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The Best German Chocolate Brownies
4.6 from 75 votes

The Best German Chocolate Brownies

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.

Prep Time
10 mins
Cook Time
22 mins
Additional Time
58 mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 338 kcal
Course: Baked Goods
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the flour, salt, and stir until smooth and combined without overmixing.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
  6. 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. 
  7. Allow brownies to cool in pan on top of a wire rack while you make the topping.
Topping/Frosting
  1. 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.
  2. Remove pan from the heat, add the vanilla, and whisk to combine using caution because the mixture could bubble up.
  3. Add the coconut, pecans, and stir to combine. Allow topping to cool in pan for about 5 minutes.
  4. Turn topping out over brownies, using a spatula to spread it as necessary.
  5. 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

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: 12 Serving

Amount Per Serving

Calories 338

% 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.