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German chocolate brownies featuring decadent layers of rich brownie, creamy coconut, and pecan filling, all drizzled with luscious chocolate and beautifully arranged on slate serving trays.
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German Chocolate Brownies

These German Chocolate Brownies are a rich, fudgy, gooey dessert topped with creamy coconut pecan frosting. This easy German Chocolate Brownies recipe is perfect for holidays, potlucks, and family gatherings!
Prep Time25 minutes
Cook Time30 minutes
Cooling Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: German Chocolate Brownies
Servings: 16 servings
Calories: 542kcal
Author: Alicia

Equipment

  • 2 8 x 8-inch baking pans

Ingredients

Coconut Pecan Topping

  • 1/2 cup evaporated milk
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup unsalted sweet cream butter
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped pecans

Chocolate Ganache

  • 1/2 cup chocolate chips
  • 1/4 cup heavy whipping cream

Brownie

  • 1 cup unsalted sweet cream butter melted
  • 2 cup sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup semi sweet chocolate chips melted
  • 1 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon kosher salt

Instructions

Pecan Topping:

  • Using a medium saucepan, combine the evaporated milk, egg yolks, brown sugar and butter over medium heat.
    1/2 cup evaporated milk, 2 large egg yolks, 1/2 cup packed light-brown sugar, 1/4 cup unsalted sweet cream butter
  • Stir constantly until thickened - about 15 minutes.
  • Remove from heat and strain using a mesh strainer
  • Stir in the vanilla, shredded coconut and pecans.
    1/2 teaspoon vanilla extract, 1 cup sweetened shredded coconut, 3/4 cup chopped pecans
  • Allow mixture to cool completely.

Chocolate Ganache:

  • Using a small pot, bring the heavy whipping cream to a slow simmer.
    1/4 cup heavy whipping cream
  • Place chocolate chips in a heat-safe bowl and pour the heated cream over the chocolate chips. Whisk until combined and smooth.
    1/2 cup chocolate chips

Brownie Batter:

  • Preheat oven to 350° F. Line two 8 x 8 baking pans with parchment paper and spray with baking spray.
  • In a medium bowl, whisk together the flour, cocoa powder, and salt.
    1 3/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon kosher salt
  • Using a large bowl, beat together the melted butter and sugar until combined.
    1 cup unsalted sweet cream butter, 2 cup sugar
  • Beat in the eggs and vanilla until combined.
    4 eggs, 1 teaspoon pure vanilla extract
  • Gradually beat in the dry ingredients until combined.
  • Fold in the chocolate chips.
    1 1/2 cup semi sweet chocolate chips
  • Divide the batter between the two pans and spread evenly.
  • Bake in the oven for 30-40 minutes or until a toothpick comes out clean.
  • Allow to cool completely on the counter

Building the Brownies:

  • Remove cooled brownies and place onto a cutting board
  • Spread another ¼ cup of ganache on top of the brownies and spread evenly.
  • Spread ½ cup of the coconut pecan topping on top of the ganache.
  • Place the second layer of brownies on top.
  • Spread another layer of the coconut pecan topping on top.
  • Drizzle ganache on top and sprinkle a few chopped pecans on top.

Notes

Store brownies in an airtight container in the refrigerator for 4-5 days.
Freezing: Store them in a freezer bag or airtight container and freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 542kcal | Carbohydrates: 61g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 197mg | Potassium: 251mg | Fiber: 4g | Sugar: 45g | Vitamin A: 632IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 3mg