German Chocolate Brownies are the ultimate decadent dessert. Rich chocolate brownies are topped with gooey caramelized coconut and toasted nuts, for a moist and delicious bar that your whole family will love.
This crowd-pleasing brownie recipe uses a boxed mix for a quick, simple dessert that tastes like it took hours to make.
The luscious coconut pecan frosting is the key to this recipe – it elevates a simple brownie from good to over-the-top amazing. The toasted pecans and shredded coconut add tons of fragrance and texture and take the whole dessert to the next level.
Like my Oreo Cheesecake Cupcakes, Peanut Butter and Chocolate Rice Krispie Bars, Reese’s Peanut Butter Cup Pie, and Chocolate Peanut Butter Brownies, these easy brownies are perfect for your next potluck or holiday gathering.
They are simple to pack up and transport and stay moist and delicious until the last ooey-gooey bite. This recipe is sure to keep everyone coming back for seconds!
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Reasons to love this recipe:
- This German chocolate brownie recipe is simple, with a boxed brownie mix as the base and an easy stovetop caramel topping that only takes a few minutes. But it doesn’t taste simple! It’s a perfectly balanced and delicious dessert.
- These brownies are great for your next party. Just transport them in a covered pan, and the caramel topping will keep them moist and delicious for hours.
- With ease and flavor, this simple elevated dessert is sure to become your new favorite recipe.
Ingredient notes and substitutions:
- Store-bought brownie mix: Use your favorite box mix. I love a fudge or dark chocolate brownie base to make these bars extra rich.
- Butter: Some of the butter is used in the brownie mix, and the rest forms the base of the gooey coconut pecan topping. You can use salted butter in the recipe, or unsalted butter. If you choose unsalted butter, I would add a tiny pinch of salt to the frosting.
- Water: This adds moisture to the brownie mix.
- Eggs: You will need whole large eggs for the brownie mix, and additional separated egg yolks for the caramel frosting.
- Shredded unsweetened coconut flakes: Shredded coconut is crucial for the traditional German chocolate frosting. Make sure to toast it thoroughly to get the best flavor!
- Pecans: Chop the pecans into small pieces so they disperse through the frosting evenly. You could substitute walnuts for pecans in this recipe.
- Brown sugar and granulated sugar: The combination of sugars in the frosting adds depth of flavor.
- Heavy cream: Makes the caramel frosting rich and delicious! Do not substitute a low-fat option for the heavy cream in this recipe. The fat is crucial to the creaminess of the caramel.
- Egg yolks: I separate egg yolks and whites by tipping the yolks back and forth between the broken egg shells and letting the whites fall off into a dish. But there are lots of easy techniques you could use.
- Vanilla extract: Adds depth of flavor and great fragrance to the caramel topping.
Complete measurements are in the recipe below.
How to make German Chocolate Brownies:
- Preheat the oven to 350° F.
- Grease an 8×8 square baking pan with a pastry brush and set aside.
- In a large bowl, add the brownie mix, 10 tablespoons of melted butter, water, and 2 whole eggs.
- Mix the brownie batter until fully combined.
- Transfer the batter to the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center of the brownies comes out clean.
- Once the brownies have been removed from the oven, allow them to sit for 60 minutes or until completely cooled. Once cooled move on to making the frosting.
- To a medium saucepan, add the coconut flakes and pecans. Sir constantly over medium heat for 3-5 minutes, or until the coconut flakes turn golden brown. Remove the coconut flakes and pecans from the pan, and set aside.
- Add the sugars, 6 tablespoons butter, heavy cream, and egg yolks to the pan. Simmer over medium heat and constantly stir for 3-5 minutes, or until the frosting is thickened and smooth. Remove the saucepan from the heat.
- Add the vanilla extract, coconut flakes, and pecans to the topping mix. Mix until combined.
- Smooth the coconut frosting mixture on top of the brownies.
- Cut into squares and serve. Optional: add a scoop of Pralines and Cream Ice Cream or Bourbon Ice Cream.
Recipe variations:
This recipe is perfect for variations. Feel free to get creative!
