Decadent German Chocolate Brownies

Thank you so much for stopping by—I’m absolutely thrilled you’re here! I’m Poulef, and today it’s my absolute pleasure to share this Decadent German Chocolate Brownies recipe. These rich brownies capture all the dreamy chocolate-coconut-pecan flavors you adore. If you love chocolate with a twist, you’ll want to subscribe by email—I’ve got so much more sweet goodness coming your way!

Overview of Recipe Content

This recipe is the perfect mash-up of fudgy brownies topped with gooey coconut-pecan frosting—think German chocolate cake, but in brownie form. Ideal for dessert tables, brunch treats, or festive occasions, these brownies offer a flavor bomb that folks will rave about.

You’ll love them because:

• They’re intensely chocolatey and fudgy.
• That coconut‑pecan topping adds a caramel-y, crunchy layer.
• They’re easy to slice and serve; prep ahead-friendly.

Tastes Like: Rich chocolate brownie base meets sweet, nutty coconut filling with a creamy, chewy, golden top.

Seasonal or Health Notes: While indulgent, you can lighten them by using light coconut and less sugar, or swap heavy cream for evaporated milk.

Ingredients

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• 1 cup butter, melted
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp salt
• 1 cup chopped pecans
• 1 cup shredded coconut

For the coconut‑pecan frosting:

• 1 can (14 oz) sweetened condensed milk
• ½ cup brown sugar
• ½ cup heavy cream
• ½ cup butter
• 4 egg yolks
• 1 tsp vanilla extract

Tools Needed

• 9×13″ baking pan
• Saucepan for frosting
• Mixing bowls
• Whisk and spatula
• Electric mixer (optional)

Suggested Substitutions & Additions

• Use toasted pecans or walnuts for extra flavor.
• For less sweetness, reduce sugar by ¼ cup.
• Swap coconut for coconut chips or omit if allergic.
• Add a pinch of cinnamon or espresso powder for depth.

How to Make German Chocolate Brownies

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Step 1: Prepare the Brownie Base

1. Preheat oven to 350°F (175 °C). Grease and line a 9×13″ pan.
2. In a bowl, whisk melted butter, sugar, and cocoa until smooth. Add eggs one at a time, then vanilla.
3. Stir in flour and salt until just combined. Fold in pecans and coconut.
4. Spread batter evenly into the pan and bake 25–30 minutes (edges firm, center slightly soft). Allow to cool slightly.

As you open the oven and smell that rich cocoa aroma—oh mama—that’s how you know you’re on your way to a brownie masterpiece.

Step 2: Make the Coconut‑Pecan Frosting

1. In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, heavy cream, butter.
2. Cook, stirring constantly until mixture thickens (about 5–7 minutes).
3. Temper in egg yolks by whisking a spoonful into the pan, then add yolks all at once, stirring until thick and glossy.
4. Remove from heat, stir in vanilla, coconut, and pecans. Let cool 5 minutes.

Step 3: Assemble & Finish

1. Pour frosting over warm brownies, spreading evenly.
2. Let set fully—at least 1 hour at room temperature, or in fridge for quicker cooling.
3. Cut into squares and serve.

What to Serve with German Chocolate Brownies

• A scoop of vanilla or coconut ice cream.
• Fresh berries or raspberry coulis to cut through the sweetness.
• A cup of strong coffee or creamy latte.
• A chilled glass of milk or almond milk for dunking!

Tips for Making It Perfect

• Avoid overbaking the brownie base—pull it when the center is still just set.
• Stir frosting constantly to prevent scorching.
• Toast pecans lightly for deeper flavor.
• Cool frosting slightly before pouring—it stays thick and glossy.
• Make ahead: bake the brownies a day ahead, cool, and store. Top with frosting the next day for a fresher finish.

Storage Instructions

• Room temperature: Store covered for up to 3 days.
• Refrigerator: Up to 5 days in an airtight container—bring to room temp before serving.
• Freezing: Freeze uncut brownies (without frosting) up to 3 months. Thaw and frost when ready.

General Information

German chocolate originated in the U.S.—named for Samuel German, not the country. The classic German chocolate cake’s coconut‑pecan frosting inspired these brownies. They’re perfect for holidays like Easter, Thanksgiving, or bake sales—anytime you want chocolate with character!

Frequently Asked Questions

Can I make this gluten‑free?
Yes—substitute the flour for an equal amount of gluten‑free baking flour blend.

Is it safe to use raw egg yolks in the frosting?
Since yolks are cooked within the hot sugar‑butter mixture, they become safe and thickened. Just stir continuously.

Can I omit eggs in the frosting?
The yolks give the frosting its custardy texture. If skipped, it’ll be thin and less traditional.

What if I don’t have a thermometer?
Cook until mixture thickens and coats the back of your spoon—roughly stage of soft-ball consistency.

Can I make smaller batches?
Yes, but reduce baking pan size accordingly and watch baking time closely.

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Conclusion

There it is, my fabulous German Chocolate Brownies—decadent, dreamy, and downright irresistible. They’re the kind of dessert that makes you swoon and remember why brownies are so beloved. And if you love these, you might also enjoy my [Fudgy Triple Chocolate Brownies], or these [Salted Caramel Pecan Blondies], both available on my blog.

Thank you from the bottom of my heart for sharing this baking moment with me. Leave a review, share your photos on Pinterest (don’t forget to tag me at https://www.pinterest.com/poulefrecipe/), and reach out—I can’t wait to see how yours turned out!

Interactive Elements

I’d love to hear from you: what did you think? Leave a comment or review below, and if you share a photo on Pinterest, please tag me so I can repin and cheer you on in the kitchen!

Nutritional Information (per serving, ~1 of 16)

Nutrition	Amount
Calories	~350 kcal
Carbohydrates	45 g
Protein	4 g
Fat	18 g
Saturated Fat	8 g
Sugar	~30 g
Fiber	2 g

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