Description

These German Chocolate Brownies are a delightful fusion of classic fudgy brownies and the iconic coconut-pecan topping from German chocolate cake. The result is a rich, indulgent dessert that’s perfect for any occasion. The deep chocolate flavor of the brownie base pairs perfectly with the sweet, nutty topping, creating a treat that’s both familiar and uniquely decadent. Whether you’re serving them at a family gathering, a potluck, or as an after-dinner dessert, these brownies are sure to impress and satisfy any sweet tooth.

Ingredients

Scale

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

Instructions

Brownies:

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.

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.

Notes

Ingredient Quality: For the best flavor and texture, use high-quality unsweetened cocoa powder, real vanilla extract, and fresh pecans. These ingredients make a noticeable difference in the final product.
Topping Consistency: When cooking the topping, be sure to simmer it slowly and whisk constantly to achieve the right thickness. If the topping is too thin, cook it a little longer until it thickens up.
Dietary Adjustments: This recipe can easily be adapted for gluten-free or vegan diets by substituting key ingredients like flour, butter, and eggs with appropriate alternatives.
Storage: These brownies can be stored at room temperature for a couple of days, refrigerated for up to a week, or frozen for up to three months. For best results, store in an airtight container and separate layers with parchment paper.