- Substitute your favorite store-bought brownie or cake mix to change up the flavor of these bars. Try a white chocolate brownie mix or peanut butter brownie mix to really change it up!
- Add extra chocolate chips into a standard brownie mix for extra gooey brownies, or stir in some extra chopped pecans.
- Drizzle the finished brownies with more chocolate, peanut butter, or caramel.
- Top warm brownies with a scoop of vanilla ice cream or a dollop of whipped cream.
How to store leftovers:
Allow the brownies to cool completely to room temperature before storing. Store leftover brownies in an airtight container in a cool dry place for up to 2-3 days.
It’s important to make sure the brownies are only in a single layer, or the gooey frosting will make them stick together. Separate layers with parchment paper if you must stack them.
For longer storage, you can flash freeze the brownies by placing them on a baking sheet in the freezer for 20 minutes or so, just until the frosting hardens.
Then, wrap brownies individually in parchment paper or plastic wrap to prevent freezer burn, and place them carefully in a freezer container or bag. They will keep for 2 months in the freezer.
Recipe FAQs:
German’s Chocolate is actually a brand of sweet baking chocolate named after the creator, Samuel German. It’s not from Germany!
It gained popularity as an ingredient in German chocolate cake, a rich chocolate cake topped with the same delicious coconut pecan topping used in this recipe. You do not need to have German’s brand chocolate for this recipe to make the best German chocolate brownies.
Absolutely! Use your favorite brownie recipe to make these bars fully homemade. I suggest a recipe that is rich and sturdy instead of light and airy, to hold up to the frosting. You can also doctor up your store-bought mix with extra chopped chocolate or chocolate chips for super fudgy brownies.
Expert tips and tricks:
- Make sure to grease your baking dish well before baking, to make the brownies easier to serve later. Alternatively, you can line the baking dish with parchment paper before pouring in the brownie batter, so you are able to lift the whole pan of brownies out for a nice dessert display.
- Make sure to thoroughly toast the shredded coconut and pecans. The coconut should be a beautiful golden brown and very fragrant. This simple step only adds a few minutes to the recipe but is so important to deepen the flavor of the frosting.
- To make these brownies a little thinner, you can bake the brownie batter in a 9×13 baking dish for 25-30 minutes. Both the brownie and the frosting layer will be thinner, and the recipe will make more servings.
More delicious dessert bar recipes:
Looking for the perfect dessert bar for your next party? This delicious German chocolate brownie recipe is just one of our favorites. Check out more amazing recipes that your friends and family will love:
For other amazing dessert recipes, see our entire collection of simple desserts.
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Best German Chocolate Brownies Recipe (Brownie Mix)
Equipment
- 8×8 baking dish
Ingredients
- 18.3 ounces boxed brownie mix
- 16 tablespoons butter, melted, and divided
- ¼ cup water
- 2 large eggs
- 1½ cups shredded unsweetened coconut flakes
- 1 cup pecan pieces
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup heavy cream
- 2 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F.
- Grease an 8×8 square baking pan with a pastry brush and set aside.
- In a large bowl, add the brownie mix, 10 tablespoons of melted butter, water, and 2 whole eggs.
- Mix the brownie batter until fully combined.
- Transfer the batter to the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center of the brownies comes out clean.
- Once the brownies have been removed from the oven, allow them to sit for 60 minutes or until completely cooled. Once cooled move on to making the frosting.
- To a medium saucepan, add the coconut flakes and pecans. Sir constantly over medium heat for 3-5 minutes, or until the coconut flakes turn golden brown. Remove the coconut flakes and pecans from the pan, and set aside.
- Add the sugars, 6 tablespoons butter, heavy cream, and egg yolks to the pan. Simmer over medium heat and constantly stir for 3-5 minutes, or until the frosting is thickened and smooth. Remove the saucepan from the heat.
- Add the vanilla extract, coconut flakes, and pecans back to the frosting. Mix until combined.
- Smooth the coconut frosting mixture on top of the brownies, and cut the brownies into squares to serve.
- Optional: add a scoop of Pralines and Cream Ice Cream or Bourbon Ice Cream when serving.
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