I love chocolate, and I love coconut, so any dessert that combines the two is extra special to me! I’ve made these German Chocolate Brownies several times over the past few months… but each time we (ok, mostly I) eat them all before I have a chance to take any photos! For Memorial Day weekend I needed to make some treats to bring to a family BBQ, and I knew these would be perfect! They are easy to make, easy to transport, and oh so delicious!
Love coconut? You’re sure to love my Coconut Snoballs and Pina Colada Cupcakes.
Not a coconut lover? Try my Fudge Mint Brownies, they’re always a big hit!
Happy Baking!
How to Make German Chocolate Brownies
German Chocolate Brownies
These brownies are easy to make, easy to transport, and oh so delicious!
Ingredients
Brownies
- 4 eggs room temperature
- 1 ¼ cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 tablespoon vanilla extract
- 1 cup unsalted butter 2 sticks
- 2 ¼ cups granulated sugar
- 1 ½ cups all purpose flour
- 1 ½ cups semi sweet chocolate chips
Coconut Pecan Frosting
- 8 tablespoons salted butter
- 1 cup brown sugar light or dark, packed
- 3 egg yolks
- 8 ounces evaporated milk
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans toasted
Instructions
Prepare Brownies
- Preheat oven to 350*F and lightly grease a 9"x13" pan. If desired, line bottom of pan with parchment paper.
- In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, espresso powder and vanilla. Stir until fully combined and smooth.
- In a medium sized bowl, melt butter in the microwave (or melt in a small sauce pan on the stove). When melted, add sugar, and stir to combine.
- Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Make sure the butter mixture is warm, but not too hot, or it will scramble your eggs.
- Add the flour and chocolate chips to batter and stir until fully incorporated.
- Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick in the center of the brownies and making a little divit so you can see the center a bit. You should find moist crumbs, but no wet batter.
- Cool pan on wire cooling rack.
Prepare Frosting
- Meanwhile, prepare the frosting. In a medium saucepan over medium low heat, add butter, brown sugar, egg yolks, and evaporated milk and whisk to combine.
- Turn heat up to medium and bring mixture to a gentle boil, whisking frequently.
- Once the mixture is boiling, being whisking continuously until the mixture has thickened, about 5 minutes (keeping in mind it will continue to thicken as it cools). Remove the pan from heat and stir in the vanilla extract, toasted pecans and shredded coconut.
- Allow the frosting to cool completely before frosting the cooled brownies.
- Frost the brownies, cut into squares, and serve.
Nutrition
Calories: 414kcalCarbohydrates: 48gProtein: 5gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 85mgSodium: 195mgPotassium: 244mgFiber: 3gSugar: 36gVitamin A: 456IUVitamin C: 1mgCalcium: 71mgIron: 2mg
Tried this recipe?Let us know how it was!
I am baking these right now and they are definitely taking longer than 25 minutes to bake. I believe it’s because I wrapped the inside of my pan with foil rather than wax paper because that’s all I had. I’ve experienced the same kind of thing happening when I’ve used foil in cooking other things, so I really think that is what it is.
I tried these brownies last night and I had the same problem, they took forever to bake and ended up still being “wet” in the middle. After some research, the original recipe does say to “beat egg whites with a wire whisk until foamy”. Was disappointed in my first batch but will attempt them again-maybe even using one egg white to reduce the liquid. Love your blog Glory!
Hi Joy, Sorry the recipe didn’t turn out well for you. I’m not sure from your comment if you were more unhappy with the brownie part or the topping. The egg whites on top shouldn’t effect the brownie itself. The egg whites do need to be broken up, but I have found that can be done just fine in one step, by beating them with the other topping ingredients. Feel free to adjust the baking time a bit, as needed. This recipe does produce a fudgy brownie, versus a “cakey” brownie. I might suggest adding an additional 1/2 cup of flour for a more sturdy brownie. Also, it is important to allow them to fully cool before trying to cut them. Feel free to experiment and find a combo you like best! Happy Baking!
Just made these! Everyone loved them! I didn’t have pecans so I used hazelnuts instead, and still turned out delicious! 🙂
These have looked incredible since I started mixing them up. I was excited to only have to wait 25 minutes to dig in, but I’m 45 minutes into baking them and my toothpick still doesn’t come out clean :/ What am I doing wrong?!
I have made this recipe a few times, and usually cook it the recommened time (25-30 minutes). Ovens to vary a bit, but I can’t imagine it would take quite 45 minutes. How did they turn out? The toothpick should come out with just a few moist crumbs, but not wet, it does not need to be perfectly clean.