The Best German Chocolate Brownies
User Reviews
4.6
75 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
22 mins
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Additional Time
58 mins
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Total Time
1 hr 30 mins
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Servings
12
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Calories
338 kcal
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Course
Baked Goods
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Cuisine
American
The Best German Chocolate Brownies
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The Best German Chocolate Brownies combine a rich, fudgy chocolate base with a creamy coconut-pecan frosting reminiscent of traditional German chocolate cake. The brownies are moist with a smooth texture from melted bittersweet chocolate and butter, enhanced with optional brewed coffee and espresso granules to deepen flavor. The topping adds sweet coconut and toasted pecans for contrasting texture and sweetness.
Description
This recipe starts by melting unsalted butter and bittersweet chocolate, creating a smooth, rich base. Eggs, sugar, vanilla, and optional coffee elements are mixed in before folding in flour and salt. The batter is poured into a prepared pan and baked until set but moist in the center.
While baking, a topping is made from evaporated milk, butter, egg yolks, brown sugar, salt, vanilla, shredded coconut, and pecans. This frosting mimics the classic German chocolate cake topping, providing a creamy, nutty layer that complements the dense chocolate brownies.
When cooled slightly, the topping is spread over the brownies, adding a chewy texture from coconut and crunch from pecans. The brownies can be served as a dessert or snack, offering a combination of chocolate richness and sweet coconut pecan topping.
Store brownies airtight at room temperature or refrigerate to maintain freshness for up to a week, or freeze for up to six months.
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Ingredients
Brownies
- ½ cup butter unsalted
- 6 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar, or bittersweet chocolate
- 2 egg large
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee (leftover or cold coffee is okay, optional but recommended)
- 1 teaspoon instant espresso granules optional but recommended
- ¾ cup all-purpose flour
- ½ teaspoon salt or to taste
Topping/Frosting
- ½ cup evaporated milk full-fat, 4 ounces
- ¼ cup butter softened and quartered, unsalted
- 2 egg discard whites or save for another use, large yolks
- ½ cup light brown sugar packed
- ½ teaspoon salt or to taste
- 2 teaspoons vanilla extract
- ¾ cup coconut flakes sweetened shredded
- pecans lightly toasted if desired, heaping 1/2 cup, chopped, Fisher brand preferred
Instructions
Brownies
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil or parchment leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
- Bake for about 20 to 22 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter.
- Allow brownies to cool in pan on top of a wire rack while you make the topping.
Topping/Frosting
- To a medium saucepan, add the evaporated milk, butter, egg yolks, brown sugar, salt, and heat over medium-low to low heat for about 7 to 10 minutes, or until mixture has thickened. Whisk constantly or there’s a high likelihood you’ll end up with scrambled eggs in the bottom of your saucepan. The mixture should be boiling gently while whisking.
- Remove pan from the heat, add the vanilla, and whisk to combine using caution because the mixture could bubble up.
- Add the coconut, pecans, and stir to combine. Allow topping to cool in pan for about 5 minutes.
- Turn topping out over brownies, using a spatula to spread it as necessary.
- Allow brownies to cool uncovered for at least 1 hour before slicing and serving. I prefer to cover the brownies with foil and refrigerate for a few hours or overnight because they’re much easier to slice when chilled and I prefer the taste when chilled.
Notes
- Store brownies in an airtight container at room temperature for up to 1 week or freeze up to 6 months for longer storage.
- Refrigeration extends freshness but may affect texture slightly.
- Optional brewed coffee and espresso granules enhance but do not impart a coffee flavor; they deepen chocolate taste.
- Toasted pecans add richer flavor and crunch in the topping.
Nutrition Information
Show Details
Serving
1serving
Calories
338kcal
(17%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.5g
(25%)
Cholesterol
90mg
(30%)
Sodium
226mg
(9%)
Potassium
63mg
(1%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
437IU
(9%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 338kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 90mg | 30% |
| Sodium | 226mg | 9% |
| Potassium | 63mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 437IU | 9% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
75 reviews
Excellent
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