Best German Chocolate Brownies Recipe (Brownie Mix)
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 your whole family will love.
Servings: 9 brownies
Calories: 752kcal
Equipment
- 8x8 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 8x8 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.
Notes
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 can 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 9x13 baking dish for 25-30 minutes. Both the brownie and the frosting layer will be thinner, and the recipe will make more servings.
Nutrition
Calories: 752kcal | Carbohydrates: 74g | Protein: 7g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 357mg | Potassium: 182mg | Fiber: 3g | Sugar: 54g | Vitamin A: 836IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 3mg
