German Chocolate Brownies are a combination of homemade brownies made with German chocolate and topped with a toasted coconut and pecan frosting.
Chocolate Coconut Brownies
These simple brownies are so good. This brownie recipe has the perfect combination of ingredients to make a great flavor, texture, and look. If you are a fan of German chocolate cake, you will absolutely love these brownies.
Key Ingredients You’ll Need
German Chocolate Baking Bar: This chocolate combined with sugar, eggs, vanilla, and all-purpose flour will make a delicious chocolate layer. Adding sea salt will bring out the flavor.
Evaporated Milk: Combining this with the toasted coconut and chopped pecans will give the brownies a sweet, salt, and crunchy layer.
Melting Wafers: I like to melt this chocolate to add on top for garnish.
How To Make German Chocolate Brownies
Step 1. Set the oven to 350 degrees and use parchment paper to line a 9 x 13-inch baking dish and lightly spray with cooking spray. In a large pot or dutch oven, add the butter and melt on medium-low heat. Break up the chocolate and put it into the pot and melt. Stir regularly until smooth. Remove from the heat and add in the sugar. Whisk to combine one at a time adding in the eggs and whisking again. Add in the vanilla and salt and combine using a whisk. Put in the flour and combine again until there are no dry patches. Add the prepared mixture into the baking dish and set it in the oven for 35-38 minutes to bake. Place a toothpick in the center to check for doneness. Take out and transfer to a wire rack.
Step 2. In a medium-sized sauce pot, add the sugar, evaporated milk, butter, and egg yolks. Put on a stovetop over medium-low heat and combine. Mix regularly until melted. Allow the mixture to simmer until nothing is sticking to the bottom. Allow it to slightly thicken for about 12 minutes before taking off the heat. Put in the coconut, pecans, and vanilla and combine until thickened and spreadable. This should take about 5 minutes.
Step 3. Add the mixture on top of the brownies and use a spatula to smooth it out. Allow it to cool thoroughly before cutting into squares. Add the melted chocolate on top by drizzling and serve right away.
How Long Do German Chocolate Brownies Last?
How long this recipe lasts depends on how it is stored. You will need to store the recipe in an airtight container for the best storage method. It can last for up to 2 weeks in the fridge and up to 6 months in the freezer.
What is German Chocolate?
“German chocolate” is referred to several different things. The chocolate could be manufactured in Germany, this term is also used for a traditional German chocolate cake, or the type of baking chocolate. What makes these brownies “German chocolate brownies,” is the German chocolate used in the brownies and the coconut pecan frosting.
More Brownie Recipes:
- Cosmic Brownie Cookies (Crumbl Copycat)
- Christmas Tree Brownie Bites
- Brownie Truffles with Cherries
- Pumpkin Brownies
German Chocolate Brownies
Ingredients
- 1 cup butter salted cut into tablespoons
- 4- oz. German chocolate baking bar
- 2 cups sugar granulated
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp sea salt fine
- 1 cup all-purpose flour sifted
For the topping:
- 1 cup sugar granulated
- 1 cup evaporated milk
- 1/2 cup butter salted cut into tablespoons
- 3 large egg yolks
- 1 & 1/2 cups coconut toasted
- 1 cup pecans toasted chopped
- 2 tsp vanilla extract
- Melted chocolate melting wafers for garnish, optional
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside.
- Place the cut butter into a large pot or dutch oven, and begin to melt the butter over medium-low heat.
- Break up the chocolate bar into squares and add them to the pot, stirring occasionally, melt the chocolate with the butter until smooth.
- Take off the heat and whisk in the sugar until smooth. Add the eggs one at a time and whisk them in fully before adding the next.
- Whisk in the vanilla and salt. Add the flour and stir it in until fully combined with no dry patches.
- Pour into the prepared baking dish. Bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
- Place on a wire rack to cool completely.
- Once the brownies are cool, make the topping. Place the sugar, evaporated milk, butter, and egg yolks into a medium-sized saucepot.
- Place over medium-low heat and stir together. Stir occasionally until the butter has melted.
- Bring the mixture to a simmer while still stirring occasionally so nothing sticks to the bottom. Once it hits a simmer and thickens slightly take it off the heat, for about 12 minutes.
- Add the coconut, pecans, and vanilla. Stir it in to combine. Continue to stir until it becomes thickened and spreadable, about 5 minutes.
- Pour the frosting on top of the brownies and smooth it out. Let it cool completely.
- Cut into bars and drizzle with melted chocolate if using, serve immediately.
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