German Chocolate Brownies

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If you love brownies and German chocolate cake, these brownies with coconut topping are the perfect treat for you! They combine the chewy, fudgy goodness of brownies with the delicious coconut topping of a German chocolate cake.

The base of these bars is a rich, crinkle-top brownie. After baking, they’re topped with a sticky caramel-coconut layer that takes them to the next level. We finish with a chocolate drizzle, making these the best German chocolate brownies.

Tips for Perfect Coconut Brownies

  • Use High-Quality Chocolate: Since chocolate is the star ingredient, using high-quality chocolate makes a big difference. Go for semisweet, bittersweet, or dark chocolate with at least 60% cocoa content for the best results.
  • Don’t Overmix the Batter: When mixing the dry ingredients into the egg-chocolate mixture, be careful not to overmix. Overmixing can make the brownies tough. Use a rubber spatula to fold in the dry ingredients gently until just combined.
  • Line the Baking Dish: Lining the baking dish with parchment paper makes it easy to remove the brownies and helps prevent sticking. Plus, it makes cleanup a breeze!
  • Use Shredded, Sweetened Coconut: For the best texture and flavor, use shredded, sweetened coconut. These coconut flakes are softer and chewier, perfect for the topping.
  • Drizzle with Chocolate: After the brownies have cooled, drizzle melted chocolate mixed with a little coconut oil on top. This adds extra chocolate and makes them look even better.
  • Let Them Cool Completely: Allow the brownies to cool completely in the pan before cutting them into squares. They taste better once they’ve had a chance to set.


Can I Use Different Types of Chocolate for the German Chocolate Brownies?

Yes! You can use semisweet, bittersweet, or dark chocolate, depending on your preference. We love using 70% Valrhona chocolate, but anything with a similar cocoa percentage works great.

Can I Substitute the All-Purpose Flour with a Different Type of Flour?

While all-purpose flour works best, you can try using gluten-free cup-for-cup flour. We haven’t tested this ourselves, so it might change the texture and flavor. Our favorite is unbleached all-purpose flour.

Can I Make These German Chocolate Brownies Ahead of Time?

Yes! These brownies are best a few hours after baking or the next day. Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them.

German Chocolate Brownies

Prep Time 45 minutes
Cook Time 45 minutes
Cooling 2 hours
Course Dessert
Servings 12


**For the Brownies:**

  • – 1 cup butter
  • – 14 oz bittersweet chocolate coarsely chopped
  • – 1/2 cup cocoa powder
  • – 1 cup all-purpose flour
  • – 5 large eggs
  • – 1 cup dark brown sugar
  • – 1 cup granulated sugar
  • – 1 teaspoon salt 1/2 teaspoon if using Morton
  • – 1 tablespoon vanilla extract
  • – 1 tablespoon espresso powder optional

**For the Coconut Topping:**

  • – 1 cup dark brown sugar
  • – 1 stick salted butter
  • – 3 large egg yolks
  • – 3/4 cup evaporated milk
  • – 2 tablespoons vanilla bean paste or 2 teaspoons vanilla extract
  • – 1/2 teaspoon salt Diamond kosher; use half if Morton
  • – 2 cups shredded sweetened coconut

**For the Chocolate Drizzle:**

  • – 1/3 cup chocolate chips
  • – 1 tablespoon coconut oil or butter


**Preheat the Oven:** Preheat to 350°F. Butter and line a 9-by-13-inch metal baking dish with parchment paper.

    **Make the Brownie Batter:**

    • – In a small saucepan, melt the butter over low heat. Remove from heat and add the chocolate. If the butter doesn’t fully melt the chocolate, return the pan to low heat for 10 seconds and stir until melted. Set aside to cool.
    • – Sift the flour, cocoa powder, and espresso powder into a small mixing bowl. Set aside.
    • – In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer with a whisk attachment (or hand mixer), beat on high speed until the mixture thickens, turns pale, and falls from the beater in wide ribbons that slowly dissolve on the surface, about 4-5 minutes.
    • – Fold the cooled chocolate mixture into the egg mixture using a rubber spatula.
    • – Add the flour mixture and fold in quickly but gently to avoid deflating the eggs.

    **Bake the Brownies:**

    • – Pour the batter into the prepared dish and smooth the top with a spatula.
    • – Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. Let cool completely on a wire rack before adding the topping.

    **Make the Coconut Topping:**

    • – In a medium saucepan over medium heat, combine the brown sugar, butter, egg yolks, and evaporated milk. Stir together and bring to a gentle boil. Continue stirring for a few minutes until the mixture thickens. Remove from heat and add vanilla and coconut.
    • – Spread the topping over the cooled brownies.

    **Add the Chocolate Drizzle:**

    • – Melt the chocolate and coconut oil together, then drizzle over the top of the brownies. Let the brownies set for 1-2 hours before cutting into squares. Enjoy!

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