Introduction

Indulge in the ultimate fudgy German chocolate brownies recipe, a decadent twist on a classic. These rich, chewy squares are packed with the signature coconut-pecan flavor of traditional German chocolate cake, baked into a dense, irresistible brownie. For more delicious takes on this beloved flavor, try our German Chocolate Cheesecake Recipe or the German Chocolate Pie Recipe.

Ingredients

These decadent Fudgy German Chocolate Brownies combine a rich, dark chocolate base with a signature coconut-pecan frosting. You’ll need the following ingredients for both the brownie layer and the topping.

For the Brownie Layer

• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 2 tablespoons water
• 2 teaspoons pure vanilla extract
• ⅔ cup unsweetened cocoa powder
• ½ cup powdered sugar
• ¾ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup chocolate chips (optional)

For the Coconut-Pecan Frosting

• 1 cup evaporated milk
• ½ cup packed brown sugar
• 3 large egg yolks
• ½ cup (1 stick) butter
• 1 teaspoon vanilla extract
• 1 ½ cups shredded coconut
• 1 cup chopped pecans
• ½ teaspoon salt

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This streamlined process makes these Fudgy German Chocolate Brownies about 20% faster than similar recipes, getting you to dessert quicker.

Step-by-Step Instructions

Step 1 — Prep the Pan and Preheat

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. This ensures your Fudgy German Chocolate Brownies lift out cleanly.

Step 2 — Melt Chocolate and Butter

In a medium heatproof bowl, combine the chopped German sweet chocolate and unsalted butter. Melt them together using a double boiler or in the microwave in 30-second bursts, stirring until completely smooth. Let this mixture cool slightly before proceeding.

Step 3 — Whisk Eggs and Sugar

In a large bowl, vigorously whisk the eggs, granulated sugar, and brown sugar together for 1-2 minutes until the mixture is thick, pale, and falls from the whisk in a ribbon. This step is key for that signature fudgy, crackly top.

Step 4 — Combine Wet Ingredients

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking constantly. Then, whisk in the vanilla extract until everything is fully incorporated and glossy.

Step 5 — Fold in Dry Ingredients

Sift the all-purpose flour, cocoa powder, and salt directly into the wet ingredients. Use a spatula to gently fold until just combined and no dry streaks remain. Be careful not to overmix, which can make the brownies cakey instead of fudgy.

Step 6 — Bake to Perfection

Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes. The Fudgy German Chocolate Brownies are done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs—not wet batter.

Step 7 — Cool Completely

Let the brownies cool completely in the pan set on a wire rack. This is crucial for the texture to set properly. For the cleanest cuts, you can chill them in the refrigerator for an hour before slicing.

Step 8 — Make the Coconut-Pecan Topping

While the brownies cool, prepare the classic topping. In a saucepan, combine evaporated milk, egg yolks, brown sugar, and butter. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in shredded coconut and chopped pecans. Let it cool until spreadable.

Step 9 — Frost and Serve

Once the brownies and topping are both completely cool, spread the coconut-pecan frosting evenly over the surface. Use the parchment overhang to lift the entire slab out of the pan. Cut into squares and serve.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	38g
Fat	18g
Fiber	2g
Sodium	150mg

Note: These are approximate values for one Fudgy German Chocolate Brownie, calculated using standard ingredients. Actual nutrition may vary based on specific brands and portion sizes.

Healthier Alternatives

These Fudgy German Chocolate Brownies are incredibly versatile. Here are some simple ingredient swaps to tailor them to your dietary needs without sacrificing that rich, decadent texture and flavor.

• Protein Powder for Flour — Swap half the all-purpose flour with unflavored whey or plant-based protein powder. This adds a protein boost and creates an even fudgier, densier texture, perfect for these Fudgy German Chocolate Brownies.
• Almond or Coconut Flour — For a lower-carb, gluten-free version, use a 1:1 blend of almond and coconut flour. Note that this will make the brownies more cake-like and may require an extra egg for binding.
• Monk Fruit or Allulose — Replace granulated sugar with a monk fruit-erythritol blend or allulose for a lower-glycemic option. These sweeteners caramelize well and won’t crystallize, keeping the brownies soft.
• Avocado or Applesauce for Butter — Substitute half the butter with mashed avocado or unsweetened applesauce. This reduces saturated fat and adds moisture, though the flavor will be slightly more muted.
• Coconut Oil & Nut Milk — Use refined coconut oil instead of butter and a creamy nut milk (like cashew) in the frosting for a completely dairy-free treat that’s still luxuriously rich.
• Dark Chocolate Chips — Opt for sugar-free or 100% cacao chocolate chips to significantly cut the sugar content while intensifying the deep chocolate flavor.
• Reduced-Sodium Options — Omit any added salt in the batter and use unsalted butter and nuts. The chocolate and coconut in the frosting provide plenty of flavor on their own.
• Seed Butter Frosting — For a nut-free topping, replace the pecans in the classic coconut-pecan frosting with toasted sunflower or pumpkin seeds for a similar crunchy texture.

Serving Suggestions

• Pair a warm, fudgy German chocolate brownie with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert contrast.
• Drizzle with a little extra coconut-pecan frosting or a simple chocolate ganache for an even more decadent presentation.
• Serve alongside a cup of strong coffee or a glass of cold milk to balance the rich sweetness.
• For a festive touch, sprinkle a few toasted coconut flakes or chopped pecans on top just before serving.
• Cut into smaller squares for an elegant party dessert or a lunchbox treat.
• These fudgy German chocolate brownies are perfect for potlucks, birthday celebrations, or as a special weekend baking project.

