If you’re craving a dessert that brilliantly combines the fudgy richness of brownies with the iconic lusciousness of German chocolate cake, you’ve just found your new favorite treat. This German Chocolate Cake Brownies Recipe marries dense, chocolatey goodness with a decadent coconut-pecan topping that’s creamy, nutty, and sweet all at once. It’s like having the best of two classic desserts in every bite, guaranteed to charm your taste buds and impress your friends anytime you share it.
Ingredients You’ll Need
Getting the perfect German Chocolate Cake Brownies Recipe starts with simple, everyday ingredients that come together to create layers of flavor and texture. Each component plays an important role, from the rich cocoa giving depth to the brownies to the creamy coconut-pecan topping that delivers the signature taste you love.
- Unsalted butter: Melted butter provides moisture and a delicious richness that keeps the brownies tender.
- Granulated sugar: Adds sweetness and helps create a chewy texture in the brownie base.
- Brown sugar: Brings a subtle molasses note that deepens the flavor; can be swapped with granulated if desired.
- Large eggs: Bind the ingredients and contribute to the fudgy structure.
- Vanilla extract: Enhances the overall flavor with warm and inviting notes.
- All-purpose flour: Gives the brownies structure without making them cakey.
- Unsweetened cocoa powder: Essential for that intense chocolate flavor.
- Baking powder: Helps just a touch of rise for perfect brownie texture.
- Evaporated milk: Creates the signature moist and creamy topping that defines German chocolate.
- Egg yolks: Add richness and help thicken the topping.
- Additional granulated sugar: Sweetens the topping to balance coconut and nuts.
- Butter for topping: Adds creaminess and helps the topping set beautifully.
- Sweetened shredded coconut: Brings chewy texture and tropical sweetness to the topping.
- Chopped pecans: Provide crunch and a toasty nutty flavor classic to German chocolate desserts.
How to Make German Chocolate Cake Brownies Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Greasing a 9×13-inch pan or lining it with parchment paper will ensure that your brownies come out cleanly without any sticking, setting the stage for a perfectly baked base.
Step 2: Mix the Brownie Batter
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and creamy. This combination delivers a rich and moist foundation for your brownies.
Step 3: Incorporate Dry Ingredients
Sift the flour, cocoa powder, and baking powder together to prevent lumps, then gently fold them into the wet mixture. Taking care not to overmix will keep your brownies tender and fudgy, avoiding cakey results.
Step 4: Bake the Brownie Base
Pour the batter evenly into your prepared pan and bake for about 25 to 30 minutes. Keep an eye on the brownies—the edges should be set while the center remains slightly soft. Once done, let the brownies cool completely for the topping to adhere perfectly.
Step 5: Create the Coconut-Pecan Topping
In a saucepan over medium heat, whisk together evaporated milk, egg yolks, sugar, and butter. Stir constantly for 7 to 10 minutes until the mixture thickens beautifully. This step is key for achieving that signature rich topping that makes this German Chocolate Cake Brownies Recipe stand out.
Step 6: Add the Signature Ingredients
Remove your saucepan from heat, then fold in the vanilla, shredded coconut, and chopped pecans. The coconut adds chewiness, while the pecans lend crunch and nutty richness—both essentials to the classic topping.
Step 7: Assemble and Chill
Spread the warm coconut-pecan topping evenly over the cooled brownies. Pop the pan into the fridge for 20 to 30 minutes so the topping firms up just right, making it easier to slice and enjoy.
Step 8: Serve and Savor
Finally, cut the brownies into generous squares and prepare to indulge. Each bite delivers a harmonious combination of fudgy chocolate and textured topping that’s absolutely irresistible, especially when fresh.
How to Serve German Chocolate Cake Brownies Recipe
Garnishes
For an extra touch of elegance, sprinkle some toasted coconut flakes or extra chopped pecans on top before serving. A drizzle of melted chocolate or a dollop of whipped cream can also elevate these brownies to dessert perfection.
Side Dishes
Pairing these brownies with a scoop of vanilla or coconut ice cream enhances their creamy texture and balances the richness. Fresh berries or a simple fruit compote provide a nice, tart contrast that refreshes the palate.
