German Chocolate Brownies . . . the homemade frosting on these fudgy brownies makes them extra decadent and delicious.
Between February 9th and 15th, we celebrate two birthdays and Valentine’s Day. That’s a lot of treats. It is a really happy week for my boys! My oldest son turned 15 (what the heck, how did he get so old?) and he requested German Chocolate Brownies. Yep, brownies, not cake.
We aren’t huge cake fans around here. Brownies are so much more moist and yummy. Everyone knows that the coconut pecan frosting is the best part of German Cake. If you like German Chocolate Cake, you should love these brownies!
If you’ve never tried the homemade German chocolate frosting, you really should. It takes a bit of time, but it is sooo worth it. That stuff in the can is just plain nasty in my opinion. Not even in the same class as the real thing.
It’s really not hard to make the frosting, you just stir a few ingredients together in a saucepan till they thicken, then stir in the coconuts and pecans. Delish!
Love brownies? Here are a few more incredible brownie recipes:
Cherry Cheesecake Brownies
Caramel Brownies
German Chocolate Brownies
German Chocolate Brownies
Fudgy brownies with a homemade coconut pecan frosting.
Ingredients
Brownies
- 1 1/2 cups sugar
- 1 1/2 cups all purpose flour
- 1/3 cup cocoa (heaping)
- 3/4 tsp salt
- 3 eggs
- 3/4 cup oil
- 1/3 cup milk
- 1 tsp vanilla
German Chocolate Frosting
- 1 cup evaporated milk
- 3 egg yolks
- 1 cup sugar or brown sugar
- 1/2 cup butter or margarine
- 1 tsp vanilla
- 1 1/2 cups sweetened flaked coconut
- 1 cup chopped pecans
Instructions
Brownies:
- Combine all ingredients in a mixing bowl in the order listed.
- Whisk till smooth and pour into a greased 9x13" pan. Bake at 350° for about 22-25 minutes.
- Cool. Cover with coconut pecan frosting.
Frosting:
- Combine milk, egg yolks, and sugar in a heavy saucepan. Whisk till thoroughly blended. Add butter.
- Cook and stir over medium heat till thick; about 12 minutes.
- Add vanilla, coconut, and nuts. Cool till thick enough to spread.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 298Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 60mgSodium: 141mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 4g
See all my BROWNIE RECIPES.
What can I use for evaporated milk?
You can try using heavy or light cream. Either should work.
Do you use self rising or all purpose flour?
all purpose flour
Amazing!!
So glad you loved them Chrissi! Thanks for stopping by. 🙂
I think they mean the recipe card is hard to read because the brownies and frosting are all in the same list. It would be easy to add incorrect ingredients ????
Apparently there was some kind of glitch when I switched to my new recipe card format. It didn’t show up on my end before. Thanks for bringing it to my attention, I was able to fix it!
I tried this recipe for a labor day party with my family and close friends and it turned out amazingly. The brownies were delicious and perfectly moist, and the frosting was an perfect addition, will definitely redo this recipe again!
They’re a favorite at our house, so I’m glad they were a hit at your party! Thanks so much for stopping by and leaving a comment, I really do appreciate hearing from my readers. 🙂
Not the best recipe. You need to separate the brownie and the topping so the two don’t get combined! Will try this though! Looks yummy
I’m not sure what you mean. The brownie and the topping are separate. But I guess you could just serve the brownies with the frosting on the side if that’s the way you roll. 🙂