German Chocolate Brownies are rich and fudgy with a luscious coconut pecan frosting and chocolate ganache drizzle. They satisfy the biggest German chocolate cake cravings and are so much easier to make!
Prepare the brownies. Preheat the oven to 350 degrees and line an 8x8" square baking pan with foil. Place the stick of butter and 6 ounces of chocolate in a large bowl.
1 stick unsalted butter, 6 ounces bittersweet chocolate baking wafers or bar
Microwave at 50% power for 3-4 minutes, stirring well after each minute until melted.
Whisk in the 3/4 cup sugar and salt until well combined, followed by the vanilla. Vigorously whisk in the eggs one at a time until incorporated.
3/4 cup granulated sugar, 1/4 teaspoons salt, 1 teaspoon vanilla extract, 2 large eggs
Stir in the flour just until incorporated, about 30-35 strokes. The batter will be thick and glossy.
1/2 cup all purpose flour
Pour the batter into the prepared pan and spread evenly.
Bake for 20-25 minutes until set and puffed in the middle, and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Prepare the frosting. Place the pecans on a rimmed baking sheet.
3/4 cup pecans
Bake at 350 degrees until toasted and fragrant, about 8-10 minutes. Chop and set aside.
Place the 1/2 cup sugar, 1/2 cup cream, egg yolks, 4 tablespoons butter and salt in a large saucepan. Cook over medium low heat until the butter and sugar have melted, then increase to medium heat and bring to a boil, stirring often, about 5-6 minutes. Cook 1 additional minute, stirring continuously until thickened and the mixture coats a wooden spoon.
1/2 cup granulated sugar, 1/2 cup heavy cream, 2 large egg yolks, 4 tablespoons unsalted butter, 1/4 teaspoon salt
Remove from heat and stir in the vanilla extract, followed by the coconut flakes and chopped pecans. Let stand until cool, then spread over the cooled brownies.
1 teaspoon vanilla extract, 3/4 cup unsweetened coconut flakes
Drizzle the brownies with ganache, if desired, then wait one hour or so until the frosting has set before slicing. Enjoy!
Chocolate ganache, for drizzling
Notes
Pro tip: These German chocolate brownies are the easiest to cut when the coconut pecan frosting and ganache have set. This typically takes about 1 hour, or you can speed up the process by chilling them in the refrigerator.
For best results, use good quality chocolate in this recipe. I love using Guittard bittersweet baking wafers as there's no chopping involved, but you can certainly use a bar of baker's chocolate. If you'd rather use chocolate chips, I recommend Guittard or Ghirardelli as they are higher quality and will melt better.
Make the chocolate ganache ahead and heat for about 15-20 seconds in the microwave at 50% power until it reaches drizzling consistency. Store leftovers in the refrigerator for up to 2 weeks.
Store leftover brownies in an air tight container in the refrigerator for 3-5 days. Take the chill off by allowing them to come to room temperature before serving if desired.
See Ingredient Notes section for dairy free alternatives.