If you’ve ever dreamed of transforming the classic flavors of your favorite cake into a rich, fudgy bar, look no further than German Chocolate Cake Brownies. This dreamy dessert combines thick, cocoa-laden brownies with a decadent coconut-pecan topping, mirroring everything you love about the original cake—but with a fun, casual twist. Whether you’re a lifelong German chocolate fan or simply looking for a crowd-pleasing treat, these brownies promise a perfect balance of gooey, nutty, chocolatey goodness in every bite.
Ingredients You’ll Need
The beauty of German Chocolate Cake Brownies is how a handful of simple pantry staples come together to create something truly special. Each ingredient plays an important role: some bring richness, a few add structure, and others layer on that iconic flavor and texture. Here’s what you’ll need:
- Unsalted butter (melted): Adds deep richness while making your brownies irresistibly moist.
- Granulated sugar: Sweetens the batter and enhances that classic brownie crackle top.
- Eggs (large): Bind everything together and help create that perfect fudgy bite.
- Vanilla extract: Boosts the chocolate flavor and rounds out the sweetness.
- Unsweetened cocoa powder: Lends bold, chocolatey depth to the brownies.
- All-purpose flour: Gives structure without making the brownies cakey—just the way they should be.
- Salt: A tiny bit sharpens all the flavors, especially chocolate.
- Baking powder: Just enough for a slight lift, while keeping that dense, fudgy texture.
- Evaporated milk: Adds creamy richness to the coconut-pecan topping.
- Brown sugar (packed): Brings a caramel-like sweetness to the topping.
- Butter (unsalted): Melted into the topping for undeniable silkiness.
- Egg yolks (large, beaten): Thicken the topping and make it luscious and glossy.
- Vanilla extract: Another splash here keeps the flavors harmonious with the brownies.
- Sweetened shredded coconut: Delivers chewy texture and that quintessential German chocolate experience.
- Chopped pecans: Offer nutty crunch in every bite of the topping.
How to Make German Chocolate Cake Brownies
Step 1: Prepare Your Pan and Oven
Let’s set ourselves up for brownie success! Preheat your oven to 350°F (175°C) and get your 8×8-inch baking pan ready by greasing it or lining it with parchment paper. This makes it super easy to lift out the brownies later (and less mess means more time to enjoy them).
Step 2: Mix the Brownie Batter
In a medium bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until everything’s smooth and glossy. This mix is the heart of your brownies—it’s what gives them that rich, fudgy foundation. Next, gently stir in the cocoa powder, flour, salt, and baking powder just until combined. Don’t overmix! Spread your batter evenly in the prepared pan, savoring how chocolatey it already smells.
Step 3: Bake Until Fudgy Perfection
Slide the pan into your preheated oven and bake for about 20 to 25 minutes. What you’re looking for is a brownie that’s set at the edges but still a little soft in the center—a toothpick should come out with just a few moist crumbs attached. Let the brownies cool completely in the pan while you whip up that legendary topping.
Step 4: Make the Coconut-Pecan Topping
As the brownies cool, grab a small saucepan and whisk together evaporated milk, packed brown sugar, butter, and your beaten egg yolks. Bring it to medium heat and keep stirring—this is where the magic happens! The mixture will thicken and bubble in about 8 to 10 minutes, turning glossy and golden. Off the heat, stir in vanilla extract, shredded coconut, and pecans. This topping is pure German chocolate nostalgia!
Step 5: Finish and Chill
Let your topping cool just a bit, then gently spread it over the cooled brownies, making sure every corner gets some love. For the best texture, pop the pan in the fridge for at least 30 minutes. This step sets the topping beautifully, so each slice is picture-perfect and easy to serve.
How to Serve German Chocolate Cake Brownies
Garnishes
To make your German Chocolate Cake Brownies extra special, try a drizzle of melted chocolate over the coconut-pecan topping or a sprinkle of extra chopped pecans and toasted coconut. For a fancier touch, a dusting of powdered sugar or a pinch of sea salt flakes right before serving adds the perfect eye-catching (and palate-pleasing) finish.
