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!
Not a coconut lover? Try my Fudge Mint Brownies, they’re always a big hit!
How to Make German Chocolate Brownies
German Chocolate 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
- 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.
- 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.