German Chocolate Brownies

This scratch made German Chocolate Brownies recipe is the only one you’ll ever need! Serve them with coffee, hot tea or a tall glass of cold milk for the ultimate handheld fusion dessert treat.

What Makes German Chocolate Cake Different?

When a recipe includes “German Chocolate” in the title, without fail someone will say it isn’t German. It always strikes me as funny, since no one ever said that it was. German chocolate is named after its inventor whose name was Sam German. He worked for Baker’s chocolate company and it’s his chocolate that made famous the German Chocolate Cake that we all love. It’s famous for being a chocolate layer cake frosted with a signature coconut pecan frosting. It’s a classic chocolate dessert that’s universal in appeal.

Ingredients to Make German Chocolate Brownies Recipe

These brownies are a variation of that famous cake, no box of brownie mix needed. Ingredients to make homemade German Chocolate Brownies: (Scroll down for full printable recipe card.)

• Brownies: All purpose flour sifted with baking powder and salt forms the base of the brownie batter.
• Chocolate: Semi-sweet chocolate chips or chopped German chocolate baking bar.
• Butter: Salted or unsalted butter.
• Sugar: Granulated sugar for sweetness.
• Flavoring: Vanilla extract for sweet floral notes.
• Whole Eggs: Three large eggs bind the batter and adds richness.
• Coconut Pecan Frosting: Butter, evaporated milk, granulated sugar, light brown sugar, light corn syrup, salt, vanilla extract, egg yolks, pecans and sweetened flaked coconut.

How to Make the Best German Chocolate Brownies Recipe

• Chocolate – In medium saucepan, melt chocolate and butter over medium-low heat, stirring constantly until completely smooth. Remove chocolate mixture from heat.
• Batter– Add flour, sugar, vanilla, baking powder, salt and eggs. Stir until fully combined.
• Transfer to Pan – Spread brownie batter into prepared pan.
• Oven – Bake in preheated 350°F oven per the recipe until a toothpick shows moist crumbs. Cool completely
• German Chocolate Topping – Toast Pecans by spreading pecans in a single layer on a baking sheet. Toast per the recipe then set aside to cool.
• Sauce – In a heavy bottomed saucepan over medium high heat melt butter with milk, granulated and brown sugar, corn syrup and salt. Cook while stirring until the sugar has dissolved, then lower the heat to medium.
• Temper Eggs – Whisk a small amount of the warm liquid into egg yolks to temper, then whisk the egg yolks into the saucepan.
• Simmer – Cook over medium stirring until thickened around 12-15 minutes.
• Mix-Ins – Remove from the heat and add the vanilla, toasted pecan pieces and coconut.
• Frost – Cool to room temperature then frost brownies in an even layer.

Tips for Making German Chocolate Brownies

• Kitchen Tools You’ll Need: A large mixing bowl, medium bowl, medium saucepan, measuring cups and spoons, whisk, baking sheet, 13×9-inch cake pan or baking dish and wire rack.
• Coconut Pecan Frosting: The gooey coconut topping is rich and decadent by design. It’s the same type of topping you’d enjoy on the classic German Chocolate Cake. I prefer a combination of both granulated sugar and brown sugar for the rich color and flavor. In a pinch, you could use all granulated sugar in the same amount.
• Cut Into Desired Portions: You can cut these brownies into any size you like depending on the amount of servings that you need. If you’re serving them along with other desserts, tiny two bite size is perfection.
• Line the Pan with Parchment Paper: If you’d like to remove the brownies from the pan for slicing, line the baking pan with parchment paper first leaving overhang for handles.
• Do I Need to Drizzle German Chocolate Brownies with Melted Chocolate? You can if you’d like, but it’s not necessary. To do so, melt 1/2 cup of semi-sweet chocolate chips in a small microwave safe bowl until smooth then drizzle over the delicious coconut pecan icing.
• When to Serve: Serve these brownies for dessert any time of year. Add them to your Thanksgiving and Christmas desserts, summer picnics, July 4th cookouts, Easter, graduation parties, potluck gatherings or anytime handheld sweets are on the menu.

Recipe Variations

• Chocolate Substitution: You can use semi sweet chocolate chips or chopped Baker’s German Chocolate using the same amount in the recipe. You’ll likely need 6-8 ounces of German chocolate to equal the same amount. Either way, you’ll yield a delicious chocolate brownie base for this recipe.
• Espresso Powder: For an even deeper chocolate flavor add one teaspoon of espresso powder to the brownie batter.

Storage and Leftovers

• Leftovers: Store German Chocolate Brownies in an airtight container or covered with foil chilled in the fridge for up to one week.
• How to Store: It’s best not to stack the brownies but should you choose to, place wax paper between the layers to prevent them from sticking to the german chocolate frosting.
• Freezer: You can freeze these brownies for up to 2 months. Thaw in the fridge then enjoy!

More Southern Cookie Bars and Brownie Recipes to Make

We love our cookie bars, cakes and pies in the South and they are unapologetically rich and decadent. More recipes you may like to try:

• Easy Cherry Pie Crumb Bars are a cake mix hack that anyone can make.
• Frosted Red Velvet Brownies is a fusion of two Southern icons.
• Pecan Pie Bars are a terrific handheld option for showers, parties, holidays, tailgating and beyond.
• Butterscotch Brownies are buttery, chewy and sweet.
• Lemon Chiffon Chess Bars (A.K.A. gooey butter cake) is perfect for tea time with the girls.
• Triple Chocolate Cheesecake Bars are decorated with a chocolate ganache doodle.
• Orange Brownies from Recipe Girl.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan