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If you are a lover of rich chocolatey treats with a nutty, creamy twist, then the German Chocolate Cake Brownies Recipe is about to become your new favorite dessert obsession. This luscious treat perfectly captures the iconic flavors of the classic German chocolate cake but with the fudgy, portable goodness of brownies. Imagine a tender, deeply chocolatey brownie base topped with a decadent, gooey coconut-pecan frosting that sings with every bite. The combination is irresistible and makes for a show-stopping dessert that’s truly unforgettable.
Ingredients You’ll Need
This German Chocolate Cake Brownies Recipe comes to life with a handful of simple but wonderfully flavorful ingredients. Each element plays a vital role, whether it’s lending moistness, rich cocoa depth, or that signature sweet and nutty topping that elevates the entire dessert.
- Unsalted butter, 1 cup (225 g), melted: Provides a rich, creamy base and moist texture for the brownies.
- Granulated sugar, 1 cup (200 g): Balances the bitterness of the cocoa with pure sweetness.
- Brown sugar, 1 cup (200 g): Adds moistness and a subtle caramel note—swap for granulated sugar if preferred.
- Large eggs, 4: Bind the batter together and give structure with a pleasant chew.
- Vanilla extract, 2 tsp total: Infuses warmth and enhances the chocolate’s depth.
- All-purpose flour, 1 cup (125 g): Creates the framework for fudge-dense brownies.
- Unsweetened cocoa powder, 3/4 cup (75 g): The heart of the chocolate flavor—go for a rich Dutch-processed if you can.
- Baking powder, 1/2 tsp: Just enough lift to keep the brownies from being too dense.
- Evaporated milk, 3/4 cup (180 ml): Adds creaminess to the luscious coconut-pecan topping.
- Egg yolks, 3 large: Enrich the topping, lending that velvety texture.
- Granulated sugar, 1/2 cup (100 g) for topping: Sweetens and helps caramelize the coconut frosting.
- Unsalted butter, 1/2 cup (115 g) for topping: Makes the topping luxuriously soft and spreadable.
- Sweetened shredded coconut, 1 cup (75 g): Brings signature chew and tropical flavor to the topping.
- Chopped pecans, 1 cup (100 g): Adds crunch and a toasty contrast that’s simply irresistible.
How to Make German Chocolate Cake Brownies Recipe
Step 1: Prepare the Brownie Base
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch pan with either grease or parchment paper for easy removal. In a large bowl, whisk together the melted butter, both sugars, eggs, and vanilla extract until the mixture glistens and feels smooth. This luscious blend forms the foundation for rich brownies packed with flavor and moisture.
Step 2: Combine Dry Ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder to ensure no lumps disrupt the perfect brownie texture. Gently fold these dry ingredients into the wet mixture until just combined—overmixing can toughen the brownies, so a light hand is key here. You’ll see the batter turn velvety, a beautiful deep brown beguiling you to bake it right away.
Step 3: Bake to Fudgy Perfection
Pour the brownie batter evenly into your prepared pan and slide it into your preheated oven. Bake for 25 to 30 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs clinging—this ensures that perfect tender fudginess. Once done, let the brownies cool completely; the topping needs a cool base to shine.
Step 4: Prepare the Coconut-Pecan Topping
While your brownies cool, whisk evaporated milk, egg yolks, sugar, and butter together in a saucepan over medium heat. Whisk constantly; this step is essential to prevent curdling and develop that thick, pudding-like consistency in about 7 to 10 minutes. Once thickened, remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans for the crunchy, chewy topping that makes this German Chocolate Cake Brownies Recipe so special.
Step 5: Assemble and Chill
Spread the luscious coconut-pecan topping evenly over your cooled brownies. To perfect the texture and let the flavors meld, refrigerate the whole pan for 20 to 30 minutes. This chilling step gives the topping time to firm up while the brownies underneath stay tender and moist. Then, slice into 16 squares ready to wow anyone lucky enough to take a bite.
How to Serve German Chocolate Cake Brownies Recipe
Garnishes
While these brownies are show-stopping all on their own, a light dusting of powdered sugar or a few toasted pecan halves artfully placed on top can add an elegant touch and extra crunch. You might also drizzle a little melted dark chocolate or caramel over the top for a decadent finish that truly wows guests.
Side Dishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream makes the ideal companion here, balancing the sweetness and adding creamy richness that melts alongside the brownie’s gooey topping. For a fruity contrast, consider serving slices with fresh berries or a vibrant raspberry coulis to brighten each bite.
