German Chocolate Brownies with Coconut Pecan Topping

Creamy, fudgy, and topped with a crackly coconut-pecan layer—these German Chocolate Brownies with Coconut Pecan Topping are the kind of dessert that disappears fast at family gatherings. If you love rich chocolate with a buttery, toasted coconut crunch, this recipe combines both worlds in a single pan. Fun fact: German chocolate cake actually gets its name from an American named Samuel German, not the country, so calling these brownies “German” is a tasty wink to that tradition.

Why try this recipe? It’s simple, quick to prep, and guaranteed crowd-pleasing—perfect for busy weeknights or potlucks. Compared to a classic chocolate cake on the blog, these brownies offer a denser, more indulgent chocolate bite with a delightful coconut pecan contrast. Grab a pan, and let’s make something comforting and unforgettable.

What is German Chocolate Brownies with Coconut Pecan Topping?

What’s in a name and why “German”? Is it German chocolate or simply a nod to the famous cake? These brownies borrow the caramelized coconut-pecan topping commonly associated with German chocolate cake and marry it to a fudgy brownie base. Think of it as a playful mashup: brownie meets classic German chocolate topping—what could go wrong? Maybe nothing, unless you’re hiding them from family members who believe “the way to a man’s heart is through his stomach.” Give them a try and see who claims the last piece.

Why You’ll Love This

• Decadent contrast: The main highlight is the perfect balance between a rich, fudgy chocolate brownie and the sweet, slightly chewy coconut pecan topping. Every bite hits multiple textures and flavors.
• Homemade savings: Making this at home cuts costs compared to buying specialty bakery brownies—and you control the ingredients and portion size.
• Crowd-pleasing topping: Shredded coconut and chopped pecans add toasty nuttiness and a caramelized finish that feels gourmet without the fuss.

If you enjoy our classic fudgy brownies on the blog, you’ll find this variation even more exciting because of the crunchy-sweet topping. Ready to bake? Let’s do it.

How to Make:

Quick Overview

This recipe is straightforward—melt, mix, and bake. Prep is minimal (about 15 minutes), and baking takes 30–35 minutes. The result is a moist, dense brownie base with a standout coconut pecan layer that crisps and caramelizes on top. It’s satisfying, fast, and especially great when served slightly warm with a scoop of vanilla ice cream.

Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: 45–50 minutes
Servings: 12–16 squares

Ingredients

1 cup (2 sticks) unsalted butter, melted
8 oz semisweet or German baking chocolate, chopped
1 1/2 cups granulated sugar
1 cup all-purpose flour
4 large eggs, room temperature
1 cup shredded coconut (sweetened or unsweetened, as preferred)
1 cup chopped pecans, toasted if desired
1 tsp vanilla extract
1/4 tsp salt

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan well with butter or nonstick spray, and line with parchment if you like easy removal.
2. In a medium saucepan over low heat, combine the 1 cup (2 sticks) melted butter and the 8 oz chopped semisweet or German baking chocolate. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat.
3. Add the 1 1/2 cups granulated sugar to the warm chocolate mixture and stir until well combined and slightly glossy. Let the mix cool for 1–2 minutes so it doesn’t cook the eggs.
4. Add the 4 large eggs one at a time, beating or whisking well after each addition so the batter becomes glossy and slightly thickened.
5. Stir in the 1 tsp vanilla extract and 1/4 tsp salt until evenly distributed.
6. Gradually fold in the 1 cup all-purpose flour with a spatula, mixing just until no dry streaks remain. Do not overmix to keep the brownies tender and fudgy.
7. Pour the brownie batter into the prepared 9×13 pan and spread it evenly with an offset spatula or the back of a spoon.
8. In a separate bowl, stir together the 1 cup shredded coconut and 1 cup chopped pecans. For extra flavor, you can briefly toast the pecans in a dry skillet over medium heat before chopping.
9. Sprinkle the coconut pecan mixture evenly over the brownie batter, pressing lightly so it adheres.
10. Bake in the preheated oven for 30–35 minutes. Start checking at 30 minutes—a toothpick inserted in the center should come out with a few moist crumbs but not wet batter. The topping should be golden and set.
11. Remove from the oven and allow the brownies to cool completely in the pan for at least 30 minutes before cutting into squares. Cooling lets the topping set and makes clean slices easier.

What to Serve With

• Vanilla ice cream or whipped cream for contrast and creaminess.
• Fresh berries (strawberries or raspberries) to cut through the richness with bright acidity.
• Coffee or espresso for an adult pairing that complements deep chocolate notes.
• A scoop of salted caramel sauce drizzled over warm brownies for a luxe dessert.
• Simple side salad and coffee if serving as a treat after brunch or a casual meal.

Top Tips for Perfecting

• Use good chocolate: Quality semisweet or German baking chocolate makes a noticeable difference in flavor and texture.
• Room temperature eggs: They incorporate more smoothly into the warm chocolate and help create a glossy batter.
• Don’t overmix the flour: Fold until just combined to keep the brownies fudgy rather than cakey.
• Toast pecans: Toasting brings out deeper nutty flavor—5 minutes in a skillet is enough.
• Watch the bake time: Ovens vary; start checking at 30 minutes to avoid drying out the brownies. They should be slightly underdone in the center for the best fudgy texture.

Storing and Reheating Tips

Refrigeration: Store cooled brownies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. Keep parchment between layers to prevent sticking.
Freezing: Wrap individual squares tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating: Warm a single serving in the microwave for 10–15 seconds to revive fudginess, or reheat in a 325°F oven for 8–10 minutes covered with foil to prevent the topping from over-browning.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?
Yes. Unsweetened coconut will reduce overall sweetness; if you prefer a less-sweet topping, it’s a great swap.

Can I replace pecans with walnuts or almonds?
Absolutely. Walnuts give a similar texture and flavor; almonds add a firmer crunch. Toast them first for best flavor.

How can I make these brownies extra fudgy?
Slightly underbake them—remove when a toothpick shows moist crumbs. Also avoid overmixing the flour.

Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and check texture—some blends absorb more liquid.

Can I prepare the topping ahead of time?
You can mix the coconut and pecans and store them in an airtight container for up to 2 days, but sprinkle them on just before baking for best texture.

Conclusion

These German Chocolate Brownies with Coconut Pecan Topping are a quick, comforting dessert that feels special without needing fancy techniques. They’re easy to make, delightfully fudgy, and the caramelized coconut-pecan topping elevates ordinary brownies into something you’ll want to share. If you’re curious for more inspiration or want to compare variations, check out this detailed version of the classic recipe at German Chocolate Brownies on Celebrating Sweets. Give these brownies a try, share them with friends, and enjoy the smiles that follow.