Decadent German Chocolate Brownie Bars

While German chocolate baking bars offer a unique, milder chocolate flavor that is the signature of these brownies, they can sometimes be difficult to find. Don’t worry, you have excellent alternatives! You can substitute with an equal amount of good quality semi-sweet chocolate baking bars or even unsweetened chocolate baking bars. If using unsweetened chocolate, you might want to slightly increase the sugar in the brownie base by 1/4 cup to balance the bitterness, depending on your preference for sweetness. The key is to use a high-quality baking chocolate for the best fudgy texture and rich flavor.

Absolutely! While not strictly mandatory for the recipe to work, toasting the coconut and pecans truly elevates the flavor of the topping to another dimension. The heat from toasting brings out the natural oils in the pecans, making them incredibly fragrant and adding a nutty, deeper flavor. Similarly, toasted coconut becomes more aromatic and develops a slightly crispier texture, preventing it from becoming soggy in the frosting. To toast them, spread the coconut and pecans in a single layer on a baking sheet and bake in a preheated oven at 325°F (160°C) for 5-10 minutes, stirring occasionally, until golden brown and fragrant. Watch them carefully, as they can burn quickly!

No, and that’s one of its best qualities! The German chocolate-style topping is designed to remain wonderfully soft, creamy, and slightly gooey. This ensures that every single bite of your brownie delivers that irresistible, tacky texture, perfectly contrasting with the fudgy brownie base. It won’t set into a hard crust, so you’ll always have that luscious, melt-in-your-mouth experience.

Drizzling with melted chocolate melting wafers is entirely optional, but highly recommended for an extra touch of decadence and visual appeal. For serious chocolate lovers, it adds another layer of rich flavor and a beautiful finish. If you prefer to keep it simple, or if the brownies are already chocolatey enough for you, feel free to skip this step. You could also sprinkle with a little sea salt for a sweet and salty contrast!

These German Chocolate Brownies are crafted to be wonderfully moist, dense, and intensely fudgy. They are definitely on the chewy side, not light or cake-like. The recipe is designed to achieve that perfect gooey center and rich, satisfying chewiness that true brownie aficionados adore. The lower amount of flour and higher fat content contribute to this luxurious, dense texture.

While you certainly can use a boxed brownie mix as a shortcut for the base, keep in mind that the homemade brownie recipe specifically calls for German chocolate baking bars. Using a standard boxed mix means you won’t achieve the same nuanced German chocolate flavor in the brownie base itself. However, you can still apply the incredible coconut pecan topping to a boxed mix brownie for a quicker, albeit slightly different, version of this indulgent treat. Just ensure the boxed brownies are fully cooled before adding the topping.

Proper storage is key to keeping your brownies fresh and delicious. These brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, they freeze beautifully! Cut the brownies into individual bars, wrap each tightly in plastic wrap, and then place them in a freezer-safe container or bag. They will keep well in the freezer for up to 3 months. To defrost, simply remove them to the refrigerator overnight or allow them to come to room temperature on the countertop for a few hours before serving.

Step 1: Prepare Your Baking Dish and Melt Chocolate. Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, ensuring it extends over the sides to create “handles” for easy removal. Lightly spray the parchment paper with nonstick cooking spray. In a large, heavy-bottomed pot or Dutch oven, place the cut salted butter. Start melting the butter over medium-low heat. Once the butter is partly melted, break the German chocolate baking bar into squares and add them to the pot with the melting butter.

Step 2: Combine Butter and Chocolate. Continue to cook the mixture over medium-low heat, stirring occasionally with a whisk or rubber spatula. Allow the chocolate to completely melt and combine with the butter until you have a perfectly smooth, glossy chocolate mixture. This step is crucial for an even brownie texture.

Step 3: Incorporate Sugar. Remove the pot from the heat. Add the granulated sugar to the warm chocolate mixture. Whisk vigorously until the sugar is fully dissolved and the mixture is smooth and slightly thickened. Ensure there are no grainy sugar crystals remaining.

Step 4: Add Eggs. Crack the eggs into a separate bowl. Add them to the chocolate mixture one at a time, whisking thoroughly after each addition until fully incorporated. This gradual addition helps create a stable emulsion and contributes to the brownies’ chewy texture.

Step 5: Flavor with Vanilla and Salt. Once the eggs are fully mixed in, whisk in the vanilla extract and salt. These ingredients are flavor enhancers, bringing out the best in the chocolate and balancing the sweetness. Continue whisking until just combined.

Step 6: Fold in Flour. Gently add the sifted all-purpose flour to the wet ingredients. Sifting prevents lumps and ensures a smoother batter. Do not overmix at this stage; overmixing can develop gluten, leading to tougher brownies.

Step 7: Mix Until Just Combined. Using a rubber spatula, carefully fold the flour into the chocolate mixture until it is just combined. Mix until no dry streaks of flour remain, but stop as soon as it comes together. A few small lumps are fine; you want to avoid overworking the batter to maintain that desirable fudgy texture.

Step 8: Bake the Brownies. Pour the prepared brownie batter evenly into your lined 9×13-inch baking dish. Spread it out with the spatula to ensure an even layer. Bake for 35-38 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking, as this will lead to dry brownies.

Step 9: Cool the Brownies. Once baked, remove the brownies from the oven. Let them cool completely in the baking dish on a wire rack. This is a crucial step! Cooling allows the brownies to set properly, become even fudgier, and prevents the topping from melting when applied. Patience is a virtue here!

Step 10: Prepare the Coconut Pecan Topping. While the brownies cool, begin making the delectable topping. In a clean saucepot, combine the granulated sugar, evaporated milk, cut salted butter, and egg yolks. Place the pot over medium-low heat and stir the mixture together. Continue stirring occasionally until the butter has completely melted and all ingredients are well combined. Gradually bring the mixture to a gentle simmer, still stirring to prevent sticking. Once it starts to simmer and visibly thickens slightly (this usually takes about 10-12 minutes), remove it from the heat.

Step 11: Finish the Topping. To the warm, thickened mixture, add the toasted coconut, toasted chopped pecans, and vanilla extract. Stir everything together thoroughly until all the ingredients are evenly distributed. Continue to stir the mixture for about 5 minutes off the heat; it will continue to thicken as it cools slightly, becoming perfectly spreadable.

Step 12: Frost the Brownies. Once the brownies are completely cool, pour the warm, spreadable coconut pecan frosting evenly over the top. Use an offset spatula or the back of a spoon to gently smooth it out to the edges. Allow the frosting to set completely at room temperature before cutting and serving. This step ensures the topping adheres well and makes for cleaner slices.