Creative Ways to Present
For a casual gathering, cut the brownies into bite-sized squares to serve on a platter—perfect finger food. For a more refined dessert, stack a brownie square with a spoonful of whipped cream and a sprig of mint in a dessert glass. You can even layer crumbled brownies with whipped cream and fresh fruit for a stunning parfait that celebrates the German Chocolate Cake Brownies Recipe in a whole new way.
Make Ahead and Storage
Storing Leftovers
These brownies stay fresh and moist when stored in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keeping them in the fridge is a great option to preserve that decadent coconut topping—just bring them to room temperature before serving for the best flavor and texture.
Freezing
If you want to enjoy these delicious brownies later, they freeze beautifully. Wrap the cooled brownies tightly in plastic wrap and aluminum foil, or use an airtight container. Freeze for up to 3 months. When ready, thaw overnight in the fridge to maintain the perfect brownie texture and rich topping.
Reheating
For a warm slice of heaven, gently reheat brownies in the microwave for 15 to 20 seconds or in a low oven (around 300°F/150°C) for 5 to 10 minutes. This will soften the coconut topping and restore that just-baked allure. Serve immediately for ultimate indulgence.
FAQs
Can I use regular milk instead of evaporated milk for the topping?
While evaporated milk adds a thicker, creamier texture to the topping, you can substitute regular milk in a pinch—but the topping may be slightly thinner and less rich. To compensate, simmer the milk gently to reduce it before using.
Is it possible to make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend that measures equally. Ensure your cocoa powder and other ingredients are certified gluten-free to keep the brownies safe for those with gluten sensitivities.
Can I prepare the topping ahead of time?
Yes, you can make the coconut-pecan topping up to a day in advance. Store it in an airtight container in the refrigerator and let it come to room temperature before spreading it over the cooled brownies.
How do I know when the brownies are perfectly baked?
Look for brownies that are set at the edges but still slightly soft and fudgy in the center. A toothpick inserted should come out with just a few moist crumbs attached, not wet batter. This ensures tender, luscious brownies rather than dry ones.
Can I double this recipe?
You can definitely double the ingredients to make a larger batch. Just be sure to use a bigger pan or two pans and adjust baking time accordingly. Keep an eye on them so they don’t overbake.
Final Thoughts
This German Chocolate Cake Brownies Recipe is one of those magical desserts that transforms simple ingredients into a symphony of flavors and textures. Whether you’re making it for a special occasion or a cozy night in, these brownies bring warmth, joy, and a little flair to your dessert repertoire. I can’t wait for you to try it and fall in love just as I have!
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Print
German Chocolate Cake Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the rich, decadent fusion of classic German chocolate cake and fudgy brownies with this German Chocolate Cake Brownies recipe. Featuring a moist chocolate brownie base topped with a luscious coconut-pecan frosting, this dessert perfectly balances chocolatey depth with sweet, nutty texture – ideal for gatherings or a special treat at home.
Ingredients
Brownie Base
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar (or replace with granulated sugar if you prefer)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 tsp baking powder
Coconut-Pecan Topping
- 3/4 cup (180 ml) evaporated milk
- 3 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter
- 1 tsp vanilla extract
- 1 cup (75 g) sweetened shredded coconut
- 1 cup (100 g) chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Brownie Batter: In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift in the all-purpose flour, unsweetened cocoa powder, and baking powder into the wet mixture. Gently fold the dry ingredients until just combined, taking care not to overmix.
- Bake Brownies: Pour the batter evenly into the prepared pan. Bake for 25–30 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow the brownies to cool completely in the pan.
- Prepare Coconut-Pecan Topping: In a medium saucepan over medium heat, combine evaporated milk, egg yolks, granulated sugar, and butter. Whisk constantly for 7–10 minutes until the mixture thickens and becomes glossy.
- Finish Topping: Remove the saucepan from heat. Stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature so it thickens slightly.
- Assemble the Brownies: Spread the cooled coconut-pecan topping evenly over the cooled brownie base. To set the topping, chill the brownies in the refrigerator for 20–30 minutes.
- Serve: Once set, cut the brownies into 16 squares and serve. Enjoy the rich layers of chocolate and coconut pecan goodness!
Notes
- Ensure the brownies are completely cooled before spreading the topping to prevent it from melting and becoming runny.
- For a nuttier flavor, toast the pecans lightly before adding them to the topping.
- Brown sugar adds moisture and depth; substituting with granulated sugar is fine but may alter texture slightly.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
- You can substitute evaporated milk with coconut milk for a dairy-free variation, adjusting sweetness as needed.
