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    Flour de Liz » Recipes » Fudgy Chocolate Brownie Recipes

    Published: Jun 9, 2017 · Modified: Aug 5, 2021 by Liz Pollio · Leave a Comment

    German Chocolate Brownies

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    Flour de Liz » Recipes » Fudgy Chocolate Brownie Recipes

    German Chocolate Cake is my dad's favorite cake, so it holds a special place in my heart. But I don't want to make the same cake year after year so I like to find ways to keep the classic flavor while changing it up to keep it interesting.

    I always used to think that German Chocolate Cake was something that came to us from Germany, but it's actually a specific type of chocolate named after Sam German. The cake was created using German's chocolate by a woman in Dallas who published it in the local newspaper. Over time the name changed from German's Chocolate Cake to German Chocolate Cake. German's chocolate certainly makes a delicious cake, but this easy and delicious German Chocolate Brownies recipe might just be your new favorite!

    top down view of the corner of a batch of german chocolate brownies topped with a traditional coconut pecan frosting. The brownies are sliced into squares. The bottom left brownie is the only one fully in the shot, and the brownie above it, to the upper right, and to the right are all partially in frame.

    Why this recipe works

    These German Chocolate Brownies keep the key elements of a German Chocolate cake but are richer and denser and fudgier (and more delicious!) than a cake. They are then topped with a gooey homemade coconut pecan frosting that is the traditional German chocolate frosting. While I love to use my Better than Box Mix Brownie recipe for every brownie base, I did not do that here because I did want to keep the key elements of german chocolate cake. This isn't just a chocolate pecan brownie or a chocolate coconut brownie. German chocolate brownies have the tartness from the buttermilk and the sweetness of the German chocolate.

    Ingredients and notes

    Cocoa Powder, Butter, and Sugar - I've listed these three together because this is a substitution for German chocolate. If you are able to find German chocolate you can certainly use that, but it is not easily available everywhere, and these three ingredients are pantry staples that make a perfect substitution.

    Milk and Lemon Juice - These two ingredients are a substitution for buttermilk. You can use buttermilk in this recipe if you have it, but it's not something I generally keep on hand. I always have milk and lemon juice on hand which works just as well.

    Coconut and Pecans - These two ingredients make up the classic filling and topping to german chocolate cake. We're just putting it on brownies instead!

    How to make this recipe

    Brownies

    Step 1

    Grease or line a 9x13 pan and preheat your oven to 350 F.

    Step 2

    Melt the butter, then add cocoa powder and 1 cup of sugar over medium heat, stirring frequently. Once the mixture resembles smooth melted chocolate, remove from heat and cool for about 5 minutes.

    Step 3

    In a mixing bowl, stir together eggs, espresso, vanilla, remaining 1 cup of sugar, milk, and lemon juice. Stir in melted chocolate mixture.

    Step 4

    Add the flour, baking powder, and salt, and mix well.

    Step 5

    Pour into the prepared baking pan, and spread the batter around to edges. Bake at 350 F for approximately 30 minutes, until a toothpick inserted into the batter comes out clean.

    Step 6

    Cool completely.

    Topping

    Step 7

    In a medium saucepan, combine all ingredients except pecans and coconut, and cook over low heat until the mixture thickens.

    Step 8

    Remove from heat and stir in coconut and pecans.

    Step 9

    Let cool, then spread over top of the brownies.

    Step 10

    Cut into squares and enjoy!

    angled view of a batch of german chocolate brownies that go out of frame to the left. The three farthest right front brownies are angled out of formation of the rest of the batch.

    Recipe FAQs

    How do I cut brownies without tearing them?

    Especially with these brownies, you don't want to lose the topping while you're cutting them. The best way to get clean cuts is to use a clean, sharp knife. I use a large, very sharp knife, and I wipe the knife off between every single slice. Every time the knife goes into the brownies, it's wiped down first. This helps keep the brownies from sticking to crumbs or batter or topping on the knife and gets clean and crisp cuts.

