German Chocolate Brownies with Coconut Pecan Topping take everything people love about classic German chocolate cake and shrink it into dense, fudgy bars with a thick, gooey layer of coconut and pecans.
Instead of stacking cake layers, you bake a rich brownie base in one pan and crown it with a caramel-like frosting that’s loaded with toasted nuts and sweet shredded coconut. The result is an indulgent, bakery-worthy dessert that’s perfect for potlucks, holidays, or any night when only deep, chocolatey comfort will do.
Equipment You Will Need
- 9×13-inch baking pan
- Parchment paper (optional but helpful for easy removal)
- Medium and large mixing bowls
- Medium saucepan
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
- Knife or offset spatula (for spreading topping)
Ingredients List
For the brownie base
- 1 cup (2 sticks) unsalted butter
- 8 oz semisweet or bittersweet chocolate, chopped
- 1½ cups granulated sugar
- ½ cup lightly packed brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
For the coconut pecan topping
- ¾ cup evaporated milk or heavy cream
- ¾–1 cup granulated sugar or light brown sugar, packed
- 3 large egg yolks
- ½ teaspoon salt
- 6 tablespoons unsalted butter
- 1–1½ teaspoons vanilla extract
- 1½–2 cups sweetened shredded coconut, lightly toasted if desired
- 1–1¼ cups chopped pecans, toasted
Optional finish
- Extra melted chocolate for drizzling
- Flaky sea salt for sprinkling
Step-by-Step Instructions
Begin by making the brownie base. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and, if you like, line it with parchment paper, leaving an overhang on the long sides so you can lift the brownies out later.
This makes slicing clean squares much easier. In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring frequently until smooth and fully combined. Remove from the heat and let it cool slightly so it’s warm but not hot.
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Pour in the warm melted chocolate mixture and whisk until the sugars and chocolate are fully blended and glossy.
Add the eggs one at a time, whisking well after each addition so the batter becomes thick and shiny. Stir in the vanilla. At this stage, the mixture should look smooth and cohesive.
In a separate bowl, sift or whisk together the flour, cocoa powder, and salt. Add these dry ingredients to the chocolate mixture and gently fold with a spatula just until no streaks of flour remain.
Avoid overmixing so the brownies stay dense and fudgy rather than cakey. Scrape the brownie batter into the prepared pan and spread it evenly to the edges. Tap the pan lightly on the counter to remove any large air bubbles.
Bake the brownie base for about 20–25 minutes, just until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
You want the brownies slightly underbaked at this stage, since they’ll firm up as they cool and still need to hold the rich topping. Remove the pan from the oven and place it on a wire rack to cool while you prepare the coconut pecan topping.
To make the topping, combine the evaporated milk or cream, sugar, egg yolks, and salt in a medium saucepan. Whisk until the mixture is smooth and the yolks are fully broken up.
Add the butter pieces. Place the pan over medium-low heat and cook, stirring constantly with a whisk or rubber spatula, making sure to scrape the bottom and sides of the pan as the mixture warms. It will start out thin and then gradually thicken as it heats, turning glossy and slightly bubbly.
Continue cooking until the mixture thickens enough to coat the back of a spoon and small bubbles are forming around the edges; this usually takes 7–10 minutes, depending on your stove and pan.
Do not let it come to a hard boil, and keep stirring to prevent the eggs from scrambling or the sugar from sticking to the bottom. Once the mixture has thickened to a custard-like consistency, remove the saucepan from the heat.
Stir in the vanilla extract, shredded coconut, and chopped pecans. If you toasted the coconut and nuts beforehand, they will add extra depth and crunch.
Mix until everything is evenly distributed and the frosting looks thick, chunky, and spreadable. Let this coconut pecan mixture cool to room temperature; as it cools, it will thicken further, making it easier to spread without running off the brownies.
Once both the brownie base and the coconut pecan topping are no longer hot, assemble the dessert. If the brownies have domed slightly, you can gently press the top flat with a clean spatula while they are still just a bit warm.
Spoon the cooled coconut pecan topping over the brownie layer and spread it out evenly to the edges with an offset spatula or the back of a spoon. Take your time to create an even layer with plenty of coconut and pecans in every bite.
