German Chocolate Brownies – easy from scratch fudgy brownies with a luscious coconut pecan frosting are a simple but indulgent dessert!
If you’re really in a hurry, you can use a boxed brownie mix, it’s the frosting that takes them over the top. Fans of German chocolate cake will fall for these brownies in an instant!
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 kids!
My oldest son and my husband often request these german chocolate brownies for their birthdays. Yep, brownies, not cake.
We aren’t huge cake fans around here. Brownies are so much more moist, fudgy, and yummy! And everyone knows that the coconut pecan frosting is the best part of German chocolate cake. It’s the star of these brownies as well.
HOMEMADE GERMAN CHOCOLATE FROSTING FOR THE WIN!
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 sickeningly sweet, and just plain nasty in my opinion. Not even in the same class as the real thing made with butter and egg yolks.
HOW TO MAKE GERMAN CHOCOLATE BROWNIES
- BROWNIE BASE – You can either use my simple homemade brownie recipe, or use a brownie mix. Just make sure you use a mix that will fit a 9×13″ cake pan.
- COOL – Before you frost the brownies, you want to let them cool to room temperature.
- FROSTING – Whisk together evaporated milk, egg yolks, and sugar in a heavy saucepan. Add the butter. Cook and stir over medium heat for about 12 minutes, or until thick. Stir in vanilla, coconut, and pecans.
- FROST BROWNIES – Spread the cooled frosting over the brownies. Keep in mind that it will thicken as it cools.
You are definitely going to want to lick that spoon – trust me!
Storing leftover brownies:
These brownies will last for up to a week at room temperature if covered tightly or placed in an airtight container.
If you want to freeze the brownies, I recommend either freezing the brownies and frosting separately, or wrapping the brownies individually in plastic wrap, freezing them, then placing them in ziplock bags or freezer safe containers.
When ready to serve, let them thaw at room temperature, then unwrap and eat them.
- As mentioned above, you can use a brownie mix instead of making the brownie base from scratch.
- Pecans are typically used in german chocolate frosting, but you can use walnuts if you prefer.
- You can use heavy cream in place of the evaporated milk.
- For extra decadent brownies, stir a cup or two of chocolate chips into the brownie batter.
- Feeling fancy? Drizzle melted chocolate over the top of the frosted brownies.
Love brownies? Here are a few more incredible brownie recipes:
More tasty German Chocolate Desserts:
German Chocolate Brownie Recipe
- 1 1/2 cups sugar
- 1 1/2 cups all purpose flour
- 1/3 cup cocoa (heaping)
- 3/4 tsp salt
- 3 large eggs
- 3/4 cup vegetable 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
- 1 tsp vanilla extract
- 1 1/2 cups sweetened flaked coconut
- 1 cup chopped pecans, toasted
- 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 30 minutes or until a toothpick comes out clean or with moist crumbs .
- Cool to room temperature. Cover with coconut pecan frosting.
- Combine milk, egg yolks, and sugar in a heavy saucepan. Whisk till thoroughly blended. Add the butter.
- Cook and stir over medium heat till thick; about 12 minutes. Let cool for 5-10 minutes.
- Stir in the vanilla, coconut, and nuts. Cool until thick enough to spread.
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Amount Per Serving: Calories: 296Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 60mgSodium: 141mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 4g
Fudgy brownies topped with a generous layer of homemade coconut pecan frosting make for the best german chocolate brownies ever!