If you adore the rich, indulgent flavors of classic desserts but want something a little different, this German Chocolate Cake Brownies Recipe is an absolute must-try. These brownies perfectly blend the fudgy, chocolaty base with that iconic coconut-pecan topping you expect from a German chocolate cake, all baked into a handheld treat that’s pure magic. Each bite offers a luscious combination of textures and flavors that will have you reaching for seconds before you even finish the first.
Ingredients You’ll Need
These ingredients are straightforward but essential to achieve the perfect balance of moist brownies and creamy, nutty topping. Each component plays a key role, from the rich butter and sugars that give us that fudgy base to the coconut and pecans that make the topping unmistakably delicious.
- Unsalted butter, melted (1 cup / 225 g): Provides a rich, creamy texture and deep buttery flavor that makes the brownies irresistible.
- Granulated sugar (1 cup / 200 g): Helps sweeten the brownie base and contributes to a tender crumb.
- Brown sugar (1 cup / 200 g): Adds moisture and subtle caramel notes, but you can replace it with granulated sugar if you prefer a simpler sweetness.
- Large eggs (4): Bind everything together while lending structure and richness.
- Vanilla extract (1 tsp): Enhances the flavors and adds warmth without overpowering the chocolate.
- All-purpose flour (1 cup / 125 g): The perfect amount to keep these brownies dense yet tender.
- Unsweetened cocoa powder (3/4 cup / 75 g): Gives the deep chocolate flavor that’s essential to the base.
- Baking powder (1/2 tsp): Just a touch to ensure the brownies rise slightly without losing their fudgy texture.
- Evaporated milk (3/4 cup / 180 ml): Creates the signature creamy caramel-like topping consistency.
- Large egg yolks (3): Enrich the topping with a silky texture and golden hue.
- Granulated sugar (1/2 cup / 100 g): Sweetens the topping and helps it thicken beautifully.
- Unsalted butter (1/2 cup / 115 g): Adds luscious richness to the coconut-pecan topping.
- Vanilla extract (1 tsp): Lends aromatic depth to the topping.
- Sweetened shredded coconut (1 cup / 75 g): Provides chewiness and that unmistakable tropical flavor.
- Chopped pecans (1 cup / 100 g): Adds crunch and a slightly nutty contrast that completes this classic combination.
How to Make German Chocolate Cake Brownies Recipe
Step 1: Prepare the Brownie Batter
Begin by preheating your oven to 350°F (175°C) and greasing or lining a 9×13-inch pan with parchment paper. In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and glossy. This creates a luscious, velvety base that guarantees moist and fudgy brownies every time. Next, sift the flour, unsweetened cocoa powder, and baking powder into the wet ingredients, folding gently just until combined—remember, you don’t want to overmix and lose that tender crumb!
Step 2: Bake the Brownies
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Slide it into your preheated oven and let the brownies bake for 25 to 30 minutes. You want them to be set but still a little soft in the center, so they’re perfectly fudgy. Once done, remove from the oven and allow the brownies to cool completely in the pan. Trust me, this patience pays off when you go to add the topping later!
Step 3: Make the Coconut-Pecan Topping
While your brownies cool, it’s time to prepare the iconic coconut-pecan topping. In a medium saucepan over medium heat, combine the evaporated milk, egg yolks, granulated sugar, and unsalted butter. Whisk constantly to ensure a smooth texture and prevent any lumps or cooking unevenness. As the mixture cooks and thickens over 7 to 10 minutes, your kitchen will start to fill with the rich, caramel-like aroma you associate with a German chocolate cake. Once thickened, remove the saucepan from heat and quickly stir in the vanilla extract, shredded coconut, and chopped pecans. This frosting is luscious, sticky, and just the right balance of sweet and nutty.
Step 4: Assemble and Chill
With your brownies cooled completely, spread the warm coconut-pecan topping evenly across the surface. This step is where the magic truly happens, transforming simple brownies into a delightful hybrid of cake and brownie. Pop your creation into the refrigerator for 20 to 30 minutes to let the topping set and firm up slightly, making it easier to slice and serve without losing that beautiful topping layer.
Step 5: Serve and Enjoy
Cut into generous squares once chilled and get ready for a treat that brings the best of two dessert worlds together. These German Chocolate Cake Brownies Recipe results will amaze you with every bite: rich chocolate, gooey coconut, crunchy pecans – pure heaven!
How to Serve German Chocolate Cake Brownies Recipe
Garnishes
To elevate your serving presentation, consider adding a sprinkle of toasted shredded coconut or extra chopped pecans on top just before serving. A light dusting of cocoa powder or a drizzle of melted chocolate can also add an elegant touch that’s sure to impress guests or family.
