German Chocolate Box Mix Brownies

2 (1 Review)
9 brownies
35 min

I think German Chocolate cake is one of those sort of polarizing foods that people either love or hate. I personally adore German Chocolate cake, and for me the best part is the sweet, nutty, coconut frosting.

And while like I said, I love German Chocolate, the cake is actually a bit of a hassle to make. So I decided that in order to get that awesome topping, I would go ahead and whip up a box of brownie mix, and take it to the next level by making them into German Chocolate Brownies.

The box mix is just your standard fudge brownie mix, but the topping I made from scratch, and it takes the brownies from generic box brownie fare (which, lets be honest, is still freaking amazing) and gives it that oomph and wow factor.

German Chocolate Box Mix Brownies

2 (1 Review)

Recipe details

  • 9  brownies
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min


German Chocolate Box Mix Brownies

  • 1 box of the brownie mix of your choice + whatever is called for to make them.
  • 1 1/2 egg yolks*
  • 1/2 cup brown sugar
  • 1/4 cup butter (half a stick)
  • 4 ounces evaporated milk
  • 1 teaspoon vanilla
  • 1 cup unsweetened coconut
  • 1/2 cup chopped pecans


To Make German Chocolate Box Mix Brownies

Make the brownies as directed, and let cool completely.

To Make the Frosting:

In a medium saucepan add the egg yolks, brown sugar, butter and evaporated milk, and bring to a low boil. Let the mixture boil for 3-5 minutes or until it gets very thick and bubbly.
Once that happens, remove from the heat and add the vanilla, coconut and pecans, and stir to combine. Scrape the mixture out into a separate bowl, and let cool completely before spreading over the cooled brownies.
Cut and serve.


  • *this is a strange unit of measurement for egg yolks, and you can do it one of two ways. Mix together two egg yolks in a bowl, weigh them, and then do the math to figure out how much to add (3/4 of the total weight)
  • OR
  • Crack the egg and let the whites fall off, and then quickly break the yolk in half with your fingers, and let half of it go into a bowl. This is generally how I do it - it's messy, but it's kind of fun. This isn't a recipe where a few grams of egg yolk is going to affect the final dish, and it's easier than weighing everything out. Although, you do end up wasting some egg with this method, so if your thing is food waste, then this isn't the method for you.
Sara's Tiny Kitchen
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