German Chocolate Brownies with Coconut Pecan Topping – Fudgy, Toasty & Totally Irresistible

These German Chocolate Brownies are a decadent twist on a classic dessert—featuring rich, fudgy chocolate brownies topped with a buttery coconut pecan frosting. It’s everything you love about German chocolate cake, in a chewy, gooey bar form.

Introduction: A Brownie That Means Business

If you’re a fan of German chocolate cake, you’re going to fall head over heels for these German Chocolate Brownies. They take all the best parts of the iconic dessert—the deep chocolate base, the sweet coconut-pecan topping—and pack them into a dense, fudgy brownie that’s perfect for potlucks, holidays, or anytime you need a little indulgence.

What makes these brownies so special is the contrast of textures and flavors: the rich, slightly bitter chocolate base is balanced by the sweet, buttery topping, which is loaded with toasted coconut and crunchy pecans. It’s a match made in dessert heaven.

Ingredients Breakdown

Let’s take a closer look at what makes these brownies so irresistible:

For the Brownie Base:

• Unsalted butter (1 cup / 2 sticks)
  Adds richness and moisture to the brownies.
• Semisweet or German baking chocolate (8 oz, chopped)
  The heart of the brownie—use high-quality chocolate for the best flavor.
• Granulated sugar (1½ cups)
  Sweetens the brownies and helps create that crackly top.
• Eggs (3 large)
  Provide structure and richness.
• Vanilla extract (1 tsp)
  Enhances the chocolate flavor.
• All-purpose flour (¾ cup)
  Just enough to hold everything together while keeping the texture fudgy.
• Salt (½ tsp)
  Balances the sweetness and deepens the chocolate flavor.

For the Coconut Pecan Topping:

• Evaporated milk (¾ cup)
  Creates a creamy base for the topping.
• Egg yolks (3 large)
  Thicken the topping and add richness.
• Granulated sugar (¾ cup)
  Sweetens the topping and helps it caramelize.
• Unsalted butter (½ cup / 1 stick)
  Adds richness and helps emulsify the topping.
• Vanilla extract (1 tsp)
  Adds warmth and depth.
• Sweetened shredded coconut (1½ cups)
  Toasty, chewy, and essential to the classic flavor.
• Chopped pecans (1 cup)
  Add crunch and nutty flavor.

Optional: Add a pinch of cinnamon or a splash of bourbon for a grown-up twist.

Equipment Needed

• 9×13-inch baking pan
• Mixing bowls
• Saucepan
• Whisk and spatula
• Measuring cups and spoons
• Parchment paper (optional, for easy removal)
• Oven

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking pan or line with parchment paper for easy removal.

Step 2: Make the Brownie Batter

In a medium saucepan over low heat:

• Melt 1 cup butter and 8 oz chopped chocolate, stirring until smooth.

Remove from heat and let cool slightly.

Whisk in:

• 1½ cups granulated sugar
• 3 large eggs, one at a time
• 1 tsp vanilla extract

Stir in:

• ¾ cup all-purpose flour
• ½ tsp salt

Mix until just combined—don’t overmix.

Pour the batter into the prepared pan and smooth the top.

Step 3: Bake the Brownies

Bake for 25–30 minutes, or until:

• A toothpick inserted in the center comes out with a few moist crumbs
• The top is set and slightly crackly

Let cool completely in the pan while you prepare the topping.

Step 4: Make the Coconut Pecan Topping

In a medium saucepan over medium heat, whisk together:

• ¾ cup evaporated milk
• 3 egg yolks
• ¾ cup granulated sugar
• ½ cup butter

Cook, whisking constantly, until the mixture thickens—about 8–10 minutes.

Remove from heat and stir in:

• 1 tsp vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

Let cool slightly, then spread evenly over the cooled brownies.

Tip: For extra texture, toast the coconut and pecans before adding them to the topping.

Step 5: Chill & Slice

Refrigerate the brownies for 30–60 minutes to set the topping.

Once firm, slice into squares and serve.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Serving Suggestions

Perfect for:

• Holiday dessert trays
• Potlucks and bake sales
• Birthday parties
• Gifting to friends and neighbors

Pair with:

• A scoop of vanilla or coconut ice cream
• A drizzle of chocolate or caramel sauce
• A cup of coffee or hot cocoa

Presentation Tip: Garnish with a sprinkle of toasted coconut or a drizzle of melted chocolate for a bakery-style finish.

Variations to Try

Want to make them your own? Try these delicious twists:

Black Forest Brownies

Add chopped dried cherries to the brownie batter and top with whipped cream and chocolate shavings.

Bourbon Pecan

Add 1 tbsp bourbon to the topping for a rich, smoky flavor.

Double Chocolate

Stir chocolate chips into the brownie batter for extra gooeyness.

Gluten-Free

Use a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free.

Storage and Make-Ahead Tips

• Make-Ahead: Bake and frost the brownies up to 2 days in advance.
• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze unfrosted brownies for up to 2 months. Thaw and add topping before serving.

Tip: Slice before freezing and wrap individually for easy grab-and-go treats.

Nutrition Notes (Per Brownie, ~1 of 16)

• Calories: ~360
• Protein: ~4g
• Carbohydrates: ~30g
• Fat: ~24g
• Sugar: ~22g
• Sodium: ~100mg
• Fiber: ~2g

These brownies are:

• Rich and fudgy
• Sweet and nutty
• Perfectly portioned
• Great for sharing

Final Thoughts

These German Chocolate Brownies with Coconut Pecan Topping are more than just a dessert—they’re a celebration of flavor, texture, and tradition. Whether you’re baking for a special occasion or just because, they’re guaranteed to impress.