Rich chocolaty brownies topped with a gooey homemade coconut pecan frosting. Make the brownies from scratch, or use a boxed brownie mix for the base of this recipe. You’ll love this decadent dessert!
That big stack of brownies is calling your name, isn’t it? Life is better with brownies, friends. It’s a fact.
The thing I LOVE about brownies (aside from their fudgy, gooey, chewy-edged deliciousness) is that no special occasion is needed to whip up a batch. Layer cakes are made for birthdays, fancy pies mark the end of a dinner party, and homemade pastries are for weekend brunch.
But, brownies can be made for any reason…
It’s 3:00 and you’re craving chocolate → brownies.
You’re a mom struggling to potty train a stubborn toddler (ahem) → brownies.
You thought it was Friday and just realized that it’s actually Thursday (ugh) → brownies.
There are so many ways you can flavor brownies. In the past I’ve added raspberries and white chocolate, peanut butter, creamy coconut, caramel, and espresso. Today I’m bringing you German Chocolate Brownies! These brownies are topped with a gooey, sticky, coconut pecan frosting. Feel free to use your favorite brownies for the base of this recipe. Here is my favorite homemade recipe, but you can absolutely use a boxed mix too.
My family loved these brownies. The frosting takes them over the top and adds fantastic texture and flavor. Note: Please, please, pretty please, stick a spoon in that frosting and take a big bite before pouring it over the brownies. Taste testing is half the fun of being in the kitchen, right?! You’re welcome. 😉
After slicing the brownies, most of the frosting will hold up without dripping down the sides, but you might get a few spots of drippy, sweet deliciousness. You can choose to eat these brownies by hand or with a fork. My husband and son have an irrational fear of being sticky (true story), so there is no way they’d eat these with their hands. My daughter and I dove right in without utensils. In fact, my camera is currently covered in stickiness from moving these brownies around while photographing them. Sshhhhh, don’t tell my hubby.
Now hurry and get in your kitchen! Bake some brownies, drown them in coconut pecan frosting, and then dive in. Enjoy, friends!
NEVER MISS A RECIPE!
Love chocolate and coconut? You might also like my Chocolate Coconut Brownies.
- One 8x8 or 9x9 pan cooked and cooled brownies (boxed or homemade)
- ⅔ cup evaporated milk (full fat)
- ⅔ cup granulated sugar
- 1 large egg yolk, beaten
- 5 tablespoons unsalted butter, cut into pieces
- 1½ teaspoons pure vanilla extract
- ⅔ cup chopped toasted pecans (see note)
- 1¾ cups sweetened shredded coconut
- In a medium saucepan over medium-low heat, combine evaporated milk, sugar, egg yolk and butter. Bring to a simmer and cook for 8-10 minutes, whisking constantly (make sure you're getting all around the pan). Remove from the heat and stir in vanilla extract, pecans and coconut. Spoon onto the brownies and carefully spread the frosting into an even layer. Cool completely (until the frosting has firmed up a bit) before cutting. You can speed along the cooling by placing the brownies in the refrigerator or freezer for a short time. Don't leave them in too long or the brownies could dry out. I like these best served at room temperature.
This post originally appeared on Julie’s Eats and Treats where I am a regular contributor.