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German Chocolate Brownies

Okay, imagine this: you walk into grandma’s kitchen, and the smell of melted chocolate, toasted coconut, and caramelized pecans greets you like an old friend. That’s exactly the vibe these German Chocolate Brownies bring—rich, fudgy chocolate brownies topped with that luscious, gooey coconut-pecan frosting that always makes you feel like you’re wrapped in a warm, sweet hug. I first made these for a family gathering, and let’s just say, they disappeared faster than I could say “pass me another piece.” If you love the classic German chocolate cake but want something quicker and a little more portable, these brownies are your new best kitchen companion. Ready to dive in?

Quick Facts

Yield: Serves 16
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks (reserve the whites for something else!)
1/2 cup (1 stick) unsalted butter
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan. In a saucepan over medium heat, melt the butter, then stir in the sugar until it’s nicely combined and glossy. Remove from heat and whisk in the eggs one at a time—this keeps the batter silky smooth. Add the vanilla extract for that warm, inviting aroma.

Step 2:

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly mix these dry ingredients into your wet mixture until the batter is thick, chocolatey, and luscious. Avoid over-mixing to keep the brownies tender.

Step 3:

Pour the batter evenly into your prepared pan and bake for about 20-25 minutes. You’re looking for a toothpick inserted in the center to come out with just a few moist crumbs—that fudgy texture is what we want!

Step 4:

While your brownies bake, whisk together evaporated milk, sugar, and egg yolks in a medium saucepan over medium heat. Add the butter and cook, stirring constantly, until thick and golden brown—this can take around 12 minutes. Don’t stop stirring here, or you risk curdling! Once thick, stir in the coconut, pecans, and vanilla extract.

Step 5:

When the brownies are out of the oven but still warm, spread the coconut-pecan frosting evenly over the top. The frosting should be gooey and a little sticky. Let the whole pan cool completely on a wire rack so the frosting sets perfectly.

Step 6:

Slice into squares and try not to eat them all at once—though I won’t blame you if you do. Serve with a cold glass of milk or your favorite coffee for ultimate indulgence.

Variations & Tips

Swap half the cocoa powder for melted bittersweet chocolate for a deeper chocolate flavor.
Toast the pecans and coconut beforehand to bring out nuttier, richer notes.
Use light coconut milk instead of evaporated milk for a slightly lighter frosting.
For a spiced twist, add 1/2 teaspoon cinnamon to the brownie batter.
Don’t skip the cooling step—this helps the frosting set instead of sliding off.

How I Like to Serve It

I love serving these at a cozy weekend brunch or on holidays when everyone’s gathered. They’re also a hit for potlucks because they’re easy to transport and always stand out among the usual chocolate desserts. A scoop of vanilla ice cream on the side? Yes, please.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat gently in the microwave for about 10 seconds to soften the frosting if it feels too firm after chilling.

Closing: These German Chocolate Brownies prove that classic flavors and cozy textures come together perfectly every single time, making them a go-to treat in my kitchen.

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