, and salt. Slowly bring to a gentle simmer, whisking constantly (make sure you're getting all around the pan). Once simmering, simmer for about 3-4 minutes, whisking frequently, until the sugar has dissolved and the mixture has thickened a bit. Remove from the heat and stir in vanilla, pecans, and coconut.
  • Spoon onto the brownies and carefully spread the topping into an even layer. Top with flaky sea salt, if desired. Allow the topping to firm up a bit before cutting. You can speed this along by placing the brownies in the refrigerator. I like these served at room temperature.
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