Creative Ways to Present
Try serving your German Chocolate Cake Brownies Recipe in a rustic wooden box lined with parchment for a cozy, homemade vibe. Alternatively, cut them into bite-sized pieces and arrange on a dessert platter for guests to graze on during parties or gatherings.
Make Ahead and Storage
Storing Leftovers
You can store leftover brownies in an airtight container at room temperature for up to 3 days. Keeping them tightly sealed ensures they stay moist and flavorful without drying out.
Freezing
These brownies freeze beautifully. Wrap individual pieces or the entire pan tightly with plastic wrap and aluminum foil before freezing. They will keep well for up to 3 months. Thaw overnight in the refrigerator before serving to maintain their texture.
Reheating
Reheat brownies gently in a low oven (around 300°F) for 10-15 minutes to revive their fudgy texture. You can also microwave single servings for 15-20 seconds if you’re in a hurry—warm with a scoop of ice cream is divine.
FAQs
Can I use regular milk instead of evaporated milk for the topping?
While regular milk can be substituted in a pinch, evaporated milk gives the topping its distinct creamy richness and thicker consistency. Using regular milk may result in a thinner topping that doesn’t set as well.
What is the difference between these brownies and regular brownies?
These brownies stand out because of the luscious coconut-pecan topping inspired by German chocolate cake, which adds texture and layers of flavor that regular brownies don’t have.
Can I make the topping ahead of time?
Absolutely! You can prepare the coconut-pecan topping earlier in the day and refrigerate it. When ready to assemble, gently warm it to spread easily over the cooled brownies before chilling.
Is it important to cool the brownies before adding the topping?
Yes, cooling the brownies completely prevents the topping from melting or sliding off, helping it set properly for that classic texture and look.
Can I substitute pecans with other nuts?
Pecans provide a traditional flavor and texture, but you can use walnuts or almonds if you prefer. Just make sure to chop them finely and toast them for extra flavor.
Final Thoughts
There’s something incredibly satisfying about mastering the German Chocolate Cake Brownies Recipe and sharing this cozy, indulgent treat with the people you love. From that first bite of fudgy brownie to the creamy coconut-pecan topping, these brownies deliver a unique twist on a classic dessert that’s perfect for any occasion. I can’t wait for you to try them and see how quickly they become a new favorite in your baking repertoire!
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German Chocolate Cake Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich German Chocolate Cake Brownies featuring a moist chocolate base topped with a luscious coconut-pecan frosting. Combining the fudgy texture of classic brownies with the signature German chocolate cake topping, this dessert is perfect for chocolate and coconut lovers alike.
Ingredients
Brownie Base
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar (or granulated sugar if preferred)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 tsp baking powder
Coconut-Pecan Topping
- 3/4 cup (180 ml) evaporated milk
- 3 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter
- 1 tsp vanilla extract
- 1 cup (75 g) sweetened shredded coconut
- 1 cup (100 g) chopped pecans
Instructions
- Make the Brownies: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch pan by greasing it or lining with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder, then gently fold them into the wet mixture just until combined to avoid overmixing.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow to cool completely in the pan.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine evaporated milk, egg yolks, granulated sugar, and butter. Stir constantly with a whisk to prevent curdling, cooking for 7 to 10 minutes until the mixture thickens to a custard-like consistency.
- Finish the Topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool slightly.
- Assemble the Brownies: Spread the cooled coconut-pecan topping evenly over the cooled brownie base. Place the assembled brownies into the refrigerator and chill for 20 to 30 minutes to help the topping firm up.
- Serve: Cut the brownies into 16 squares and serve chilled or at room temperature. Enjoy this rich and indulgent treat!
Notes
- Ensure brownies are completely cool before spreading the topping to prevent it from melting.
- Use parchment paper for easier removal and cleaner edges.
- Store leftover brownies refrigerated in an airtight container.
- For a nut-free version, omit pecans or replace with chopped walnuts or almonds.
- The topping thickens as it cools, so adjust chilling time based on preferred firmness.
