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Close up angled view of the corner of a batch of german chocolate brownies before the brownies have been sliced.
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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
Cook Time30 minutes
Total Time50 minutes
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.