German Chocolate Cake Brownies combine a rich, dark chocolate brownie with a sweet and thick coconut pecan frosting. Named after the classic layer cake, these frosted brownies are easier to make and taste just as delicious!
The Best German Chocolate Cake Brownies
I have a confession. I am a brownie snob. It has to be just the right texture, just the right chewiness, just the right amount of chocolate and sweetness. Unless of course those brownies are frosted. Then the frosting becomes the star and that is where we’re at with these German Chocolate Cake Brownies.
I love a good layer cake, like my Fresh Strawberry Cake, Vanilla Peach Layer Cake and my favorite Layered Citrus Cake. But the thing about cakes it they take time. Time to bake, time to cool, and time to frost. You have to be very delicate with the layer so they don’t break and leave you with a crumbly mess. Brownie bars to the rescue!
German Chocolate Cake is a layered chocolate cake with a sweet coconut pecan frosting. While it may sound as though it has international roots, it was actually created by an American baker, Samuel German, who develop the dark baking chocolate that is traditionally used as it’s base. The cake was named after him. German Chocolate Cake has a dark, rich flavor, and is less sweet than traditional chocolate cakes. The bitter-sweet cake is the perfect contrast for the super sweet coconut frosting.
How to Make German Chocolate Cake Brownies
Brownie are one of the easiest desserts to make, and we are going to dress them up to make them even more special.
Bake your brownies. Use your favorite from scratch mix or a Dark Chocoalte boxed mix, just make sure that it’s not super sweet. Set them aside to cool completely.
While the brownies are baking, make the frosting. Combine brown sugar, white sugar, butter and evaporated milk in a saucepan over medium heat. Whisk in egg yolks and bring that mixture to a boil, stirring it constantly as it thickens.
Turn off the heat and stir in vanilla, shredded coconut, and chopped pecans. Set aside to cool completely.
Once the brownies and frosting are both cooled down, frost away! Refrigerate until ready to cut and serve.
Brownie Making Tips
Use a good quality brand brownie mix – I don’t have any problem using a boxed mix when it comes to brownies. I usually promote making things from scratch, especially baked good. You want to make. You can certainly make the brownies from scratch if you want. German Chocolate Cake is known for being not too sweet, so if you’re using a from scratch recipe make sure it uses cocoa powder instead of chocolate chips so you have better control over the sugar.
Always line the pan with parchment paper – This is a big one! When you line the pan with parchment paper you create “handles” to help you remove the brownies from the pan. This helps to prevent cracks or breaking of your beautiful brownies. To cut to size, take the pan you plan to bake your bars in and lay it on top of a sheet of parchment paper. You want the paper to lay flat in the bottom so you’ll have smooth sides. Mark two opposite sides and make the other two side long enough that they can drape over.
Use a shark knife for cutting. Don’t use a serrated knife as it will tend to tear the brownies.
Refrigerate German Chocolate Cake Brownies for at least an hour before cutting. This with solidify the frosting and prevent a sloppy mess.
When you have brownies, you’ve got to have milk! Pour some milk in bottles of even stemless wine glasses to make everyone feel fancy while they eat these super fancy German Chocolate Cake Brownies! I added some whole pecans to the top of each square to make them a little extra.
What to do with leftovers?
Store leftover German Chocolate Cake Brownies in an airtight container in the fridge for up to 1 week. Freeze for up to 6 months.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.