Side Dishes
Nothing pairs with these brownies quite like a scoop of vanilla ice cream, or even a dollop of whipped cream for an old-fashioned bakery vibe. If you want to keep things a little lighter, a fresh fruit salad or a handful of ripe berries brings a refreshing contrast to the dessert’s richness.
Creative Ways to Present
Cut your brownies into elegant squares for a formal gathering, or tiny bites for a party platter. Stack them up and tie with ribbon for a sweet edible gift, or layer broken pieces in a trifle with chocolate pudding and extra coconut for a showstopper dessert. These German Chocolate Cake Brownies can go from picnic basket treat to dinner party centerpiece with just a little creativity.
Make Ahead and Storage
Storing Leftovers
Keep leftover German Chocolate Cake Brownies covered in the refrigerator; the coconut-pecan topping stays freshest in a cool environment. Stored properly, they’ll last up to four days and keep that fudgy, gooey goodness intact.
Freezing
If you’d like to save some for later, freeze your cooled, cut brownies in a single layer on a baking sheet before transferring to an airtight container. They’ll keep for about two months. Just thaw in the fridge overnight—a great way to have a ready-to-eat treat on hand!
Reheating
For that just-baked taste, warm individual brownies in the microwave for about 10 to 15 seconds. This softens the topping and brings out the chocolate flavors again. If heating a larger batch, you can use a low oven (300°F) for 5 to 10 minutes, keeping the brownies covered so the topping doesn’t dry out.
FAQs
Can I use boxed brownie mix instead of homemade?
Absolutely! While homemade brownies offer the richest flavor, a high-quality boxed mix can be a great shortcut. Just bake as directed and finish with the coconut-pecan topping for that unmistakable German Chocolate Cake Brownies experience.
Can these brownies be made nut-free?
Yes, simply leave out the pecans from the topping if you need a nut-free version. You’ll still get all the chewy, chocolatey satisfaction from the coconut and brownie layers.
Do I need to refrigerate German Chocolate Cake Brownies?
Because of the rich, egg-based topping, it’s best to store these brownies in the fridge. Keeping them covered will also ensure the topping doesn’t dry out or become sticky.
How do I slice the brownies neatly?
For the cleanest cuts, chill your brownies thoroughly before slicing. Use a sharp knife, wiping it clean between cuts, and consider running the knife under warm water for extra-smooth edges.
Can I double the recipe for a larger crowd?
Absolutely—just double all the ingredients and bake in a 9×13-inch pan, adding a few extra minutes to the bake time as needed. You’ll have enough German Chocolate Cake Brownies to feed a party!
Final Thoughts
If you’re craving a dessert that’s indulgent and fun, filled with classic flavors and a little extra flair, give these German Chocolate Cake Brownies a try. They’re sure to become an instant favorite—one bite, and you’ll understand why this is a treat worth sharing again and again!
Print
German Chocolate Cake Brownies Recipe
- Total Time: 1 hour (including cooling)
- Yield: 12 brownies 1x
- Diet: Vegetarian
Description
Indulge in the decadent fusion of rich chocolate brownies topped with a luscious coconut-pecan layer, inspired by the flavors of German chocolate cake.
Ingredients
For the Brownies:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Coconut-Pecan Topping:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar (packed)
- 1/4 cup unsalted butter
- 2 large egg yolks (beaten)
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Brownies: Preheat oven to 350°F (175°C). Whisk together melted butter, sugar, eggs, and vanilla. Add cocoa powder, flour, salt, and baking powder. Bake for 20–25 minutes.
- Make the Coconut-Pecan Topping: In a saucepan, combine evaporated milk, brown sugar, butter, and egg yolks. Cook until thickened. Stir in vanilla, coconut, and pecans. Spread over cooled brownies. Chill before slicing.
Notes
- For extra indulgence, drizzle melted chocolate over the top.
- Store covered in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 28g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
