Description
Indulge in these rich and fudgy German Chocolate Brownies topped with a luscious coconut-pecan frosting. Combining the deep flavor of melted German baking chocolate with a moist, tender brownie base and a decadent, caramel-like frosting full of shredded coconut and pecans, this dessert is a perfect treat for chocolate lovers seeking a Southern-inspired twist.
Ingredients
Brownie Base
- ½ cup unsalted butter (1 stick / 113 g)
- 4 oz German baking chocolate or semi-sweet chocolate bar, chopped
- ⅓ cup unsweetened cocoa powder
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour, spooned and leveled
Coconut-Pecan Frosting
- 2 large egg yolks
- 1 cup light brown sugar (packed)
- 1 cup evaporated milk
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. Lightly spray the parchment with cooking spray to secure it in place.
- Melt Butter and Chocolate: In a small microwave-safe bowl, melt the ½ cup unsalted butter. Add the chopped German baking chocolate and stir until smooth, microwaving in short 10–15 second intervals as needed to avoid burning.
- Whisk in Sugars and Cocoa: Pour the melted chocolate mixture into a large bowl. Add the unsweetened cocoa powder, light brown sugar, granulated sugar, and salt; whisk together until combined.
- Add Wet Ingredients: Add the two eggs and vanilla extract to the chocolate mixture, whisking until the batter is glossy and thick.
- Fold in Flour: Gently fold in the all-purpose flour until just incorporated and no streaks remain. The batter will be thick.
- Bake: Spread the batter evenly in the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted near the edge comes out clean but the center still appears slightly moist.
- Cool Completely: Remove the brownies from the oven and transfer the pan to a wire rack. Allow the brownies to cool fully before frosting.
- Make the Coconut-Pecan Frosting – Cook the Base: In a small saucepan, whisk together the egg yolks, light brown sugar, evaporated milk, and cubed butter. Cook over medium heat, whisking constantly, until the mixture thickens slightly and bubbles, about 2 minutes after boiling begins.
- Finish the Frosting: Remove the pan from heat, then stir in vanilla extract, shredded coconut, and chopped pecans, mixing until everything is evenly coated.
- Frost and Chill: Spread the warm frosting evenly over the cooled brownies. Chill in the refrigerator for at least 30 minutes before slicing and serving to set the frosting.
Notes
- For best results, use room temperature eggs to achieve a smooth, glossy batter.
- German baking chocolate can be substituted with semi-sweet chocolate, but the flavor is authentically richer with German chocolate.
- When folding in flour, be careful not to overmix to keep brownies tender.
- Allow brownies to cool fully before frosting to prevent frosting from melting.
- Chilling the frosted brownies helps the frosting set and makes slicing cleaner.
- You can toast the pecans lightly for a deeper flavor in the frosting if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
