German Chocolate Brownies No Cake Mix Required
Indulge in the decadence of homemade *German Chocolate Brownies*—a rich, fudgy dessert topped with a luscious coconut-pecan frosting, all without relying on a cake mix! This from-scratch recipe starts with a velvety brownie base made from melted semi-sweet chocolate and cocoa powder for a double dose of chocolate flavor. The topping is a buttery, caramelized blend of shredded coconut and chopped pecans, creating the perfect contrast of textures. Ready in just an hour, these brownies are ideal for parties, potlucks, or an unforgettable weeknight treat. Elevate your dessert game with this easy and satisfying recipe that combines the charm of classic German chocolate cake with the simplicity of brownies—no shortcuts required!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup cocoa powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (for topping)
- 0.75 cup brown sugar
- 0.5 cup evaporated milk
- 3 egg yolks
- 1 teaspoon vanilla extract (for topping)
- 1.25 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy cleanup.
In a medium saucepan over low heat, melt the 1 cup of unsalted butter and 1 cup of semi-sweet chocolate chips, stirring until smooth. Remove from heat and let it cool slightly.
Stir in the granulated sugar. Add the eggs one at a time, beating well after each addition. Mix in the 2 teaspoons of vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
To make the coconut-pecan topping, combine 0.5 cup of unsalted butter, brown sugar, evaporated milk, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10 minutes.
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the topping to cool until it is thick enough to spread.
Spread the coconut-pecan topping evenly over the cooled brownie layer in the pan.
Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.7 g | 489% | |
| Saturated Fat | 189.8 g | 949% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1623 mg | 541% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 719.5 g | 262% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 554.9 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 796 mg | 61% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1939 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
