German Chocolate Brownies Fudgy

German chocolate brownies merge the best parts of a classic brownie with the signature coconut pecan frosting of German chocolate cake. This recipe creates thick bars with a fudgy base and a rich, textured topping that makes every bite feel special.

I made these for my best friend’s birthday and they were gone before the candles even melted. Every time I bring these to gatherings someone begs for the recipe.

Ingredients

• All-purpose flour: Gives structure that supports the rich toppings Opt for unbleached flour for best results
• Unsweetened cocoa powder: Deepens chocolate flavor Dutch-process can add more intensity if you like
• Table salt: Balances sweetness and enhances chocolate taste Use fine salt for smooth blending
• Salted butter: Adds moisture and brings a rich dairy flavor High-quality European butter makes a difference
• German chocolate baking bar: Makes the classic flavor Chopping helps it melt more evenly
• Light brown sugar: Adds moisture with a hint of molasses Always pack it firmly for accuracy
• Granulated sugar: Gives sweetness and keeps the crumb fudgy
• Large eggs: Help bind and give lift Make sure they’re at room temperature for a smoother batter
• Pure vanilla extract: Improves depth Always go for pure over imitation
• Semi-sweet chocolate chips: Create pockets of molten chocolate Choose high cacao content for richer taste

For the Coconut Pecan Frosting

• Salted butter: For creamy richness Use a fresh stick for clean flavor
• Evaporated milk: Creates creamy consistency Avoid sweetened condensed milk for this frosting
• Light brown sugar: Sweetens and adds a caramel note
• Table salt: Rounds out the flavors in the topping
• Large egg yolks: Create a silky texture Ensure there’s no white mixed in
• Pure vanilla extract: Keeps the flavor classic
• Sweetened coconut flakes: Bring chewy texture and signature sweetness Look for moist flakes not dry
• Chopped pecans: Add crunch and nutty flavor Toasting them first makes the difference
• Chocolate melting wafers: For an extra decorative drizzle Optional but very pretty

Step-by-Step Instructions

Prepare the Pan:

Line a nine by nine baking dish with parchment or foil with an overhang for easy lifting Spray with nonstick spray for insurance against sticking

Mix Dry Ingredients:

Whisk together flour cocoa powder and salt in a large mixing bowl Use a wide bowl for easier batter mixing later

Melt Butter and Chocolate:

In a saucepan melt butter with chopped German chocolate bar over medium heat Stir frequently until glossy and combined then remove from heat

Incorporate Sugars:

Stir both sugars into the warm butter chocolate mixture Keep stirring until the mix looks thick and velvety and the sugar is mostly dissolved

Add Eggs and Vanilla:

Stir in eggs one at a time mixing well after each Then add vanilla extract until batter looks shiny and homogenous

Combine Wet and Dry Ingredients:

Pour the butter and chocolate mixture into your bowl of dry ingredients Stir just enough to blend with no streaks of flour left Do not overmix

Fold in Chocolate Chips:

Gently fold in chocolate chips for extra gooey bites Make sure they are evenly distributed through the batter

Bake the Brownies:

Spread the batter evenly in prepared pan Bake at three hundred fifty degrees for thirty to thirty five minutes Toothpick should come out with just a few moist crumbs

Cool Completely:

Let the brownies cool in the pan while you make the frosting This keeps the texture fudgy

Make Coconut Pecan Frosting:

Combine butter evaporated milk brown sugar salt egg yolks and vanilla in a saucepan over medium heat Stir constantly until butter is melted and mixture is thick creamy and a deep caramel color about ten minutes

Add Coconut and Pecans:

Stir in coconut flakes and pecans Keep cooking until frosting thickens and comes off the spoon in ribbons about three minutes

Frost Brownies:

Spread coconut pecan frosting evenly over cooled brownies Make sure to get every edge

Finish with Chocolate Drizzle:

Melt chocolate wafers in the microwave in short bursts Stir until smooth Then drizzle diagonally over the frosting Allow to set before cutting

Slice and Serve:

Use parchment or foil to lift brownies from pan Cut into sixteen squares with a sharp knife

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I always use fresh toasted pecans because they give a roasty aroma that reminds me of the holidays as a kid when I would help my grandmother toast giant trays just for her German chocolate frosting.

Storage tips

Once the brownies have cooled and the chocolate drizzle has set you can store them in an airtight container at room temperature for up to two days If your kitchen is warm refrigerate to preserve the topping For longer storage freeze individual squares wrapped in foil for up to two months

Ingredient substitutions

If you cannot find a German chocolate baking bar use another high quality sweet baking chocolate with a cocoa content around forty eight percent You can swap pecans for walnuts if needed and unsweetened shredded coconut for sweetened but add an extra tablespoon of brown sugar

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Serving suggestions

These brownies are wonderful with a scoop of vanilla ice cream or a dollop of whipped cream Serve them cut into small squares for a party tray or make even heartier bars for a decadent brunch treat

Cultural and historical context

German chocolate cake is actually named after Samuel German who created the baking chocolate for Baker’s Chocolate Company in the eighteen hundreds not after the country The classic cake frosting is what sets this dessert apart and it is rare to see it outside of this traditional context which is what makes these brownies a little unique

Recipe FAQs

→ What makes these brownies unique?

The combination of fudgy brownies and coconut pecan frosting gives a nod to German chocolate cake, but in bar form with rich, layered flavors.

→ Can I use regular chocolate instead of German chocolate?

German chocolate provides a distinct mild sweetness. While you can substitute semi-sweet or dark chocolate, the taste profile will change slightly.

→ How can I tell when the brownies are done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs attached. Avoid overbaking to maintain a fudgy texture.

→ Should the coconut pecan frosting be thick before spreading?

Yes, the frosting should be thick and spreadable, with a golden caramel color and visible coconut and pecan pieces before adding to the brownies.

→ Can these brownies be made ahead?

Absolutely. Prepare the brownie base and frosting separately, or complete the entire dessert a day ahead for easy slicing and serving.