German chocolate brownies are rich, fudgy treats layered with gooey caramel and a luscious coconut pecan frosting that takes indulgence to a whole new level.
Each bite is a harmony of textures—chewy brownie, sticky caramel, and creamy, nutty topping—making these bars unforgettable for chocolate lovers and dessert enthusiasts alike.
Decadent Essentials for German Chocolate Brownies
- Brownie mix – The chocolatey base that holds everything together, offering a dense, fudgy bite with minimal prep.
- Caramel bits – Melted into a silky drizzle, they add rich, buttery sweetness that complements the dark cocoa flavor.
- Heavy cream – Helps melt and smooth the caramel, giving it a luxurious consistency.
- Egg yolks – Thicken the frosting while lending it a rich, custard-like body.
- Granulated sugar – Balances the tang of evaporated milk and deepens the frosting’s flavor.
- Evaporated milk – Adds creaminess and helps create the signature thick, pourable frosting.
- Butter – Adds depth and shine to the coconut pecan topping while enhancing flavor.
- Vanilla extract – A warm undertone that ties the chocolate, coconut, and pecans together.
- Shredded coconut – The signature texture and flavor in the topping, soft and chewy.
- Chopped pecans – Toasty crunch that balances the smooth frosting with satisfying bite.
How to Make German Chocolate Brownies
Start by baking your favorite box of brownies until they’re perfectly set and fudgy. Once cooled, drizzle them generously with melted caramel for a buttery, sticky surprise.
While the caramel sets, simmer egg yolks, butter, sugar, milk, and vanilla into a golden custard. Stir in coconut and pecans to create the iconic frosting, then spread it generously over the caramel layer.
Let the layers chill and set. For a final flourish, top with melted chocolate and extra pecans before slicing into squares of pure dessert bliss.
Tips for Sweet Success
For thicker brownies or larger servings, double the brownie mix and bake in a 9×13-inch pan. The coconut pecan frosting yields enough for a second layer, making it perfect for crowd-sized indulgence.
Let each layer cool before adding the next to prevent the caramel or frosting from melting into the brownie base. For extra indulgence, a drizzle of dark chocolate on top creates a stunning finish.
If you want to dial up the flavor, toast the pecans briefly before adding them to the frosting—this intensifies their nutty richness.
Saving the Sweetness: Storing Your Brownies
To keep the brownies soft and the topping fresh, store them in an airtight container at room temperature for up to five days. For longer storage, wrap uncut brownies tightly in both foil and plastic wrap and freeze for up to four months.
Let frozen brownies thaw at room temperature before slicing. For a warm, gooey treat, microwave individual pieces for just a few seconds to revive that just-baked texture.
German Chocolate Brownies
Ingredients
For the Brownies
- 1 18-ounce box brownie mix, plus required box ingredients
- 1 cup caramel bits
- 2 tablespoons heavy cream
For the Coconut Pecan Frosting
- 1 ½ cups shredded coconut ensure freshness
- ½ cup butter or margarine
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1 cup chopped pecans
Instructions
- Prepare the brownies as directed on the package and bake them in a 9×9-inch pan. Once done, set them aside to cool completely.
- In a microwave-safe dish, combine the caramel bits with the heavy cream. Microwave in 30-second intervals, stirring thoroughly each time, until the mixture is smooth and fully melted. Evenly drizzle the caramel over the cooled brownie layer. Allow this to cool.
- For the frosting, place the butter, egg yolks, granulated sugar, evaporated milk, and vanilla extract into a large saucepan. Stir constantly over medium heat for about 10 minutes, or until the mixture has thickened. Blend in the shredded coconut and chopped pecans.
- Spread this rich frosting evenly across the caramel-topped brownies. Optionally, garnish with melted chocolate and additional pecans. Refrigerate before slicing into 16 neat squares.
Notes
Freezing Tip: Wrap uncut brownies securely in foil followed by plastic wrap and freeze for up to four months.
Storage: Keep brownies in an airtight container at room temperature for up to five days.