Side Dishes
Pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the richness. For a refreshing contrast, a side of fresh berries or a cup of hot coffee or cold milk complements these brownies perfectly, creating a well-rounded dessert experience.
Creative Ways to Present
Try cutting these brownies into bite-sized pieces and serving them as part of a dessert platter, or layer them in a clear glass trifle dish with alternating layers of whipped cream and chopped pecans for a show-stopping centerpiece. Wrapping individual brownies in parchment paper and tying them with a ribbon makes for a charming gift or party favor.
Make Ahead and Storage
Storing Leftovers
Store any leftover brownies in an airtight container at room temperature for up to 3 days. Keeping them sealed helps preserve the fudgy texture and prevents the coconut-pecan topping from drying out.
Freezing
You can freeze these brownies for longer storage by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain freshness.
Reheating
If you want to enjoy these brownies warm, reheat gently in the microwave for 10 to 15 seconds per piece or in a low oven (around 300°F / 150°C) for 5 to 7 minutes. The topping will soften deliciously, making for a cozy, comforting treat.
FAQs
Can I use sweetened cocoa powder instead of unsweetened?
While sweetened cocoa powder can be used in a pinch, it’s best to stick with unsweetened for this German Chocolate Cake Brownies Recipe so you can control the overall sweetness and achieve that rich, deep chocolate flavor.
Is it necessary to use evaporated milk in the topping?
Evaporated milk is key to achieving the topping’s signature creamy texture and caramelized taste, so it’s highly recommended for the best results.
Can I substitute pecans with another nut?
Absolutely! Walnuts or almonds would be good alternatives if you prefer or if pecans aren’t available, though pecans give the most authentic flavor and crunch for this recipe.
How do I know when the topping is thick enough?
The topping should be thick enough to coat the back of a spoon and not run off easily. When stirred, it will look glossy and hold soft peaks, which usually takes 7 to 10 minutes of constant whisking on medium heat.
Can I make these brownies gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend in equal amounts. Just be sure the blend includes xanthan gum or another binding agent to keep the texture just right.
Final Thoughts
This German Chocolate Cake Brownies Recipe is one of those magical desserts that brings joy with every bite. It’s perfect for when you want a familiar, nostalgic flavor with a surprise twist that elevates your baking game. Whether for a family gathering, special occasion, or a cozy weekend treat, I wholeheartedly encourage you to try this recipe and share the deliciousness with those you love.
Print
German Chocolate Cake Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich German Chocolate Cake Brownies that combine the fudgy texture of classic brownies with a luscious coconut-pecan topping inspired by traditional German chocolate cake. This decadent dessert boasts a moist chocolate base topped with a creamy, nutty, and coconut-studded layer, perfect for any chocolate lover’s cravings.
Ingredients
Brownie Base
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar (or replace with granulated sugar if you prefer)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 tsp baking powder
Coconut-Pecan Topping
- 3/4 cup (180 ml) evaporated milk
- 3 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter
- 1 tsp vanilla extract
- 1 cup (75 g) sweetened shredded coconut
- 1 cup (100 g) chopped pecans
Instructions
- Make the Brownies: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and homogenous, ensuring the sugars are well dissolved.
- Add Dry Ingredients: Sift the all-purpose flour, unsweetened cocoa powder, and baking powder into the wet ingredients. Gently fold the mixture until just combined to avoid overmixing, which can toughen the brownies.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick — it should come out with a few moist crumbs but not wet batter. Allow the brownies to cool completely in the pan.
- Prepare the Coconut-Pecan Topping: While the brownies cool, combine evaporated milk, egg yolks, sugar, and unsalted butter in a medium saucepan. Cook over medium heat, whisking constantly for 7 to 10 minutes until the mixture thickens sufficiently to coat the back of a spoon.
- Finish the Topping: Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Mix until fully incorporated, then allow the topping to cool slightly.
- Assemble the Brownies: Evenly spread the cooled coconut-pecan topping over the completely cooled brownies. Place the pan in the refrigerator for 20 to 30 minutes to allow the topping to firm up.
- Serve: Once chilled, cut the brownies into 16 squares and serve. Enjoy the perfect combination of fudgy chocolate and a rich, nutty topping.
Notes
- Ensure the brownies are completely cooled before adding the topping to prevent it from melting.
- For a nut-free version, omit the pecans and add extra shredded coconut or chopped chocolate if desired.
- Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.
- Bring brownies to room temperature before serving for the best flavor and texture.