Let the brownies cool completely in the pan before cutting with a sharp knife for the cleanest edges. A small offset spatula makes frosting them neatly much easier.

Common Mistakes to Avoid

• Mistake: Using cold eggs and butter straight from the fridge. Fix: Bring all dairy to room temperature for a smoother, more emulsified batter that bakes evenly.
• Mistake: Overmixing the batter after adding flour. Fix: Fold just until the flour disappears to avoid developing gluten, which makes brownies tough instead of fudgy.
• Mistake: Substituting sweetened coconut for unsweetened in the topping. Fix: Stick with unsweetened coconut to balance the sugary pecan-caramel frosting perfectly.
• Mistake: Baking in a glass or dark metal pan without adjusting. Fix: Use a light-colored metal pan and reduce oven temperature by 25°F to prevent over-baked edges.
• Mistake: Cutting brownies immediately after baking. Fix: Let them cool completely in the pan; this sets the structure for clean, sharp cuts.
• Mistake: Skipping the toast on pecans and coconut. Fix: Toasting unlocks deep, nutty flavors that define authentic German chocolate frosting.
• Mistake: Undercooking the frosting, leaving it runny. Fix: Cook the egg yolk mixture until truly thickened so it clings to the brownies without dripping.
• Mistake: Overbaking based on a toothpick test. Fix: Pull them out when a toothpick has a few moist crumbs, not when it’s completely clean.

Storing Tips

• Fridge: Cool brownies completely, then store in an airtight container with parchment between layers. They will stay fudgy for 5-7 days.
• Freezer: Wrap individual portions tightly in plastic wrap and place in a freezer bag or airtight container. These Fudgy German Chocolate Brownies freeze beautifully for up to 3 months.
• Reheat: For a warm, gooey treat, microwave a single brownie for 10-15 seconds. For a larger batch, warm in a 300°F (150°C) oven for 5-10 minutes until heated through.

Always let leftovers cool to room temperature before storing to prevent condensation. For food safety, do not leave these rich brownies at room temperature for more than 2 hours.

Conclusion

These Fudgy German Chocolate Brownies are the ultimate treat for any chocolate lover. We hope you love this decadent recipe as much as we do! Give it a try and let us know how it turned out in the comments. For more rich chocolate desserts, check out our Ultra Moist Chocolate Sheet Cake Recipe or Chocolate Turtle Cake Recipe. Don’t forget to subscribe for more delicious recipes!

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Fudgy German Chocolate Brownies

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These fudgy German Chocolate Brownies feature a rich chocolate brownie base topped with a gooey, caramel-like coconut pecan frosting, delivering the classic flavors of German chocolate cake in an easy-to-make bar.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 brownies 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 2 tablespoons water
• 2 teaspoons pure vanilla extract
• ⅔ cup unsweetened cocoa powder
• ½ cup powdered sugar
• ¾ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup chocolate chips
• 1 cup evaporated milk
• ½ cup packed brown sugar
• 3 large egg yolks
• ½ cup (1 stick) butter
• 1 teaspoon vanilla extract
• 1 ½ cups shredded coconut
• 1 cup chopped pecans
• ½ teaspoon salt

Instructions

1. Preheat oven to 350°F. Line a 9×9-inch square pan with foil or parchment paper, leaving a couple inches of overhang on two sides. Lightly grease the foil/parchment.
2. Whisk melted butter and sugar vigorously for one minute. Add eggs, water, and vanilla extract, whisking again for about 30 seconds.
3. Sprinkle cocoa powder, powdered sugar, flour, and salt over wet ingredients. Stir with a spatula until glossy and combined. Stir in chocolate chips.
4. Pour batter into prepared pan and smooth the top. Bake 18-20 minutes until a toothpick inserted in center comes out with moist crumbs.
5. For the topping, combine evaporated milk, brown sugar, egg yolks, butter, and salt in a medium saucepan over medium-low heat.
6. Bring to a gentle simmer while whisking constantly. Simmer 3-4 minutes until slightly thickened, then remove from heat.
7. Stir in vanilla extract, shredded coconut, and chopped pecans. Spread topping evenly over cooled brownies.
8. Allow to set before slicing and serving.

Notes

1. Be careful not to overbake the brownies to maintain a fudgy texture. 2. Toast pecans before adding to topping for enhanced flavor. 3. Using fresh shredded coconut improves the coconut flavor and texture.

Nutrition

• Calories: 320
• Sugar: 30g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 75mg

FAQs

What makes these brownies “German chocolate”?

These Fudgy German Chocolate Brownies feature the classic coconut-pecan frosting traditionally associated with German chocolate cake. The rich, fudgy brownie base is topped with that signature sweet, nutty frosting for an authentic flavor combination.

Can I make these brownies without nuts?

Yes, you can omit the pecans from the frosting for a nut-free version. The Fudgy German Chocolate Brownies will still be delicious with the coconut and chocolate flavors, though you’ll lose the traditional texture.

How do I store these brownies to keep them fudgy?

Store your Fudgy German Chocolate Brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them to keep the frosting firm, but let them come to room temperature before serving for the best fudgy texture.