Name: German Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 9
Ingredients: For the Brownies:; 1 (20 oz) box brownie mix (your favorite brand); 1/3 cup vegetable oil; 2 tablespoons water; 1 egg; 1 cup chocolate chips (optional); For the Coconut Pecan Frosting:; ⅔ cup evaporated milk (full-fat); ⅔ cup packed light brown sugar; 2 large egg yolks; 5 tablespoons unsalted butter, cut into cubes; Pinch of salt; 1 teaspoon pure vanilla extract; ⅔ cup finely chopped pecans; 1⅔ cups sweetened shredded coconut; Flaky sea salt, for garnish (optional)

German Chocolate Brownies

Calling all chocolate lovers! If you’re looking for a next-level brownie experience, then look no further than these German Chocolate Brownies with Coconut Pecan Frosting. This recipe combines the rich, fudgy texture of classic brownies with the decadent flavors of German chocolate cake.

The base is a simple box brownie mix, doctorctored with a touch of oil and water for added moisture. But the real star of the show is the frosting. A creamy concoction of evaporated milk, brown sugar, egg yolks, and butter forms the base, infused with the irresistible flavors of vanilla extract. Then comes the magic touch: toasted pecans and shredded coconut, adding delightful textural contrast and a burst of nutty sweetness.

This recipe is perfect for both novice and experienced bakers. It’s quick and easy to whip up, requiring minimal ingredients and effort. Plus, the combination of familiar brownie flavors with the unique twist of coconut and pecan makes it a guaranteed crowd-pleaser. So ditch the store-bought treats and impress your friends and family with these homemade German Chocolate Brownies!

Questions I often asked about this recipe:

Can I use homemade brownie batter instead of a box mix?
Absolutely! There are many delicious brownie recipes from scratch you can use. Just be sure the batter bakes up fudgy, as this complements the frosting texture well.

I don’t have evaporated milk. Can I substitute it?
Yes, you can substitute the evaporated milk with the same amount of milk mixed with 1 tablespoon of melted butter. The evaporated milk adds a richer flavor and thicker consistency, but the milk substitute will still work.

My frosting seems too thick. What can I do?
If your frosting is too thick to spread easily, simply add a tablespoon of milk at a time until it reaches the desired consistency. Be careful not to add too much milk, or the frosting will become runny.

Can I use something other than pecans?
Yes, you can! Chopped walnuts, almonds, or even chopped peanuts would all be delicious substitutes for the pecans in the frosting.

How long will these brownies stay fresh?
These brownies will stay fresh for up to 3 days at room temperature stored in an airtight container. They can also be stored in the refrigerator for up to a week.

What you need to make German Chocolate Brownies:

For the Brownies:

1 (20 oz) box brownie mix (your favorite brand)

1/3 cup vegetable oil

2 tablespoons water

1 egg

1 cup chocolate chips (optional)

For the Coconut Pecan Frosting:

⅔ cup evaporated milk (full-fat)

⅔ cup packed light brown sugar

2 large egg yolks

5 tablespoons unsalted butter, cut into cubes

Pinch of salt

1 teaspoon pure vanilla extract

⅔ cup finely chopped pecans

1⅔ cups sweetened shredded coconut

Chopped pecans amnd cocounut flakes for garnish

How to make it:

Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan.

Prepare the Brownies: In a large bowl, combine the brownie mix, vegetable oil, water, and egg according to the package instructions. Stir until just combined. Fold in chocolate chips, if using.

Pour the brownie batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely before frosting.

Make the Coconut Pecan Frosting: In a medium saucepan, whisk together the evaporated milk, brown sugar, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles. This will take about 5-7 minutes.

Remove from heat and stir in the butter, salt, and vanilla extract until the butter is melted and smooth. Let the mixture cool slightly for about 10 minutes.

Stir in the chopped pecans and coconut. The frosting should be thick and spreadable. If it’s too thick, add a tablespoon of milk at a time until it reaches the desired consistency.

Spread the frosting evenly over the cooled brownies. Sprinkle with flakes of coconut and chopped pecans, if desired.

Tips:

For a richer brownie flavor, use melted dark chocolate instead of vegetable oil in the brownie batter.

To toast the pecans for the frosting, spread them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until fragrant. Let them cool before chopping.

If you don’t have evaporated milk, you can substitute it with the same amount of milk mixed with 1 tablespoon of melted butter.Let the brownies cool completely before frosting to prevent the frosting from melting.

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Latest Reviews:

Wow! These brownies are incredible. The brownie base is fudgy and delicious, and the coconut pecan frosting is the perfect balance of sweet and nutty. So easy to make, too! They were a huge hit at my potluck. Sarah B.

This recipe is a keeper! I used homemade brownies and it turned out fantastic. The frosting was simple to make and tasted amazing with the toasted pecans. My family devoured these in no time! John H.

I’m not usually a baker, but this recipe was so easy to follow. Even with a box mix, the brownies tasted gourmet. The coconut pecan frosting is addictive! Definitely recommend. Lisa M.

Printable Recipe:

Yield: 9 servings