These German Chocolate Brownies are made with a triple chunk brownie mix and topped with an easy homemade coconut pecan frosting. Simple to make and decadent to eat.

This is my first recipe of the week for #Choctoberfest and it’s already a favorite in the house. This week I’ll be sharing three recipes! German Chocolate Brownies (today), Chocolate Caramel Pecan Turtle Biscotti (Wednesday) and finally on Friday, Chocolate Crinkle Cake Mix Cookies.

All this week some talented food bloggers and I are sharing dozens of milk, dark, and white chocolate dishes for this year’s virtual event. Not to mention a fabulous giveaway of a KitchenAid stand mixer! I love mine and have no idea what I would do without it.

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Follow #Choctoberfest on Social Media

Be sure to use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along, and check out any of the blogs participating this year for even more chocolate goodness. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

Don’t forget to check out the recipes linked up today at the bottom of this post! Deliciousness awaits!

The Giveaway Details

One lucky winner will receive a KitchenAid mixer – or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:

a Rafflecopter giveaway

The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.

Participating Bloggers

Check any of these blogs throughout the week for delicious chocolate recipes!

Allison, Jess, and Sharon from Triple Chocolate Kitchen (#Choctoberfest organizers!)
Karen from Karen’s Kitchen Stories
Susan from The Wimpy Vegetarian
Rebekah from Making Miracles
Coleen from The Redhead Baker
Marcelle from A Little Fish in the Kitchen
Dorothy from Shockingly Delicious
Stephanie from Long Distance Baking
Lisa from Blogghetti
Linda from 2 Cookin Mamas
Erin from The Spiffy Cookie
Audrey from That Recipe
Maria from Living Ideas
Kate from Kate’s Recipe Box
Terri from Our Good Life
Sarah from Sarah Cooks the Books
Sue from Palatable Pastime
April from Veggies First Then Dessert
Wendy from A Day in the Life on the Farm
Kelley from Simply Inspired Meals
Iris from A Fork on the Road
Teri from The Freshman Cook
Ashley from My Southern Sweet Tooth
Heather from Join Us, Pull up a Chair
Angela from Bake It With Love
Dedra from Queenslee Appétit

How to make German Chocolate Brownies

I love using shortcuts when it comes to baking because it means less mess and time in the kitchen. Using a boxed brownie mix for these German Chocolate Brownies was really a no-brainer and then I made the frosting from scratch.

So, grab your favorite brownie mix and bake them up according to the box directions. I used one that was for an 8×8 inch pan.

I used a piece of parchment paper in the pan so that I could lift the brownies out easily to a cutting board later. I did spray the pan with nonstick spray, then laid the parchment paper in the pan, and finally sprayed that with nonstick as well.

Once you have baked the brownies, allow them to cool while you are making the frosting on the stovetop.

How to Toast Pecans

In a dry skillet, add your chopped pecans and toast them over medium-high heat. Stirring often to make sure they don’t burn.

How to Make the German Chocolate Frosting

Grab a medium saucepan and combine evaporated milk, sugar, egg yolk and butter. Cook over medium heat until it reaches a slow boil. Once it reaches a boil, stir constantly until thickened, about 10-12 minutes.

Remove from the heat and stir in vanilla extract, pecans and coconut. The frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. I often speed this process up by refrigerating the frosting for 30 minutes and then letting it cool the rest of the time on the kitchen counter.

Once the frosting is cooled, spread it carefully over the brownies into an even layer. Cut and serve!

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