German Chocolate Brownies

Hello friends! If you’re a fan of the classic German chocolate cake, get ready for your new favorite and delicious twist: German Chocolate Brownies. These start with an ultra-rich, fudgy brownie base loaded with real chocolate, then get topped with a buttery coconut-pecan topping that’s sweet, gooey, and irresistibly toasty. It’s a decadent two-in-one dessert that hits all the right notes—nutty, chocolatey, and chewy in every bite.

Unlike traditional frosted brownies, these are baked in two stages: first the brownie base, then the coconut topping is added and baked until golden and set. They’re just the thing for potlucks, birthdays, or any time you want something delicious and made from scratch.

The Best German Chocolate Brownies Recipe

These homemade brownies take inspiration from German chocolate cake but bring the decadence to a whole new level. The base is rich and fudgy with layers of dark chocolate and cocoa, while the coconut topping brings a mix of butter, brown sugar, evaporated milk, toasted pecans flavors. Then it’s all baked into a gooey layer that caramelizes slightly as it cooks. Every bite gives you a mix of chewy brownie and sweet, nutty topping. Say goodbye to boxed brownie mix!

Full step-by-step instructions, total time & ingredients are at the bottom of the post.

Brownie Batter

Preheat the oven to 350ºF. Lightly grease a 9×9-inch square pan and line the bottom and sides with parchment paper, leaving a slight overhang to lift the brownies later.

In a large bowl, combine the butter and semi-sweet chocolate. Melt in the microwave in 15 to 30 second increments in a microwave-safe bowl, stirring in between until smooth. You can also use a double boiler over gently simmering water in a medium saucepan.

Once melted, whisk in the granulated sugar until fully combined. Add the eggs one at a time, whisking well after each addition to the melted butter and sugar mixture. Stir in the vanilla with the final egg.

Sift in the flour, cocoa powder, and salt over the wet ingredients. Use a rubber spatula or whisk to mix just until combined. Fold in the chopped chocolate or chocolate chips.

Pour the brownie batter into the prepared pan and smooth the top. Bake for 25 to 35 minutes, just until the top looks set and the edges are firm. The center should still be slightly underbaked—it will bake more after adding the topping.

Coconut Topping

While the brownies are baking, prepare the coconut topping. In a mixing bowl, beat the butter for about 1 minute in a stand mixer until fluffy. Add the brown sugar and beat again for 30 to 60 seconds.

Add the eggs one at a time, mixing well between each. Mix in the flour until combined. Slowly pour in the evaporated milk, mixing on low speed.

It may look a little separated at first—that’s okay. Stir in the vanilla, then fold in the chopped pecans and coconut flakes.

Second Bake

Once the brownies are pre-baked, remove them from the oven and pour the coconut mixture evenly over the top of the brownies. Use a spatula to gently spread it to the edges.

Return the pan to the oven and bake for another 25 to 35 minutes, or until the top is golden and set.

Let the brownies cool completely in the pan before slicing. For clean edges, chill the brownies in the fridge for 30 minutes before cutting.

Storage

Store any leftover brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 6 days. Let refrigerated brownies sit at room temp for 15–20 minutes before serving for the best texture.

To freeze: wrap tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours.

Tips & Tricks for German Chocolate Brownies

• Don’t overbake the brownie base. Pull it out when the edges are set but the center is still soft—it will continue baking with the topping.
• Use parchment handles. Line two sides of the pan with parchment to lift the brownies out easily and slice clean squares.
• For extra toasty topping, place the brownies under the broiler for 1–2 minutes at the end—just watch carefully!
• Use chopped chocolate instead of chips for the best melt and chocolate flavor in the brownie base.
• Let cool fully before slicing. The topping needs time to set for clean, layered bars.

Variations on German Chocolate Brownies:

Caramel Sauce: This caramel sauce would pair perfectly drizzled on top!

Add more chocolate: Drizzle melted chocolate or ganache over the top after baking.

Salted twist: Add a sprinkle of flaky salt over the topping after baking to contrast the sweetness.

Nut-free version: Skip the pecans and add extra coconut or substitute with chopped sunflower seeds.

If you like this recipe, you’ll love these!

