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The Best German Chocolate Brownies

Dark, rich, and fudgy brownies adorned with coconut and pecans that are sweet and full of texture from grated coconut and pecans. Brownies are an easy, one-bowl, no-mixer recipe that is as fast as using a box mix and they turn out to be fudgy with zero cakiness. This freeze takes less than 10 minutes to make and tastes so good apart from these decadent brownies which is the best German brownies I have ever had.

Brownies are dense, rich, very fudgy topped with coconut and pecan frosting which is sweet and full of texture from grated coconut and pecans.

I'm not sure why the 'frosting' on chocolate cakes or German brownies is called frosting when it's more like a topping, but I won't question the name of something that tastes so good.

Brownies are an easy, one-bowl, no-mixer recipe that is as fast as using a box mix and they turn out to be fudgy with zero cakiness.

This is a brownie base that makes me fall in love because it's easy and always gives amazing results. Many Related Recipes below use the same basis.

Frosting process takes less than 10 minutes.

The hardest part is shaking it continuously but I just assume that mini arm training before diving into this decadent brownie is the best German chocolate brownie I have ever had.


  • 1/2 cup unsalted butter (1 stick)
  • 6 ounces of dark or bitter chocolate, chopped (I use 72% Pound Plus Bar from Trader Joe)
  • 2 large eggs
  • 3/4 cup of granulated sugar
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of brewed coffee (leftover or cold coffee does nothing), optional but recommended
  • 1 teaspoon of instant espresso granules, optional but recommended
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste

Topping / Frosting

  • 1/2 cup (4 ounces) of full fat evaporated milk
  • 1/4 cup unsalted butter, mashed and cut in four
  • 2 large egg yolks (discard or save for other uses)
  • 1/2 cup of pink sugar, packed
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons of vanilla extract
  • 3/4 cup sweetened grated coconut flakes
  • spill 1/2 cup of minced Fisher pecans, roast lightly if desired


  1. Brownies - Preheat the oven to 350F. Cover an 8-inch square pan with hanging aluminum foil and spray with cooking spray, or spread with pan and flour; set aside.
  2. To a large microwave-safe bowl, add butter, chocolate, and heat it with high power to melt about 2 minutes. Stop to check and stir after 1 minute. Heat with the addition of 15 seconds until the chocolate melts and the mixture can be stirred evenly. Let the mixture cool for a while before adding the eggs so they don't scramble.
  3. Next, upload eggs, sugar, vanilla, optional coffee, optional espresso granules (do not make the brownies flavor like espresso and each add and supplement the chocolate flavor), and whisk vigorously to combine.
  4. Add flour, salt, and mix thoroughly and combine without overmixing.
  5. Turn the mixture into a prepared skillet, flatten the top with a spatula as needed.
  6. Bake for about 20 to 22 minutes, or until the center has just been set and is no longer shiny. Toothpicks should come out clean or with a few wet crumbs, but no dough. Allow the brownies to cool on a baking sheet on the wire rack as you make the toppings.
  7. Topping / Frosting - To a medium saucepan, add evaporated milk, butter, egg yolks, brown sugar, salt, and heat over medium-low heat to low heat for about 7 to 10 minutes, or until the mixture thickens. Beat constantly or there is a big chance you will end up with a scrambled egg at the bottom of your pan. The mixture should boil gently while shaking.
  8. Remove the pan from the heat, add the vanilla, and stir it to mix carefully, because the mixture can swell.
  9. Add coconut, pecans, and stir until smooth. Let the topping cool in the pan for about 5 minutes.
  10. Turn the topping over the brownies, use a spatula to spread it as needed.
  11. Let the brownies cool without closing for at least 1 hour before slicing and serving. I prefer to cover the brownies with foil and chill for several hours or overnight because they are easier to slice when cold and I prefer the taste when cold. Brownies will remain airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. I keep it in the fridge.
This recipe is inspired by averiecooks

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