These German Chocolate Brownies are the BEST dessert. Ultra decadent, fudgy brownies loaded with a sweet coconut brown sugar frosting. There’s nothing better!
Alright y’all, I know that I pretty much always start off my blog posts like this but here it goes: I used to hate coconut!
I don’t know why…but as a kid, I was repulsed by it. Add to that last brussel sprouts, mushrooms, tomatoes, onions….wow my taste buds sure have changed. Thank goodness!
Especially since these brownies are LOADED with the best frosting that will blow your German Chocolate loving minds!
These are the perfect decadent dessert when you are craving something warm, gooey and fudgy!
Why You’ll Love These Brownies:
Alright, if you’re a FUDGY brownie lover, you’re absolutely in the right place. If you love gooey warm middles of the brownies, also in the right place.
If you love them more dry and cake like, this might not be the brownie for you BUT I still might be able to convince you!
These brownies are so thick and dense and RICH with a deep + dark cocoa flavor. The tops are the perfect crackly tops you would see in a boxed mix but you get so much more flavor when they’re homemade!
You could honestly stop right at just baking the brownies and go on with your day butttt if you really want to take it up a notch, I highly recommend that you make the homemade german chocolate frosting!
From the sweetness of the brown sugar, salty butter, shredded coconut and crunchy pecans, you truly can’t go wrong with this frosting.
I will warn you though – it’s DECADENT. Like, decadent to where it’s so rich you can hardly make it through one brownie. Which is good because these keep VERY well for leftovers!
And they just happen to go perfectly with a late night glass or cold milk, mid day cup of tea or coffee or honestly, anytime you want to eat one!
So let’s get into what you need to make them!
Ingredients You Need:
- Salted butter
- Dark chocolate chips
- Cocoa powder
- Eggs + egg yolks
- Vanilla extract
- Espresso powder
- Granulated sugar
- Flour
- Salt
- Light brown sugar
- Pecans
- Sweetened shredded coconut
- Evaporated milk
Best Brownie Baking Tips:
Begin as always by preheating the oven and getting your baking pan prepared. I baked mine in an 8×8 glass baking pan and I added parchment paper inside. If you don’t have parchment paper, feel free to use non-stick cooking spray or butter and grease the pan generously.
Next, add 1 stick of salted butter to a bowl with chocolate chips and microwave about 30-40 seconds to let it melt together. I promise it won’t take long! Stir stir stir until it’s fully melted/no lumps. Next, add in the cocoa powder and stir until no lumps!
In a large bowl, add in 3 whole eggs, vanilla extract, the sugar, espresso powder (if desired!) and a pinch of salt. Whisk until fully combined and then add in that delicious chocolate mixture. It should look something like THIS:
Then add in the flour last and gently fold in some chocolate chips.
Spread the batter evenly throughout the pan and bake it up, baby!
Bake for 35-40 minutes. If you stick a toothpick into the brownies, it still might have some crumbs/batter on it but don’t worry – it will continue baking when you take it out and let it cool.
Once the brownies are completely cool, it’s time to whisk up that delicious frosting!
To a small saucepan, add in sugar, egg yolks, evaporated milk and a pinch of salt. Whisk together and let it come to a gentle simmer on medium heat. Continually whisk it! It should thicken in about 3-5 minutes or so.
Once it’s thickened up some, add in the coconut, vanilla extract and chopped pecans. Stir together.
Add that decadent frosting on top of the brownies and slice them up! Eat warm with a cold glass of milk and enjoy every delicious bite, my friends! XO – Haylie
Did you enjoy this recipe? Here are a few others you might like:
Fudgy Peppermint Mocha Brownies
Dark Chocolate Truffle Brownies
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
German Chocolate Brownies
These German Chocolate Brownies are the BEST dessert. Ultra decadent, fudgy brownies loaded with a sweet coconut brown sugar frosting. There’s nothing better!
Ingredients
Fudgy Brownies
- 1 stick salted butter
- 1 cup dark chocolate chips (divided)
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp espresso powder (can omit, it just helps deepen the flavor)
- 1 and 1/4 cup granulated sugar
- 1 cup all purpose flour
- 1/4 tsp salt
German Chocolate Frosting
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 egg yolks
- 3/4 cup toasted chopped pecans
- 1 cup shredded sweetened coconut
- 4 tbsp (1/2 stick) salted butter
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
How to Make the Brownies
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Preheat the oven to 350 degrees. Add about 1/2 cup of the dark chocolate chips and the stick of butter. Microwave for 30-40 seconds and then stir until it's fully melted and stir until smooth.
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To the melted chocolate, add in the cocoa powder. Mix until smooth and no lumps. Set aside to let cool.
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In a large bowl, add the 3 eggs, vanilla extract, espresso powder, granulated sugar and salt. Whisk together for about 10 seconds, until combined.
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To this mixture, add in the melted chocolate and mix until fully combined. Sift in the flour. Mix with a large spoon (not whisk!) until it's fully combined. The texture should be like very thick chocolate frosting.
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To the batter, gently fold in about 1/2 cup of the remaining dark chocolate chips.
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Butter the inside of the 8x8 pan and then line it with parchment paper. Add the batter directly to the pan, spreading it out evenly.
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Bake at 350 for 35-40 minutes. If you stick a toothpick in the brownies, it still might not be fully clean but that's okay because the brownies will continue to cook longer in the pan after you take them out. This is what makes them extra fudgy! Note: If you overbake them - they will be dry and cakey. Please trust me on this one!
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Let cool for at least 10 minutes and then remove them from the pan onto a wire cooling rack for 30 minutes to 1 hour.
German Chocolate Frosting
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While the brownies are cooling, begin making the german chocolate frosting!
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In a large saucepan, add in the sugar, evaporated milk, egg yolks and salt. Whisk together. Place on medium heat until it starts to gently simmer - let it gently simmer until it has begun to thicken. Once thickened, add in butter, vanilla extract, pecans and coconut. Mix together.
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Once the brownies are fully cooled, add the thick frosting on top of the brownies and slice. Enjoy!
Recipe Notes
I began to check if my brownies were done at about 30 minutes in. From there, I figured out there was a range from about 35ish-40 minutes on when they were at optimal done-ness 🙂 Remember, even if the toothpick has a little bit of batter on it if you stick it in the center of the brownies, they will continue to bake in the pan once you pull them out of the oven and as they cool 🙂
Sounds gooey and delicious. I can’t wait to try them.
Yay! Hope you enjoy, Yaz! 🙂
By far, hands down, the best German chocolate brownies I have ever made/had! This recipe is quick and easy. The espresso powder is what really makes these taste soooo good. If you want to impress your family/friends, I suggest you make these brownies.💗
Thank you so much, Kim!! So so glad you loved the recipe. Merry Christmas to you!
I have made this recipe 5 or 6 times and everytime my guests rave about them. The brownies are fudgy and moist and the classic topping is decedent and delicious. I highly recommend this recipe!
Thank you so very much, Kim! So glad you love the brownies!!