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.
Easy German Chocolate Brownies Recipe
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 cake we all love. It's a classic chocolate dessert that's universal in appeal. These brownies are a riff on that famous cake and one that kids of all ages will gobble up in no time.
How to Make the Best German Chocolate Brownies Recipe
- Ingredients you'll need to make homemade German Chocolate Brownies: All purpose flour, granulated sugar, melted butter (salted or unsalted) salt, baking powder, vanilla extract, semi sweet chocolate chips OR chopped German chocolate and large eggs.
- For the Coconut Pecan Topping you'll need: Granulated sugar, light brown sugar, butter, corn syrup, vanilla extract, chopped toasted pecans, coconut and large egg yolks.
- You can use semi sweet chocolate chips or chopped Baker's German Chocolate in the same amount. 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.
- The 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.
- 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.
- Store German Chocolate Brownies in an airtight container chilled for up to one week. It's best not to stack the brownies but should you choose to, place wax paper between the layers to prevent them from sticking together and ruining the topping.
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:
German Chocolate Brownies
- 2 cups semi-sweet chocolate chips (Or chopped German chocolate baking bar)
- ½ cup butter
- 1 ⅓ cup all purpose flour
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs beaten
- ½ cup butter
- 1 8 oz can evaporated milk
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 tablespoon light corn syrup
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large egg yolks beaten
- 1 cup toasted pecan pieces
- 1 cup sweetened flaked coconut
- To make the brownies: Preheat oven to 350°F. Spray a 13 x 9 inch baking pan with cooking spray. Set aside.
- In medium-size saucepan, melt chocolate and butter over medium-low heat, stirring constantly until completely smooth.
- Remove saucepan from heat. Add flour, sugar, vanilla, baking powder, salt and eggs mixing until fully combined. Spread batter in evenly in pan.
- Bake 30 minutes or just until center is set. Cool completely, on a cooling rack about 1-2 hours.
- To make the topping: Spread pecans in a single layer on a baking sheet. Toast in a 350°F oven for 6-8 minutes until lightly golden. Set aside to cool.
- 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. Whisk ¼ cup of the warm liquid into egg yolks to temper, then whisk the egg yolks into the saucepan.
- Cook over medium stirring until thickened around 12-15 minutes. The consistency should coat the back of a spoon like a thin pudding. [Tip: The icing will thicken more as it cools.]
- Remove from the heat and add the vanilla, toasted pecan pieces and coconut. Pour into a bowl and cool to room temperature while brownies cool.
- Frost brownies. Store in an airtight container chilled.
- Bring to room temperature, cut into squares for serving.