German Chocolate Brownies

I love chocolate, and I love coconut, so any dessert that combines the two is extra special to me!  A while back I pinned this delicious recipe (from Confessions of a Cookbook Queen) and I knew they would quickly become a family favorite.  I’ve made them 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!

Print Recipe

German Chocolate Brownies

Yield: 16 small/medium brownies

Ingredients:

Brownies-
1/2 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup flour
1/2 cup semi-sweet chocolate chips

Topping-
2 egg whites
1 cup sweetened flaked coconut
1/2 cup chopped pecans
1/4 cup brown sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions:

1. Preheat oven to 350*F. Line an 8"x8" (or 9"x9") square baking pan with parchment paper (or line with foil and spray foil with non-stick spray).

2. In a large bowl, stir together the melted butter, cocoa powder, sugar, eggs and vanilla. Mix until well combined. Add in the flour and stir until it's just incorporated. Fold in chocolate chips.

3. Pour brownie batter into the prepared pan, smoothing as needed with a spatula.

4. In a medium bowl combine topping ingredients. Stir until well combined.

5. Spread topping over brownie batter, then bake brownies for 25-30 minutes, or until toothpick inserted in the center comes out almost clean.

6. Cool brownies on a wire cooling rack, remove from pan and cut as desired.

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!

41 comments

  1. 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.

  2. 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!

  3. Just made these! Everyone loved them! I didn’t have pecans so I used hazelnuts instead, and still turned out delicious! 🙂

  4. 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.

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