These rich chocolaty German Chocolate Brownies are topped with a gooey homemade coconut pecan frosting. Make the brownies from scratch, or use a boxed brownie mix as the base of this recipe. You’ll love this decadent dessert!
German Chocolate Brownies
That big stack of brownies is calling your name, isn’t it? Especially if they are these rich chocolaty German Chocolate Brownies that are topped with a gooey homemade coconut pecan frosting. You can either make the brownies from scratch, or use a boxed brownie mix as the base of this recipe. You’ll love this decadent dessert!! Life is better with brownies, friends. It’s a fact.
The thing I LOVE about brownies (aside from their fudgy, gooey, chewy-edged deliciousness) is that no special occasion is needed to whip up a batch. Layer cakes are made for birthdays, fancy pies mark the end of a dinner party, and homemade pastries are for weekend brunch.
But, brownies can be made for any reason…
It’s 3:00 and you’re craving chocolate → brownies.
You’re a mom struggling to potty train a stubborn toddler (ahem) → brownies.
You thought it was Friday and just realized that it’s actually Thursday (ugh) → brownies.
There are so many ways you can flavor brownies. In the past I’ve added raspberries and white chocolate, peanut butter, creamy coconut, caramel, and espresso. Today I’m bringing you German Chocolate Brownies! These brownies are topped with a gooey, sticky, coconut pecan frosting. Don’t forget you want to toast those pecans! Feel free to use your favorite brownies for the base of this recipe. Here is my favorite homemade recipe, but you can absolutely use a boxed mix too.
My family loved these brownies. The frosting takes them over the top and adds fantastic texture and flavor. Note: Please, please, pretty please, stick a spoon in that frosting and take a big bite before pouring it over the brownies. Taste testing is half the fun of being in the kitchen, right?! You’re welcome. 😉
After slicing the brownies, most of the frosting will hold up without dripping down the sides, but you might get a few spots of drippy, sweet deliciousness. You can choose to eat these brownies by hand or with a fork. My husband and son have an irrational fear of being sticky (true story), so there is no way they’d eat these with their hands. My daughter and I dove right in without utensils. In fact, my camera is currently covered in stickiness from moving these brownies around while photographing them. Sshhhhh, don’t tell my hubby.
Now hurry and get in your kitchen! Bake some brownies, drown them in coconut pecan frosting, and then dive in. Enjoy, friends!
How to toast pecans
Place in a dry skillet over medium heat, stirring frequently, until fragrant and toasted. Watch them closely so that they don’t burn.
Ingredients needed for German Chocolate Brownies
- One pan cooked and cooled brownies boxed or homemade
- Evaporated milk full fat
- Granulated sugar
- Egg yolk
- Unsalted butter
- Pure vanilla extract
- Toasted pecans
- Sweetened shredded coconut
How to Make German Chocolate Brownies
First you will need to prepare your brownies boxed or homemade.
Then grab a medium saucepan and combine the evaporated milk, sugar, egg yolk and butter over medium heat. Bring this mixture to a simmer and cook for 8-10 minutes. Make sure to whisk this frequently.
Remove the pan from the heat and stir in vanilla extract, pecans and coconut. Spoon onto the brownies and carefully spread the frosting in an even layer.
Cool completely or until the frosting has firmed up a bit before cutting. You can speed this along by placing the brownies in the refrigerator or freezer for a short time.
They will dry out if you leave them in there to long! Just a heads up!
More Chocolate Brownie Recipes
- Fudgy Marshmallow Brownies
- Turtle Brownies
- Raspberry White Chocolate Brownies
- Chocolate Caramel Brownies
- Favorite Frosted Brownies
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
German Chocolate Brownies
Ingredients
- One 8x8 or 9x9 pan cooked and cooled brownies boxed or homemade
- 2/3 cup evaporated milk full fat
- 2/3 cup granulated sugar
- 1 large egg yolk beaten
- 5 tablespoons unsalted butter cut into pieces
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup chopped toasted pecans see note
- 1 3/4 cups sweetened shredded coconut
Instructions
- In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolk and butter. Bring to a simmer and cook for 8-10 minutes, whisking frequently.
- Remove from the heat and stir in vanilla extract, pecans and coconut. Spoon onto the brownies and carefully spread the frosting into an even layer.
- Cool completely (until the frosting has firmed up a bit) before cutting. You can speed along the cooling by placing the brownies in the refrigerator or freezer for a short time. Don't leave them in too long or the brownies could dry out.
Connie says
Delicious! Doubled the recipe to cover brownies made in a 13×9 pan. Big hit at a recent potluck.
Courtney says
Yum! So glad it was enjoyed at your potluck! Thanks for sharing.
Shirley Harlan says
Haven’t tried it yet but I will only using gluten free brownie mix. Sounds absolutely delicious
Annette Kreamer says
I want your Recipe please that look so Good
Abril says
Heyy, loved the recipe. One quick question, can I use condensed milk instead of evaporated? It doesn’t exist where I live 💔
Julie Evink says
Condensed milk is sweetened so it’s not a good substitute. You can make your own Evaporated milk if you’d like.
https://www.biggerbolderbaking.com/evaporated-milk-recipe/
Nancy says
I can only find unsweetened coconu how can I make it work?t
Michelle Sperr says
Hi Nancy! That shouldn’t be a problem. You could sweeten the unsweetened coconut flakes pretty easily by using some sugar dissolved in water and pouring it over the coconut flakes. Let it dry and then you can use it or store it in the fridge for later!
Melaney says
Making tonight for tomorrow .. should I wait to add the topping in the morning. ???
Julie says
You can do it the night before, then the topping will be firm by morning.
Deneen says
Made these tonight for our church auction.. they went for $65.00. Omg they were so good. I will mark this recipe in my fadwshadow@chatter.netvorites.❤
Julie Evink says
Now I know what to bring to my church auction 😉
Deneen says
Hi, I’m making these right now, do you cool brownies then frost them or do you frost them right out of the oven
Julie Evink says
Cooled like it says in the ingredients!
Ryan says
Where’s the brownie recipe? Only shows the frosting. You show boxed or homemade but there is no link to homemade. Same as the pinterest pin I clicked through. Frosting but no recipe for the brownie.
Julie Evink says
Hi Ryan! It says “One 8×8 or 9×9 pan cooked and cooled brownies boxed or homemade”, so therefore you can use your favorite homemade brownie recipe or use your favorite boxed mix to make them!
leah says
hi, just wondering if you had ever used this recipe (or thought of using it) to make brownie cupcakes? Do you believe it would work out well? Would definitely be a rich german chocolate style cupcake. LOL. TIA
Allison Mattina says
Hi, Leah. That should work just fine. I’m not sure on the cook time, so just check them periodically. Enjoy!
Debbie Caraballo says
I really love this recipe; I’d like to make them to send to hubby’s workplace for the Harvest Festival. Have you ever doubled them? Or do you think it would work well?
Thanks!
Allison Mattina says
Hi, Debbie. I have not doubled it, but I’m sure that you can with no problem. I would suggest doubling the topping for a 9×13 (or slightly larger) pan of brownies. You might have a little more topping that you need but just add as much as you’d like.
Karly says
Oh, hello, beautiful. These brownies are seriously gorgeous. And that coconut topping? Insane. I cannot wait to try this out!