There’s nothing more indulgent than rich, fudgy brownies—except when you take them up a notch with the irresistible flavors of German chocolate cake. These German Chocolate Brownies with Coconut Pecan Frosting are the ultimate dessert mash-up. Imagine a dense, chocolate-packed brownie base topped with a gooey, nutty, caramel-like coconut pecan frosting. Each bite is a perfect balance of deep chocolate flavor, creamy sweetness, and crunchy texture.
Perfect for comfort food lovers, potlucks, holiday dessert tables, or even just a weeknight treat when you want something extra special, these brownies combine the nostalgic flavor of a classic German chocolate cake with the ease and chewiness of brownies. This is one of those party-perfect desserts that always disappears fast, so don’t expect leftovers!
Why You’ll Love This Recipe
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Rich and decadent: The brownies are ultra-fudgy with bold chocolate flavor, paired with a caramel-like topping.
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Crowd-pleasing: Perfect for potlucks, birthdays, holidays, or bake sales—everyone loves the coconut-pecan combination.
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Easier than cake: You get all the flavor of German chocolate cake without the time-consuming layer cake assembly.
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Customizable: Easily add your own twist with chocolate drizzle, nuts, or even a swirl of caramel.
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Make ahead friendly: The frosting sets beautifully, making it easy to slice, store, and serve later.
Ingredient Breakdown
For the Brownie Base
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Butter: Provides richness and moisture, creating that fudgy brownie texture. Using salted butter balances the sweetness.
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German chocolate baking bar: This mild, sweet chocolate gives the brownies their signature flavor. It melts smoothly into the butter.
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Sugar: Sweetens the batter and helps create a soft, chewy texture.
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Eggs: Add structure and give the brownies their dense, fudgy consistency.
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Vanilla extract: Enhances the chocolate flavor with warm notes.
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Salt: Balances sweetness and sharpens all the flavors.
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Flour: The backbone of the brownies, providing just enough structure without making them cakey.
For the Coconut Pecan Frosting
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Sugar: Sweetens the frosting and helps it caramelize as it cooks.
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Evaporated milk: Creates a creamy base that thickens into a custard-like consistency.
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Butter: Adds richness and helps the frosting set.
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Egg yolks: Cook into the custard base, thickening it and giving it body.
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Toasted coconut: Provides chewy sweetness with a hint of caramelized flavor.
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Toasted pecans: Add crunch and a nutty balance to the sweet topping.
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Vanilla extract: Rounds out the flavor and ties everything together.
Optional Garnish
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Melted chocolate drizzle: Adds a professional, bakery-style finish and makes the brownies extra decadent.
Pro Tips for Perfect Brownies
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Toast the nuts and coconut: Toasting enhances their flavor and keeps them from tasting raw in the frosting.
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Don’t overbake the brownies: A toothpick should come out with a few moist crumbs. Overbaking makes them dry.
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Cool completely before frosting: If the brownies are warm, the topping will melt and slide off.
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Use a sharp knife for slicing: Wipe it clean between cuts for perfect squares.
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Chill before serving: Refrigerating for at least an hour makes cutting easier and helps the topping set.
Ingredient Swaps & Variations
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Nuts: Swap pecans for walnuts, almonds, or macadamia nuts.
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Chocolate: Use dark chocolate or bittersweet chocolate for a less sweet version.
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Gluten-free: Replace the flour with a 1:1 gluten-free flour blend.
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Extra gooey: Swirl in caramel sauce on top of the brownies before baking.
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Nut-free option: Skip the pecans and double the coconut for a chewy, nut-free version.
Serving Suggestions
These German chocolate brownies are incredibly versatile. Serve them as a standalone dessert with a tall glass of milk, or dress them up for parties with:
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A scoop of vanilla or coconut ice cream on top.
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A drizzle of warm chocolate ganache or caramel sauce.
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Fresh berries on the side for contrast.
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A dollop of whipped cream for a lighter finish.
Make Ahead & Storage Tips
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Make ahead: The frosting can be prepared a day in advance and stored in the fridge. Warm slightly before spreading.
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Room temperature: Store brownies in an airtight container at room temp for up to 3 days.
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Refrigerator: Keep them in the fridge for up to 5 days for maximum freshness.
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Freezer: Freeze cut brownies individually wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight.
A Little History: Why It’s Called German Chocolate
Despite the name, German chocolate cake (and by extension these brownies) isn’t from Germany. It was named after Samuel German, an American baker who developed the special chocolate bar for Baker’s Chocolate Company in the 1800s. A Texas homemaker popularized the cake in the 1950s, and since then, it’s become a Southern classic. These brownies pay homage to that tradition while simplifying the process into a bar dessert.
Frequently Asked Questions
Can I use boxed brownie mix instead of homemade?
Yes! A boxed brownie mix works perfectly if you’re short on time. Just make the frosting from scratch to keep the authentic flavor.
Why are my brownies dry?
Most likely, they were overbaked. Check them 5 minutes before the minimum time and look for moist crumbs on the toothpick test.
Can I make this nut-free?
Absolutely. Simply leave out the pecans and increase the amount of coconut. The frosting will still taste delicious.
Do these need to be refrigerated?
They don’t have to be, but refrigeration helps the frosting set and keeps them fresh longer.
Can I double the recipe?
Yes, but use a larger sheet pan and adjust baking time as needed. Watch carefully to avoid overbaking.
German Chocolate Brownies with Coconut-Pecan Topping
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper and spray with nonstick spray.
- Melt butter in a pot over medium-low heat. Add German chocolate bar and stir until smooth.
- Remove from heat and whisk in sugar until smooth. Add eggs one at a time, whisking after each.
- Stir in vanilla and salt. Add flour and mix until just combined.
- Pour batter into prepared pan and bake 35–38 minutes, until mostly clean toothpick. Cool completely on wire rack.
- In saucepan, combine sugar, evaporated milk, butter, and egg yolks. Cook over medium-low, stirring, until thickened (12 minutes). Remove from heat.
- Stir in toasted coconut, pecans, and vanilla. Let thicken 5 minutes.
- Spread topping over cooled brownies. Let cool fully. Drizzle with melted chocolate, if desired. Cut into bars and serve.