German Chocolate Frosting Brownies
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German Chocolate Frosting Brownies are the ultimate mashup of rich, fudgy brownies and that classic coconut pecan topping everyone loves. Soft, chewy layers meet a thick, gooey frosting for a dessert that feels extra special without extra effort. Perfect for parties, holidays, or anytime you’re craving something sweet and indulgent.
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Brownies are always a win. German chocolate cake never disappoints. Putting them together just makes sense.
These German Chocolate Frosting Brownies are a mashup made easy with a fudgy boxed brownie mix, then topped with that legendary coconut-pecan frosting that makes these brownies so over-the-top delicious. They are chewy, gooey, and packed with texture, yet come together in less than an hour using ingredients you probably already have on hand.
Why I love this recipe
- The frosting is genuinely easy to make on the stovetop. No special equipment needed.
- The combination of textures gets me every time: a fudgy bottom and a sticky-chewy topping.
- Using a boxed brownie mix cuts down on prep time without sacrificing flavor.
Love brownies? Try our pumpkin brownies and brownie mix cookies too.
Ingredients
- fudgy boxed brownie mix, plus ingredients listed on the box
- brown sugar
- granulated sugar
- unsalted butter
- 3 egg yolks
- evaporated milk
vanilla extract - salt
- chopped pecans
- unsweetened shredded coconut
Step by step
- Preheat the oven and make the brownie batter following the package directions. Pour into a 9×9-inch pan and bake as instructed.
- As the brownies bake, add the chopped pecans, coconut, and salt to a heat-safe bowl. Set aside.
- In a small saucepan over medium heat, mix together the butter, brown sugar, granulated sugar, egg yolks, evaporated milk, and vanilla extract.
- Bring the mixture to a gentle boil, stirring continuously. Let it cook for 8 to 10 minutes, stirring continuously, until it becomes thick.
- Pour the hot butter mixture over the pecans and coconut. Stir well until everything is evenly coated.
- Allow the both the brownies and the frosting to cool to room temperature. The frosting will thicken as it cools.
- Spread the frosting evenly over the brownies.
- Slice into bars, then serve and enjoy.
Tips for Best Results
- Cool the brownies completely before adding the frosting, since warm brownies can cause the topping to slide off and prevent the layers from setting properly.
- Stir the frosting constantly once it begins to boil. Leaving it unattended can cause the egg yolks to scramble or the mixture to burn on the bottom.
- Let the frosting cool before spreading, so it thickens to a texture that is easy to spread without becoming runny.
- Use unsweetened shredded coconut instead of sweetened, since the frosting base is already rich and sweet, and this keeps the flavor balanced.
Storage
These brownies store well, which makes them a great make-ahead option. Keep them in an airtight container at room temperature for up to 2 days. If you need them to last longer, pop them in the refrigerator where they will stay fresh for up to 5 days.
I recommend letting refrigerated brownies sit at room temperature for about 10 to 15 minutes before eating so the frosting softens back up a bit. I would not recommend freezing these, as the coconut-pecan frosting can change texture after thawing.
If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!
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German Chocolate Frosting Brownies
- Total Time: 50 minutes
- Yield: 9 1x
Description
German Chocolate Frosting Brownies are the ultimate mashup of rich, fudgy brownies and that classic coconut pecan topping everyone loves. Soft, chewy layers meet a thick, gooey frosting for a dessert that feels extra special without extra effort. Perfect for parties, holidays, or anytime you’re craving something sweet and indulgent.
Ingredients
- 1 (16.3 oz) fudge boxed brownie mix, plus ingredients listed on the box
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter
- 3 egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1 cup chopped pecans
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven and prepare the brownie batter according to the package instructions. Bake in a 9×9-inch baking dish as directed.
- Meanwhile, place the chopped pecans, coconut, and salt in a heat-safe mixing bowl. Set aside.
- In a small saucepan over medium heat, combine the butter, brown sugar, granulated sugar, egg yolks, evaporated milk, and vanilla extract.
- Bring the mixture to a gentle boil, stirring constantly. Continue cooking for 8 to 10 minutes, stirring constantly, until thickened.
- Carefully pour the hot mixture over the pecans and coconut. Stir until fully combined and evenly coated.
- Let the both the brownies and the frosting cool to room temperature. The frosting will thicken as it cools.
- Spread the frosting evenly over the cooled brownies.
- Cut into bars before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size:
- Calories: 305
- Sugar: 24 g
- Sodium: 116.8 mg
- Fat: 20.9 g
- Carbohydrates: 27.5 g
- Fiber: 1.2 g
- Protein: 3.5 g
- Cholesterol: 88.6 mg
