German chocolate filling meets the best fudgy brownies in these decadent German Chocolate Brownies! Rich, fudgy, and topped with that gooey coconut-pecan topping, this is the recipe you didn't know you needed in your life.
If you're a brownie lover like me, you know there's nothing better than a fudgy brownie. But when you introduce that signature coconut-pecan topping? That's pure bliss! German chocolate filling isn't just for cake, it's incredible on these brownies!
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You might also like these Pecan Pie Brownies and this Classic German Chocolate Cake! Both are from scratch favorites!
How To Make German Chocolate Brownies
Making these German Chocolate Brownies is super easy! This is how I put it all together:
- Step 1: Combine butter and sugar in a medium microwave safe bowl and heat in 30 second intervals until fully melted. After the butter mixture has cooled slightly, whisk in eggs, egg yolk, and vanilla extract.
- Step 2: Once fully combined stir in the cocoa powder, then add in the flour, salt, and cornstarch, mixing until smooth.
- Step 3: Transfer to the prepared pan and spread out into an even layer. Bake for 30-35 minutes. Cool completely before topping.
- Step 4: In a medium saucepan, combine the butter, sugars, egg yolks, and evaporated milk. Mix until smooth. Heat over medium heat, stirring constantly until the mixture is thick enough to coat a spoon.
- Step 5: Remove from the heat ans stir in the vanilla, salt, shredded coconut, and pecans.
- Step 6: Spread over cooled brownies. Let cool before slicing. Enjoy!
👉 Tips
- Use a metal 9x13 pan for the best results; it helps the brownies bake evenly.
- Don't be alarmed, this brownie batter is very thick!
- If lining with parchment paper, hold it into place while spreading out the thick brownie batter.
- Unsweetened coconut is my preference for balance, but sweetened coconut works too.
- Pecans can be toasted before adding to the filling for extra flavor.
These German Chocolate Brownies are one of my favorite holiday treats to bake. They're fudgy, rich, and loaded with that gooey coconut-pecan topping we all love! I hope you love them as much as my family does!
-Sky🩷
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📖 Recipe
German Chocolate Brownies
Ingredients
Brownie Batter
- 6 ounces unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 1 cup cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Coconut-Pecan Topping
- ¼ cup unsalted butter
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 2 large egg yolks
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- ¾ cup shredded coconut
- ½ cup pecans chopped
Instructions
Brownie Batter
- Preheat the oven to 350°F. Lightly grease a 9x13 metal baking pan.
- Melt butter with sugar in a microwave safe bowl, heating in 30-second intervals until fully melted. Set aside to cool for a few minutes.
- After the butter mixture has cooled slightly, whisk in eggs, egg yolk, and vanilla extract. Once fully combined stir in the cocoa powder.
- Now add in the flour, salt, and cornstarch and stir until fully combined.
- Spread evenly in the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Let cool completely before topping.
Coconut-Pecan Topping
- In a medium saucepan, combined butter, both sugars, egg yolks, and evaporated milk. Heat over medium heat, whisking constantly. Bring to a gentle boil and continue cooking until thick enough to coat a spoon.
- Remove from the heat and stir in the vanilla, salt, shredded coconut, and pecans.
- Spread the topping evenly over the cooled brownies. Let cool before serving. Enjoy!
Notes
- Use a metal 9x13 pan for the best results; it helps the brownies bake evenly.
- Don't be alarmed, this brownie batter is very thick!
- If lining with parchment paper, hold it into place while spreading the thick brownies batter.
- Unsweetened coconut is my preference for balance, but sweetened coconut works too.
- Pecans can be toasted before adding to the filling for extra flavor.
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