• Coconut Cake
• Oreo Brownies
• Coconut Cupcakes
• Pecan Pie Brownies

Let me know if you give these a try as I’m sure they’ll be the star of the show! Tag me on Instagram so I can see your chocolatey coconut creations 🍫🥥✨

German Chocolate Brownies

Camila Hurst

These German Chocolate Brownies combine a rich, fudgy chocolate base with a gooey coconut-pecan topping inspired by classic German chocolate cake. Baked in two layers for maximum texture and flavor, they’re sweet, nutty, and utterly indulgent.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine german

Servings 16 servings

Calories 516 kcal

Ingredients

  

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Brownie Batter

• ¾ cup unsalted butter 170g
• 1 cup semi-sweet chocolate 170g
• 1½ cup granulated sugar 300g
• 3 large eggs room temperature
• 1 tsp vanilla extract
• ¾ cup all-purpose flour 95g
• ½ cup unsweetened cocoa powder 50g
• ½ tsp salt
• ½ cup chocolate chips or chopped chocolate 85g

Coconut Topping

• ½ cup unsalted butter room temperature (113g)
• 1 cup brown sugar 220g
• 2 large eggs room temperature
• ¼ cup all-purpose flour 30g
• ½ cup evaporated milk 120g
• 1 tsp vanilla extract
• 1 cup chopped pecans 100g
• 2 cups coconut flakes sweet or unsweetened (160g)

Instructions

 

Brownie Batter

• Pre-heat the oven to 350ºF.
• Grease a 9”x9” square pan with oil, cooking spray, or butter. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.
• Place the butter and chocolate in a large bowl. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. Alternatively, you can use a double boiler to melt the chocolate and butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar to the bowl and whisk until combined
• Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.
• Along with the final egg, add the vanilla and whisk to combine.
• Sift the flour, cocoa powder, and salt together and add it to the bowl.
• Add the chopped chocolate, or chocolate chips. Stir to combine.

To Bake

• Pour the brownie batter on the bottom of the prepared pan.
• You will bake the brownies in two rounds. First for about 25-35 minutes, until the brownies look set around the edges and on top, but not fully baked through. Check your brownies at the 25 minute mark. They are ready to be topped with coconut filling when the edges are set, but the middle is still loose. This can take anywhere from 25-35 minutes depending on your oven. If unsure, it's better to slightly underbake the brownies.
• While the brownies bake, make the coconut topping.

Coconut Topping

• In a bowl, beat the butter with an electric mixer for about 1 minute.
• Add the brown sugar and beat for another 30 to 60 seconds, until incorporated.
• Add the eggs, one at a time, mixing until incorporated before adding the next one.
• Add the flour and mix to combine.
• Slowly add the evaporated milk, whisking vigorously until combined. The mixture can look a bit separated, it's okay. If you add the evaporated milk very slowly, while whisking non-stop, you will create emulsion, which will help prevent separation. But even if it does separate a bit, it's still fine. It will bake just fine.
• Add the vanilla and mix.
• Add the pecans and the coconut, and mix until combined.

Second Bake

• Remove the brownies from the oven after about 30-35 minutes, once they look set around the edges, but still loose in the middle. (See step above about baking time, which can vary)
• Pour the coconut topping over the hot pre-baked brownies and spread with a spatula evenly over the top.
• Place the brownies back in the oven and bake for another 25 to 35 minutes, until set on top and around the edges.
• Remove the brownies from the oven. Let them cool down before slicing and serving.

Notes

Storage: Store the brownies in an airtight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.

For Easy Removal: Make sure to leave a slight overhang of parchment paper on two sides of the pan to act as handles. This will make it easier to lift the brownies out in one piece for cleaner slicing.

Baking Time: Oven temperatures can vary significantly, and the suggested baking time of 35 minutes is based on how long it took in my oven. However, if your oven runs hotter or is a convection oven, there’s a chance this baking time could overbake the brownies, resulting in a drier texture. To ensure moist and fudgy brownies, start checking for doneness at the 25-30 minute mark. The brownies shouldn’t be fully baked, just set around the edges and center, but still soft. Avoid baking until a toothpick comes out completely clean, as this can lead to dryness.

Oven: If you’re using a convection oven, you may need to reduce the temperature by 25°F and monitor closely.

Nutrition

Serving: 1 brownieCalories: 516kcal

Keyword german chocolate brownies

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