The brownies that no one can resist — don’t say I didn’t warn you

Thank you so much for being here today! I cannot WAIT to share these German Chocolate Brownies with Coconut Pecan Topping because they are one of the most indulgent, melt-in-your-mouth, bakery-style brownies I’ve ever made.

Imagine this: thick, fudgy brownies… warm, gooey coconut… buttery toasted pecans… and that old-school German chocolate flavor that tastes like pure nostalgia.

My family practically fought over the last piece — the pan didn’t stand a chance. These brownies are THAT good.

And if you love decadent desserts with a cozy twist, make sure to subscribe to my email list — I send sweet deliciousness straight to your inbox.

What Makes These Brownies So Special

These aren’t your average brownies.
These are rich, chocolatey brownies topped with the classic German chocolate frosting — buttery coconut, caramelized sugar, toasted pecans, and ALL the goodness we love.

Why you’ll love this recipe:

• Deep, chocolatey, fudgy base
• Gooey, buttery coconut-pecan topping
• Bakery-style flavor but EASY
• No mixer required
• Perfect for holidays, birthdays, parties, or cravings
• Stays soft for days (if they last that long!)

What it tastes like:

A fudge brownie married a German chocolate cake and created the most beautiful, decadent child possible.
It’s rich, sweet, nutty, gooey, buttery, chocolatey perfection.

Full Ingredients

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Brownie Base

• 1 cup (2 sticks) unsalted butter
• 8 oz semisweet or German baking chocolate, chopped
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• ½ cup cocoa powder
• ½ tsp salt

Coconut Pecan Topping (German Chocolate Frosting)

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans (toasted preferred)

Optional Enhancements:

• ¼ tsp almond extract
• Extra pecans for topping
• Dark chocolate drizzle

Tools You’ll Need

• 9×13 baking pan
• Saucepan
• Whisk
• Spatula
• Mixing bowls
• Parchment paper
• Cooling rack

Substitutions & Additions

Substitutions

• Semisweet chocolate → German baking chocolate or dark chocolate
• Pecans → walnuts or almonds
• Butter → coconut oil for topping only
• Flour → gluten-free 1:1 blend

Add-ins

• ½ cup chocolate chips folded into brownie batter
• ¼ cup caramel swirled on top before baking
• Toasted coconut in the frosting for deeper flavor

How to Make German Chocolate Brownies

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Step 1 — Prep

Preheat oven to 350°F (175°C).
Line a 9×13 baking pan with parchment, leaving overhangs.

Step 2 — Make the Brownies

In a saucepan, melt butter and chopped chocolate over low heat, stirring until smooth.

Remove from heat and whisk in:

• granulated sugar
• brown sugar

Next add:

• eggs (one at a time)
• vanilla extract

Whisk until glossy.

Fold in:

• flour
• cocoa powder
• salt

Spread batter into the prepared pan.

Bake 28–34 minutes, until the center is set but still fudgy.
Let brownies cool completely before topping.

Step 3 — Make Coconut Pecan Topping

In a saucepan, combine:

• evaporated milk
• sugar
• butter
• egg yolks

Cook over medium heat, whisking constantly, until thickened (about 8–10 minutes). It should coat the back of a spoon.

Remove from heat and stir in:

• vanilla
• shredded coconut
• chopped pecans

Let cool 10–15 minutes until spreadable.

Step 4 — Assemble

Spread the warm coconut-pecan topping over the cooled brownies.
Chill 15–20 minutes before slicing for cleaner cuts.

What to Serve With These Brownies

• Coffee or espresso
• Black tea
• A scoop of vanilla or caramel ice cream
• Fresh berries
• Whipped cream
• A drizzle of melted chocolate

Recipe Tips for Success

• Don’t overbake the brownies — fudgy is the goal.
• Toast the pecans for deeper flavor.
• Let the frosting thicken fully before spreading.
• For prettier slices, chill 30 minutes before cutting.
• Use good-quality chocolate for the brownie base — it makes a HUGE difference.

Storage Instructions

• Room Temperature: 2–3 days
• Refrigerator: 5–6 days
• Freezer: 2 months (slice before freezing!)

General Information

German chocolate desserts are famous for their iconic coconut-pecan frosting — buttery, caramel-like, and irresistibly nostalgic. Combined with fudgy brownies, it’s a match made in chocolate heaven. Perfect for holidays, potlucks, and celebrations.

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Frequently Asked Questions

1. Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend.

2. Can I double the topping?
YES. If you want extra gooey topping, double everything in the frosting.

3. Can I use fresh coconut?
Only if it’s finely shredded. Sweetened works best.

4. Can I make these ahead?
Absolutely — they taste even better the next day.

5. Can I add nuts to the brownie batter?
Yes — add up to ¾ cup chopped pecans.

Conclusion

These German Chocolate Brownies with Coconut Pecan Topping are decadent, rich, gooey, and downright addictive. Whether you’re baking for a celebration, sharing with friends, or treating yourself, this recipe hits the sweet spot every time.

Here are more Poulef favorites you’ll love:

• https://poulef.com/protein-cookie-dough/

Thank you for being here — happy baking!

Interactive Elements

If you make these brownies, share a photo with me on Pinterest — I LOVE seeing your creations:
https://www.pinterest.com/poulefrecipe/

And leave a rating or comment so others can find this delicious recipe too!

Nutrition (Approx. per brownie — 16 brownies)

Nutrient	Amount
Calories	295
Protein	3.5g
Carbs	34g
Fat	17g
Sugar	27g
Fiber	2g

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