If you love German chocolate cake, you’re going to adore these rich, fudgy brownies topped with a luscious coconut-pecan frosting. The combination of deep chocolate flavor and gooey caramelized topping makes for an irresistible treat that’s perfect for any occasion!

Why You’ll Love This Recipe

Combines the best of German chocolate cake and brownies
Fudgy, chocolatey base with a gooey coconut-pecan topping
Easy to make with simple ingredients
Perfect for parties, holidays, or an indulgent dessert
Can be made with homemade or boxed brownie mix for convenience

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownies:

½ cup unsalted butter (melted and still warm)
¾ cup granulated sugar
2 large eggs
2 tablespoons water
2 teaspoons pure vanilla extract
⅔ cup unsweetened cocoa powder
½ cup powdered sugar
¾ cup all-purpose flour
¼ teaspoon salt
½ cup chocolate chips

For the Coconut-Pecan Topping:

⅔ cup full-fat evaporated milk
⅔ cup packed brown sugar
2 large egg yolks
5 tablespoons unsalted butter (cut into pieces)
A couple of pinches of salt
1 teaspoon pure vanilla extract
⅔ cup finely chopped pecans
1⅔ cups sweetened shredded coconut (roughly chopped)
Flaky sea salt (optional, for topping)

Directions

Make the Brownies

Preheat Oven: Set oven to 350°F. Line a 9×9-inch square pan with parchment paper or foil, leaving overhang on two sides for easy removal. Lightly grease.
Mix Wet Ingredients: In a large bowl, whisk the melted butter and sugar vigorously for 1 minute. Add eggs, water, and vanilla extract, whisking again for 30 seconds.
Combine Dry Ingredients: Sprinkle cocoa powder, powdered sugar, flour, and salt over the wet ingredients. Use a spatula or wooden spoon to stir until the mixture is glossy and well combined. Stir in chocolate chips.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not raw batter).
Cool: Place on a cooling rack and let the brownies cool completely before adding the topping.

Make the Coconut-Pecan Topping

Heat Ingredients: In a medium saucepan over medium-low heat, whisk together evaporated milk, brown sugar, egg yolks, butter, and salt. Slowly bring to a gentle simmer, whisking constantly to prevent burning.
Thicken: Once simmering, cook for 3-4 minutes until the sugar is fully dissolved, and the mixture thickens slightly.
Add Flavor & Texture: Remove from heat and stir in vanilla, chopped pecans, and shredded coconut.
Spread Over Brownies: Spoon the mixture onto the cooled brownies, spreading it into an even layer.
Set & Serve: Let the topping firm up before slicing. For faster setting, refrigerate the brownies for 20-30 minutes. Serve at room temperature.

Servings and Timing

Servings: 16 brownies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Shortcut Version: Use a boxed brownie mix for a quicker version, but make the homemade topping for the best flavor.
Extra Chocolatey: Stir in ¼ cup of chopped German chocolate or extra chocolate chips into the brownie batter.
Nut-Free Option: Skip the pecans or replace them with toasted sunflower seeds.
Salted Caramel Twist: Drizzle caramel sauce over the coconut-pecan topping and sprinkle with flaky sea salt.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Storage

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze individual brownies wrapped in plastic wrap for up to 2 months. Thaw at room temperature before serving.
Reheating: Enjoy at room temperature or microwave for a few seconds for a softer texture.

FAQs

1. Can I use sweetened condensed milk instead of evaporated milk?

No, condensed milk is too thick and sweet. Evaporated milk is needed for the correct consistency.

2. Do I have to toast the pecans?

Toasting them enhances their flavor, but it’s optional.

3. How do I prevent my brownies from overbaking?

Check at the 18-minute mark. The center should have moist crumbs on a toothpick but no wet batter.

4. Can I double this recipe?

Yes! Bake in a 9×13-inch pan and adjust the baking time to 25-28 minutes.

5. What’s the best way to cut these brownies cleanly?

Chill them first, then use a sharp knife wiped clean between cuts.

6. Can I make this recipe dairy-free?

Use dairy-free butter and coconut milk instead of evaporated milk.

7. Why does my topping look too runny?

You may need to cook it a little longer. It should thicken slightly before adding pecans and coconut.

8. Can I add extra coconut to the brownie batter?

Yes! Stir in ½ cup of shredded coconut for more texture.

9. What type of chocolate chips work best?

Semi-sweet or dark chocolate chips balance the sweetness of the topping.

10. Do these brownies need to be refrigerated?

Yes, due to the coconut-pecan topping, they should be stored in the fridge.

Conclusion

These German Chocolate Brownies combine the best parts of German chocolate cake with rich, fudgy brownies and a gooey coconut-pecan topping. They’re easy to make, bursting with flavor, and perfect for any dessert lover. Enjoy these irresistible treats at your next gathering or whenever you need a chocolate fix!