    What's the difference between brownies and chocolate cake?

    The texture of the two treats, and the richness of flavor are the key distinctions. Brownies tend to be richer, more chocolatey, and denser than cake. Cake tends to be light and fluffy and airy.

    What is the best substitute for the eggs?

    I have not tested any substitutions with this specific recipe, however there are some general egg substitutes that you can try. ¼ cup of applesauce or ¼ cup of mashed banana can serve as an egg substitute. You can also make a flax egg or a chia egg by combining 1 tablespoon of flax seeds or 1 tablespoon of chia seeds with 3 tablespoons of water. If you let it sit for a bit, it will take on an egg-like consistency.

    Close up angled view of the corner of a batch of german chocolate brownies before the brownies have been sliced.

    Tips & Tricks

    • Cocoa powder needs a hot liquid to dissolve. Heating it on the stove with butter and sugar will create a substitute for melted chocolate.
    • Make sure both the brownies and the topping are fully cooled before topping the brownies.
    • You can choose to top the brownies before you cut them, or after. I like to do it before for uniform sizing, but the topping spreads to the edges nicely so would work fine to top them after you cut them!

    Related Recipes

    Better Than Box Mix Brownies
    Chocolate Cherry Brownies
    Stout Beer Brownies
    Bailey's S'mores Brownies
    Peppermint Mocha Brownies
    Manischewitz Brownies

    Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

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    📖 Recipe

    Close up angled view of the corner of a batch of german chocolate brownies before the brownies have been sliced.
    Print Recipe
    5 from 1 vote

    German Chocolate Brownies

    A twist on German Chocolate Cake, this chocolate brownie recipe is topped with a classic coconut pecan frosting.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 25 brownies

    Equipment

    • Saucepan
    • Mixing bowl
    • silicone spatula
    • 9x13 baking pan

    Ingredients

    German Chocolate Brownies

    • 3 ½ sticks butter
    • 2 cups cocoa powder
    • 2 cup sugar divided in half
    • 3 eggs
    • 2 tablespoons instant espresso powder
    • 1 tablespoon vanilla
    • ¼ cup milk
    • ½ teaspoon lemon juice
    • ½ cup flour
    • ½ tablespoon baking powder
    • ½ teaspoon kosher salt Diamond Crystal

    German Chocolate Frosting

    • 1 cup evaporated milk
    • 1 cup brown sugar
    • 3 eggs beaten
    • 1 stick butter
    • 1 teaspoon vanilla
    • 1 cup pecans
    • 1 ½ cups sweetened shredded coconut

    Instructions

    German Chocolate Brownies

    • Grease 9x13 pan and preheat oven to 350 F.
    • Melt butter in a medium saucepan.
    • Add the cocoa powder and sugar and stir frequently until the mixture resembles smooth melted chocolate. Remove from heat and cool for 5 minutes.
    • In a mixing bowl, stir together eggs, espresso, vanilla, remaining 1 cup of sugar, milk, and lemon juice. Stir in melted chocolate mixture.
    • Add flour, baking powder and salt, and mix well.
    • Pour into greased pan, and spread batter around to edges. Bake at 350 F for approximately 30 minutes, until a toothpick inserted into batter comes out clean.

    German Chocolate Frosting

    • In a saucepan, combine all ingredients except pecans and coconut.
    • Heat over low heat till the mixture becomes thick.
    • Remove from heat and stir in coconut and pecans.
    • Allow to cool, and then spread overtop of the brownies.
    • Cut into squares and serve.

    Notes

    Make sure both the brownies and the topping are fully cooled before topping the brownies.

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    Hi, I'm Liz!

    I started creating my own recipes when I realized that baking blogs usually shared complicated and time-consuming recipes that needed a lot of kitchen equipment and a lot of ingredients. When my grandma mentioned that I should write a cookbook, that inspired me to turn my super simple recipes into a blog. As much as I love to make these super simple recipes for my friends and family, I also love being able to share them with you!

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