German Chocolate Brownies


These things are dangerous! Somebody get them out of my house. But seriously, don’t. I can’t give them up, they’re just too good. I will maintain a regular diet once they are gone, until then I can’t make any promises.

German Chocolate Brownies | Cooking Classy

Why are these things so incredibly good? Well, first off they are inspired by German chocolate cake, so how could they not be good? Second, they are perfectly fudgy and chewy (just how I like my brownies) and they have just the right level of chocolate intensity to be labeled as German chocolate. My first batch – waayyyy too intensely chocolatey. Good, but not meant for these. The sweet coconut-pecan topping that covers these adds amazing texture and just takes brownies to the next level. Once you make them this way your basic, topping free brownies may start to seem rather boring.

These brownies would make your granny proud! I know my Grandma would have loved them. I’ll be making a batch with her in the next life :). Enjoy!

German Chocolate Brownies | Cooking ClassyGerman Chocolate Brownies | Cooking ClassyGerman Chocolate Brownies | Cooking Classy


German Chocolate Brownies

Yield: About 12 brownies


  • 3/4 cup unsalted butter , melted and cooled slightly
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1/4 + 1/8 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/4 cup + 3 Tbsp cocoa powder
  • 1 cup + 1 Tbsp all-purpose flour


  • 1/2 cup evaporated milk (full fat)
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup salted butter , diced into 4 pieces
  • 1/2 tsp vanilla extract
  • 3/4 cup sweetened , shredded coconut, toasted
  • 2/3 cup chopped pecans , toasted


  1. Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a two-inch over hang on two sides. Butter foil and lightly dust with flour, shaking out excess flour, set aside.
  2. In a mixing bowl, whisk eggs until frothy and slightly pale, about 1 minute. Add granulated sugar, brown sugar and salt and whisk until well combined. Stir in vanilla. Sift cocoa and flour over top, pour in melted butter, and using a wooden spoon, stir until combined (it will be lightly lumpy). Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out with a thin coat of batter, about 35 - 40 minutes. Cool completely on a wire rack.
  3. For the topping:
  4. In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter. Cook mixture over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat. Stir in vanilla, then mix in shredded coconut and chopped pecans. Allow mixture to cool to room temperature about 30 minutes then spread over cooled brownies (for cleaner cut brownies cover and chill in freezer, about 15 minutes). Cut brownies into squares just before serving.
  5. Recipe Source: Cooking Classy

German Chocolate Brownies | Cooking Classy



  • Averie @ Averie Cooks: That topping. I totally need that. I want to smear that on everything in sight! And I can totally understanding wanting/needing to re-home desserts, but just can’t bring yourself :) March 15, 2014 at 1:07am Reply

  • Chloe @ foodlikecake: So amazing! They look delicious, I love german chocolate cake and brownies so I’m going to have to make these! March 15, 2014 at 5:51am Reply

  • Laura (Tutti Dolci): These brownies look incredible, love the coconut topping! March 15, 2014 at 8:37am Reply

  • Abbie @ Needs Salt: These brownies look so decadent and perfect! I love everything about them. pretty!
    Pinning. March 15, 2014 at 12:05pm Reply

  • Stacey: Seriously! These look AMAZING. March 15, 2014 at 1:33pm Reply

  • Stephanie @ Eat. Drink. Love.: These look incredible! March 15, 2014 at 8:53pm Reply

  • Rachel @ Bakerita: These look so mom loves German Chocolate flavored things, and so these brownies would be right up her alley!! Pinning :) March 16, 2014 at 8:04am Reply

  • Amanda: Love everything about these! :) March 17, 2014 at 10:39am Reply

  • Chung-Ah | Damn Delicious: What a genius, crazy, AMAZING idea for a brownie. I’ll take the entire pan for breakfast, please! March 19, 2014 at 7:50am Reply

  • Laura @ Laura’s Culinary Adventures: This is my kind of brownie!! March 25, 2014 at 1:07pm Reply

  • Maria: I have a question does the recepie change if i dont use shredded coconut April 13, 2014 at 8:12pm Reply

    • Jaclyn: The topping would just be kind of runny and would be dripping over the sides, but you could probably use it more like a glaze. April 13, 2014 at 9:13pm Reply

  • Divya-Ella: Can i use parchment paper to line the tins instead of foil? May 18, 2014 at 10:28am Reply

    • Jaclyn: That should work, I would probably butter the dish first so the parchment sticks to it leaving no space for the batter to seep through, then I’d butter the parchment too. May 18, 2014 at 10:33am Reply

  • Erica: These look amazing! I’m going to make them for my husband’s birthday. :)
    I’ve heard of people substituting almond milk for evaporated milk. I’ve never tried it. Do you think it would work in this recipe? August 23, 2014 at 12:09pm Reply

    • Jaclyn: I wouldn’t recommend it because it’s not as thick and rich. I hope they are enjoyed! August 23, 2014 at 1:02pm Reply

      • Erica: I don’t remember why I didn’t end up making these for my husband’s birthday. I bought all the ingredients, but then didn’t make them. Life sometimes gets in the way of our plans though, doesn’t it? Anyway, I finally got to make them today…..and they are freakin’ amazing!
        I did not use almond milk, like I asked about in my previous comment. I followed your recipe exactly (except that the chopped pecans were too big and chunky and I don’t like big chunks of nuts so I chopped them up more.)
        My 3-yr-old loved helping…she likes to mix all the ingredients.
        My 6-yr-old did not like the frosting, but it seems that most kids are not really into nuts (except peanut butter on sandwiches). I think it’s generally a taste that’s acquired as people grow up. I remember thinking as a kid, “Who in the world would want to eat a Mr. Goodbar?” but as an adult it became one of my favorites. So my son not liking the frosting has nothing to do with your frosting recipe…I blame the nuts. ;)
        And if the kids don’t like it, that’s great!…more for my husband and me!! :) October 3, 2014 at 8:11pm Reply

  • Tricia: Can you please tell me if the countertop pictured in the photo with the German Chocolate Brownies is yours? If so I’d love to know what it’s called. May 15, 2015 at 7:51am Reply

    • Jaclyn: Hi Tricia,

      I wish my counter top looked like that! :) Its just a close-up of an old vintage baking sheet. May 22, 2015 at 3:35pm Reply

  • Scott: Hi Jaclyn,
    How many brownies does this recipe make?
    Scott July 9, 2015 at 4:26pm Reply

    • Jaclyn: Sorry for the super late response, it makes about 12. August 30, 2015 at 3:05pm Reply

  • Barb: Looks amazing … It this recipe good if doubled and baked in 9 by 13 October 22, 2015 at 8:42am Reply

  • PeytQeef: these brownies lit. nice. i love them. kidss love them. daddy love them. moms love them. schhool love them. yeet December 10, 2015 at 9:53am Reply

    • PeytQeef: yes December 10, 2015 at 9:53am Reply

  • kayla moore: What is the best way to store these brownies if I need to make them a day before our party? February 6, 2016 at 8:00am Reply

  • Patricia: i’d like to know if after freezed, the topping is solid or kind of liquid ? because i really wish it would be solid….tomorrow i’ll try the recipe anyway but please i need to know :D September 24, 2016 at 10:42am Reply

    • Jaclyn: Sorry I’m not sure because I haven’t tried freezing them. September 24, 2016 at 10:15pm Reply

  • Erika: can you just buy german chocolate frosting instead of making the homemade one yourself lol October 17, 2016 at 7:27pm Reply

  • Lorrie: Can I use Dutch Process cocoa powder or does it have to be regular? Thanks! March 29, 2017 at 7:31pm Reply

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