German Chocolate Brownies

My German Chocolate Brownies are two layers of thick, fudgy brownie stacked with coconut pecan topping and drizzled with chocolate ganache. They look impressive but are completely manageable, even on a busy week.

 

My Fudgy German Chocolate Brownies

I came up with these when I wanted all the flavors of a German chocolate cake without the work of a layer cake. Same coconut pecan filling, same rich chocolate, but in brownie form and done in about an hour.

The coconut pecan topping sounds fancy, but it’s just a simple stovetop custard you stir together while the brownies bake. You make everything in stages and the whole thing comes together beautifully. Nobody ever believes how straightforward it is until they try it themselves.

Why My German Chocolate Brownies are the Best

• Two full layers of brownie – you bake the batter in two 8×8 pans and stack them, so every slice has serious height and the perfect fudgy-to-topping ratio.
• Homemade coconut pecan filling – the same custard-style topping you’d find on a classic German chocolate cake, made with brown sugar, egg yolks, evaporated milk, shredded coconut, and chopped pecans. It’s rich, nutty, and nothing like canned frosting.
• Chocolate ganache drizzle – a simple two-ingredient ganache ties the whole thing together and makes these look like they came from a bakery.

Ingredients to Make the Best German Chocolate Brownies

For the brownies:

• Unsalted butter – 1 cup, melted. Melted butter gives brownies that dense, fudgy texture instead of a cakey one.
• Sugar – 2 cups. This amount keeps the brownies sweet and helps create that slightly crinkled top.
• Eggs – 4 large. They give the brownies structure. Use room temperature eggs if you can.
• Pure vanilla extract – 1 teaspoon. Always use pure, not imitation, for the best flavor.
• Semi-sweet chocolate chips – 1 1/2 cups. Folded in at the end for pockets of melty chocolate throughout.
• All-purpose flour – 1 3/4 cups. Measured correctly (spooned and leveled, not scooped) so the brownies don’t turn out dense or dry.
• Cocoa powder – 1/2 cup. Use unsweetened cocoa powder for deep chocolate flavor.
• Kosher salt – 1 teaspoon. Don’t skip it. Salt makes the chocolate flavor pop.

For the coconut pecan topping:

• Evaporated milk – 1/2 cup. This is the base of the custard and gives the filling its creamy, thick texture. Don’t swap for regular milk or it won’t set properly.
• Egg yolks – 2 large. They thicken the custard as it cooks. Make sure they’re fully whisked in before you start heating.
• Light brown sugar – 1/2 cup packed. Adds a deeper, caramel-like sweetness that white sugar just won’t give you here.
• Unsalted butter – 1/4 cup. Keeps the filling rich and smooth.
• Vanilla extract – 1/2 teaspoon. Rounds out the sweetness in the topping.
• Sweetened shredded coconut – 1 cup. Use sweetened, not unsweetened, for the right texture and flavor.
• Chopped pecans – 3/4 cup. Toasted pecans work especially well if you have an extra few minutes.

For the chocolate ganache:

• Chocolate chips – 1/2 cup. Semi-sweet works best here for a ganache that’s rich but not too bitter.
• Heavy whipping cream – 1/4 cup. Bring it just to a simmer before pouring over the chips. Don’t boil it.

Substitutions or Variations

• You can make these brownies in a single layer if you want to make a smaller serving size.
• Save time by starting with your favorite boxed mix as the brownie base, or you can even use store-bought brownies.
• You can omit the nuts, or try a different variety like cashews or macadamia nuts.

Instructions to Make My Easy German Chocolate Brownies

Make the Brownies

1. Heat oven to 350° F. Prepare two 8×8 baking pans by greasing and lining them with parchment paper.
2. Whisk together the flour, cocoa powder, and salt in a mixing bowl.

3. In a separate mixing bowl, combine the melted butter and sugar using a hand mixer. Slowly mix in eggs and vanilla until combined. 
4. Slowly add dry ingredients to the egg and butter mixture until all ingredients are combined. 
5. Fold the chocolate chips into the brownie batter.
6. Divide the batter evenly between the baking pans and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Place on a wire rack and allow to cool to room temperature.

Make the Coconut Pecan Topping

1. In a medium saucepan, combine evaporated milk, egg yolks, brown sugar, and butter and slowly warm up to medium heat.
2. Stir constantly until the mixture thickens. This should take about 15 minutes. 
3. Remove the mixture from the pour through a strainer.
4. Stir in shredded coconut, vanilla, and chopped pecans, then set it aside to cool.

Make the Ganache

1. Bring the heavy whipping cream to a slow simmer in a saucepan.
2. Put the chocolate chips in a heat-safe bowl and pour the cream over top. Whisk the chocolate mixture until melted and smooth.

Assemble the Brownies

1. Cut the brownies into equal squares and place half of them on a tray or cutting board. 
2. Spread ¼ cup of ganache onto the layer of brownies, followed by ½ cup of the coconut pecan topping on top of the ganache.
3. Stack the second half of the brownies on top of the coconut pecan topping.
4. Spread another layer of ganache and then coconut pecan topping on the second layer of brownies.
5. Drizzle more ganache and chopped pecans over the top.