German Chocolate Brownies with Coconut Pecan Topping

These German chocolate brownies combine two favorite desserts in one pan: rich, fudgy chocolate brownies and the classic coconut pecan frosting from German chocolate cake. A creamy caramel-like custard loaded with coconut and toasted pecans is spread over the brownies, then finished with a drizzle of melted chocolate. They are decadent, easy to make from scratch, and perfect for holidays, potlucks, birthdays and bake sales.

Prep Time: 20 minutes | Bake Time: 30–35 minutes | Cooling Time: 45 minutes | Total Time: about 1 hour 40 minutes | Makes: 24 brownies

Why You’ll Love These Brownies

• Fudgy and rich. Melted chocolate, butter and two sugars make a dense, chewy brownie.
• Classic German chocolate flavor. The coconut pecan topping tastes just like the famous cake frosting.
• Made from scratch. No box mix needed.
• Feeds a crowd. A full 9×13 pan is perfect for parties and gatherings.

Ingredients for German Chocolate Brownies

For the Brownies

• 1 cup (2 sticks) salted butter
• 1 bar (4 oz) chocolate baking bar (semi-sweet or German sweet), chopped
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 3 tablespoons unsweetened cocoa powder

For the Coconut Pecan Topping

• 1/2 cup (1 stick) salted butter
• 1 cup light brown sugar, packed
• 1 cup evaporated milk
• 2 large eggs, beaten
• 2 teaspoons vanilla extract
• 1 1/2 cups sweetened coconut flakes
• 1 cup chopped pecans

For the Chocolate Drizzle

• 3/4 cup chocolate chips

How to Make German Chocolate Brownies

1. Prepare the pan. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
2. Melt butter and chocolate. In a medium saucepan over low heat, melt 1 cup of butter with the chopped chocolate bar, stirring until smooth. Remove from the heat and let cool slightly.
3. Mix eggs and sugars. In a large bowl, whisk 3 eggs with the granulated sugar and 1 cup of brown sugar until smooth.
4. Add vanilla and chocolate. Stir in 2 teaspoons of vanilla, then gradually whisk in the melted chocolate mixture.
5. Add flour and cocoa. Add the flour and cocoa powder and mix gently until a thick, smooth batter forms.
6. Bake the brownies. Spread the batter evenly in the pan and bake for 30 to 35 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs. Let cool completely.
7. Cook the topping. In a medium saucepan, combine the remaining 1/2 cup butter, remaining 1 cup brown sugar, evaporated milk and 2 beaten eggs. Cook over medium-low heat, stirring constantly, for 10 to 12 minutes until thick and creamy.
8. Add coconut and pecans. Remove from the heat and stir in the remaining 2 teaspoons vanilla, the coconut flakes and chopped pecans. Let cool slightly until thick enough to spread.
9. Top the brownies. Spread the coconut pecan topping evenly over the cooled brownies.
10. Drizzle with chocolate. Melt the chocolate chips in the microwave in short bursts, stirring until smooth, and drizzle over the topping.
11. Set and slice. Let the topping set before cutting into generous squares.

Tips for the Best German Chocolate Brownies

• Do not overbake. Pull the brownies when a few moist crumbs remain on the toothpick for the fudgiest texture.
• Cool the chocolate slightly before adding it to the eggs so they do not scramble.
• Stir the topping constantly. The eggs in the custard can scramble if left unattended. Keep the heat medium-low.
• Toast the pecans and coconut for 5 to 7 minutes in the oven for a deeper, nuttier flavor.
• Clean slices: Chill the brownies for 30 minutes and cut with a sharp knife wiped clean between cuts.

Easy Variations

• Shortcut version: Use a family-size boxed brownie mix for the base and make the topping from scratch.
• Walnuts: Swap the pecans for chopped walnuts.
• Extra chocolate: Stir 1/2 cup chocolate chips into the brownie batter.
• Salted finish: Sprinkle a little flaky sea salt over the chocolate drizzle.

How to Store Them

Store the brownies covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days because of the custard topping. They also freeze well for up to 3 months, wrapped individually. Thaw at room temperature.

Frequently Asked Questions

What makes brownies “German chocolate”?

The name comes from German chocolate cake, which is topped with a coconut pecan frosting. These brownies use that same famous topping.

Can I use regular milk instead of evaporated milk?

Evaporated milk gives the topping its rich, caramel-like texture. Regular milk will make it thinner, so it is best to use evaporated milk.

Can I make them ahead?

Yes. Bake the brownies and add the topping a day ahead, then store covered in the fridge. Let them sit at room temperature for 20 minutes before serving.

More Chocolate Treats to Try

• No-Bake German Chocolate Pie
• Lunch Lady Brownies
• Halloween Cheesecake Brownies
• Turtle Caramel Cake
• 3-Layer Chocolate Drip Cake