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German Chocolate Cake Brownies Recipe

German Chocolate Cake Brownies Recipe
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4.9 from 6 reviews

Indulge in the rich, fudgy goodness of these German Chocolate Cake Brownies topped with a decadent coconut-pecan layer. A perfect fusion of two beloved desserts in one delightful treat!

Ingredients

Units Scale

For the Brownies:

  • 1/2 cup unsalted butter (melted)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Coconut-Pecan Topping:

  • 1/2 cup evaporated milk
  • 1/2 cup brown sugar (packed)
  • 1/4 cup unsalted butter
  • 2 large egg yolks (beaten)
  • 1 teaspoon vanilla extract
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, salt, and baking powder just until combined.
  3. Pour the batter into the prepared pan and spread evenly.
  4. Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool.
  5. While brownies bake, prepare the topping.
  6. In a small saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks. Cook, stirring constantly, until thickened and bubbling, about 8–10 minutes.
  7. Remove from heat and stir in vanilla, coconut, and pecans.
  8. Let cool slightly, then spread over the cooled brownies.
  9. Chill for at least 30 minutes before slicing.

Notes

  • For extra indulgence, drizzle melted chocolate over the topping or swirl into the batter before baking.
  • Store covered in the fridge for up to 4 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/german-chocolate-cake-brownies-recipe-2/