Rich and fudgy brownies are covered with a creamy coconut frosting in these decadent German Chocolate Brownies! They’re super easy to make from scratch, but you can also use a boxed brownie mix if you’d like.
Fudgy German Chocolate Brownies
I know what you are thinking… How many different ways can this girl make Brownies? Well, so far, 11.
One of Jorge’s favorite desserts is a brownie. He doesn’t care what I do to it, as long as there is a fudgy chocolate base.
And I am nothing, if not consistent. I always like that quote from The Big Bang Theory:
Mrs. Cooper: “You take notes, darlin’. The real way to get a man is with melted cheese and cream of mushroom soup. He’ll die at 50 but his love will be true.”
Except for my man, it’s fudgy brownies and burgers. 😉
I made brownies from scratch because I find baking to be relaxing. If you aren’t into that and are more like my mom, please buy yourself a box mix. It’s all the same, no judgement here.
Then make this amazing german chocolate topping and slather it on thick. Brownies, coconut & pecans? What could be better?!
For the Chocolate Brownies
- 11.5 oz bag of 60% bittersweet chocolate baking chips
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1/2 cup firmly packed Dixie Crystals Light Brown Sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cup all-purpose flour*
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
For the Coconut Frosting
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 10 oz evaporated milk
- 1/2 cup (1 stick) unsalted butter
- 3 egg yolks, beaten
- 1 tablespoon vanilla extract
- 2 cups shredded coconut
- 1 cup chopped pecans
- Using a double boiler (or a glass/metal bowl over a pan of simmering water), melt chocolate and butter, stirring occasionally, until completely melted and combined.
- Turn off heat, but keep bowl over the water of the double boiler and add both sugars. Whisk until completely combined and remove bowl from on top of the water. Let sit until it's at room temperature, about 30 minutes.
- Preheat oven to 350°F. Prepare a 13x9 baking pan by buttering sides and bottom of the pan. Line the bottom with a sheet of parchment paper and butter the parchment paper, set aside.
- Add eggs and vanilla. Whisk until just combined. Do not over mix.Sprinkle flour, cocoa powder, and salt over chocolate mixture. Using a whisk, gently combine dry ingredients into the wet ingredients until there are no big lumps and you don't see any flour. Again, try not to mix more than needed.
- Pour brownie batter into prepared pan and bake at 350°F, for 30-35 minutes, rotating the pan halfway through. Brownies are done when the toothpick comes out with just a few moist crumbs attached.
- In a medium saucepan, over medium-high heat, combine sugar, evaporated milk, butter, and egg yolks. Bring to a simmer and then lower heat to low , stirring constantly until thickened - about 5 minutes.
- Remove from heat. Stir in vanilla, coconut, pecans. Cool for 15 minutes and then spread on top of brownies. Cut into squares and serve.
*Use the spoon and level method when measuring your flour to avoid using too much.
Amount Per Serving: Calories: 489Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 135mgSodium: 305mgCarbohydrates: 72gFiber: 3gSugar: 57gProtein: 8g
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This recipe was developed for Dixie Crystals.
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