If you like an extra flourish, drizzle melted chocolate over the set topping in a zigzag pattern. You can do this by melting a small handful of chocolate chips with a teaspoon of butter or cream, then using a spoon or small bag with the corner snipped to create thin lines across the surface. A tiny sprinkle of flaky sea salt over the chocolate drizzle can highlight the caramel notes in the topping and balance the sweetness.
Allow the assembled brownies to cool completely at room temperature, then chill them in the refrigerator for at least an hour if you want ultra-clean slices. The cold helps the topping firm up and makes cutting easier. Use a sharp knife to cut into squares or bars, wiping the blade between cuts for the neatest edges. Let the brownies sit at room temperature for a bit before serving so the texture softens slightly and the flavors bloom fully.
Expert Tips for Success
For the fudgiest brownies, avoid overbaking and overmixing. Pull the brownie base from the oven as soon as a toothpick in the center comes out with moist crumbs rather than perfectly dry. The residual heat will continue to cook them a little in the pan, and the dense, slightly underbaked center is what gives that rich, chewy texture. Stir the dry ingredients in just until incorporated; intense whisking at this stage can build too much gluten and lead to a tougher crumb.
The coconut pecan topping depends on gentle heat and constant stirring. Use medium-low rather than high heat so the egg yolks cook gradually and the mixture thickens without curdling. If you’re worried about overcooking, you can pull the pan off the heat briefly and keep stirring, then return it if needed. Toasting the pecans and coconut before adding them deepens their flavor and adds a subtle crunch that holds up well against the soft, sticky caramel base.
Chill time can make or break your presentation. While it’s tempting to cut in while everything is still warm and gooey, letting the pan fully cool and then chilling it gives much more professional-looking bars. If you prefer to serve them slightly warm, cut chilled brownies first, then let individual pieces sit out or warm briefly before serving instead of slicing a warm, soft pan.
Variations and Substitutions
You can easily adapt German Chocolate Brownies to suit your pantry and taste. For a shortcut version, prepare your favorite boxed brownie mix according to package directions and bake it in a 9×13-inch pan, then top it with the homemade coconut pecan frosting. This hybrid approach still gives you that homemade, bakery-style finish without starting the brownie layer from scratch.
To intensify the chocolate flavor, add a teaspoon of instant espresso powder to the brownie batter, or stir in a handful of chocolate chips or chunks before baking.
For a slightly lighter texture, reduce the butter in the brownies a bit and add a splash of milk, but keep in mind that classic German chocolate-style brownies are meant to be on the rich, fudgy side rather than cakey.
If you need to accommodate different preferences, try swapping some of the pecans for walnuts or even chopped almonds, or use unsweetened coconut if you want to cut back on sweetness.
You can also turn these into “layered” brownies by spreading about half of the coconut pecan mixture on the cooled brownies, drizzling with melted chocolate, and then adding another thin layer of topping, creating a thicker, bakery-style crown.
Serving Suggestions
German Chocolate Brownies with Coconut Pecan Topping are rich enough to serve on their own, but thoughtful plating makes them feel even more special.
Serve each square on a small dessert plate with a drizzle of chocolate sauce and a few extra toasted pecans scattered around. A dollop of softly whipped cream on the side adds a light, airy contrast to the dense brownie and sticky topping.
These bars pair beautifully with coffee, espresso, or a cold glass of milk, making them ideal for after-dinner desserts or afternoon treats.
For a more decadent presentation, warm a brownie slightly and top it with a small scoop of vanilla or coconut ice cream, letting it melt just enough to mingle with the coconut pecan topping. The contrast of warm brownie and cool ice cream gives serious restaurant-dessert vibes with minimal effort.
Storage, Freezing, and Make-Ahead Tips
German Chocolate Brownies store well and are great for making ahead. Once completely cooled and cut, place the bars in an airtight container, layering them with parchment or wax paper to prevent sticking.
They will keep at room temperature for 1–2 days, or in the refrigerator for up to about 5 days. Chilling helps the topping stay firm and keeps the pecans and coconut pleasantly chewy.
These brownies also freeze nicely. Arrange cut squares on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag, again separating layers with parchment. They can be frozen for up to 2–3 months.
To serve, let them thaw in the refrigerator, then bring them to room temperature or warm them slightly if you prefer a softer texture. The make-ahead and freezer friendliness makes them perfect for holidays and parties when you want a show-stopping dessert ready to go with very little last-minute work.
