I just finished making this German chocolate brownies recipe and seriously don’t think I can wait for the frosting to firm up before I cut into one and devour it! My husband and I are having an Oktoberfest party tomorrow night so I wanted to make a nice German dessert recipe to go with our Bratwurst and German beer. I came across several recipes for German Chocolate Brownies and they looked absolutely divine. Don’t these just make your mouth water?
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The secret to this German chocolate brownies recipe is really the frosting. You can make any old brownie recipe you want as long as you top them with this coconut pecan frosting. I will include the recipe for the brownies that I made but you can certainly use a boxed brownie mix if you prefer. It will cut back on the mess and honestly, most boxed brownies are pretty tasty. The coconut pecan frosting recipe is enough for ONE 8 x 8 inch pan of brownies. If you make a 13 x 9 inch pan of brownies, you may want to double the frosting recipe.
German Chocolate Brownies Recipe
Yields 12 to 16 brownies
This German Chocolate Brownies Recipe is truly decadent. Easy homemade brownies topped with coconut pecan frosting.
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save RecipeIngredients
- INGREDIENTS FOR THE BROWNIES
- 1 stick (1/2 cup) butter, melted
- 1 TBSP grape seed oil
- 1 1/8 cup sugar
- 2 large eggs
- 2 tsp vanilla
- 1/2 cup flour
- 1/2 cup cocoa powder, sifted to remove lumps
- 1/4 tsp salt
- INGREDIENTS FOR THE FROSTING
- 2/3 cup evaporated milk
- 1 large egg yolk, beaten
- 2/3 cup granulated sugar
- 5 TBSP butter
- 1 tsp vanilla
- 2/3 cup chopped pecans
- 2 cups shredded, sweetened coconut
Instructions
- MAKE THE BROWNIES
- In a mixing bowl, combine sugar, oil and melted butter. Beat briskly for 1 minute
- Add in the eggs and vanilla. Beat again for another minute
- Slowly stir in the flour, cocoa powder and salt. Stir until combined but do not overmix
- Pour into an 8 x 8 inch greased pan (can cover with parchment paper for easier removal of brownies from pan)
- Bake 25 minutes at 350 degrees or until edges are starting to look dry and center is no longer wiggly.
- Remove and let cool before frosting.
- MAKE THE FROSTING
- In a large pan, add in the evaporated milk, beaten egg yolk, butter and sugar. Heat over medium heat until dissolved, stirring constantly
- Turn heat up slightly and bring to a simmer. Cook 7 to 8 minutes while whisking constantly to prevent scorching.
- Remove from heat. Add vanilla, coconut and pecans.
- Stir until combined.
- Gently spread over cool brownies
- Chill to firm up the frosting before serving.
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