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A pan of freshly baked German Chocolate Brownies cooling on a wire rack, with the iconic coconut pecan frosting spread evenly over the top.

German Chocolate Brownies with Gooey Coconut Pecan Frosting

Indulge in the best German Chocolate Brownies featuring a rich, fudgy brownie base and a decadent, homemade coconut pecan frosting. This easy-to-follow recipe delivers a classic, irresistible dessert that's perfect for any chocolate lover or special occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 brownies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Fudgy Brownies
  • 4 oz German's Sweet Chocolate chopped
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
For the Coconut Pecan Frosting
  • 1 cup evaporated milk
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup pecans toasted and chopped
  • 1 tsp vanilla extract

Equipment

  • 1 9x13 inch Baking Pan
  • 2 Saucepan
  • 2 Mixing Bowls

Method
 

Make the Brownies
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium saucepan over low heat, melt the German's Sweet Chocolate and 1/2 cup of butter, stirring constantly until smooth. Remove from heat and allow to cool slightly.
  3. In a large bowl, whisk together granulated sugar, 1/2 cup brown sugar, eggs, and 1 tsp vanilla extract.
  4. Slowly stir the cooled chocolate mixture into the egg mixture until well combined.
  5. Gently fold in the flour, cocoa powder, and salt. Do not overmix. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely.
Make the Frosting
  1. In a separate saucepan, whisk together the evaporated milk, egg yolks, 1/2 cup butter, and 1 cup brown sugar.
  2. Cook over medium heat, stirring constantly, for about 8-10 minutes until the mixture thickens. It should be bubbly and coat the back of a spoon.
  3. Remove from heat and stir in the shredded coconut, toasted pecans, and 1 tsp vanilla extract.
  4. Let the frosting cool and thicken for at least 15-20 minutes, stirring occasionally.
Assemble
  1. Pour the cooled frosting over the completely cooled brownies and spread into an even layer.
  2. Allow the frosting to set for at least 30 minutes before cutting and serving.

Notes

Do not overbake the brownies for the fudgiest texture.
Toast the pecans before adding them to the frosting to enhance their flavor.
Ensure brownies are completely cool before frosting to prevent the frosting from melting and sliding off.