German chocolate cake is such a classic retro dessert, and what’s not to love? It doesn’t get better than fluffy chocolate cake smothered in sweet, caramel frosting that’s full of crunchy pecans and coconut. When my husband and I were married, I made our wedding cakes, one of which was a German chocolate bourbon cake. It was so fantastic that I knew I had to recreate it as today’s high altitude German chocolate bourbon brownies.
Looking for more recipes like this one? Don’t miss my German chocolate cake, chocolate chip cookie brownies, and caramel apple crumble with bourbon toffee sauce.
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Starting with Fudge Brownies
If you haven’t yet read through my post on how to make Crackly Topped Fudge Brownies for high altitude, you really should start there. I talk in depth about the ingredients and method of mixing brownies, all of which creates a perfect balance of dark chocolate and sweetness, as well as that beautiful crackly top.
Today’s recipe for German chocolate brownies begins with the same fudge brownie recipe. It’s the only high altitude fudge brownie recipe I need anymore, because it’s so incredibly adaptable to any variety of flavors. I use Rodelle Dutch Processed Cocoa Powder, and it gives a really rich, dark chocolate flavor in my brownies and cakes.
German Chocolate Bourbon Frosting
The frosting on these brownies is really something else. If you’ve only ever tasted German chocolate frosting from a can, then you’re in for a treat. The homemade stuff is ridiculously good.
So what goes into the frosting? It’s a completely decadent mixture of ingredients, starting with heavy cream, dark brown sugar and egg yolks, which you cook on the stove for several minutes, while whisking constantly, until it’s thick and bubbly. Then you remove the pan from the heat and stir in butter until it’s melted. Lastly, you add chopped pecans, coconut flakes, bourbon (our star ingredient), vanilla and a pinch of salt.
The frosting is as sweet and rich as caramel sauce. The pecans and coconut add crunch with every bite, the salt balances the sweetness, and the bourbon adds wonderful flavor that perfectly complements everything that’s going on. You’ll have a hard time not just eating the frosting with a spoon.
Instructions
The Fudge Brownies
- Preheat the oven to 325 F. Line an 8×8 inch baking pan with parchment paper.
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble, cook for two minutes. Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour and salt. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
- Spread the batter evenly into the prepared pan. Bake on the center oven rack for exactly 25 minutes – don’t over-bake! The brownies will be browned and crackled on top and slightly puffed.
TIP: Cool the brownies completely, at least several hours. I usually speed things up by cooling them on the counter for an hour, then setting them in the refrigerator for another hour or two, so that I can cut into them sooner.
The Caramel Coconut Pecan Bourbon Frosting
- In a saucepan, whisk together the cream, brown sugar and egg yolks. Cook over medium heat, whisking constantly, until the mixture gets thick and bubbly. Remove from the heat.
- Whisk in the butter until melted, then stir in the pecans, coconut, bourbon (the bourbon is optional), vanilla and salt. Cool to room temperature, for an hour or two, then spread over the brownies.
- Once the brownies and frosting are completely cooled, lift them out of the pan by the parchment paper onto a cutting board to cut them into servings.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Should I use sweetened or unsweetened coconut?
You can use either! Sweetened coconut will, of course, make the frosting sweeter. I love using natural flaked coconut since it’s crunchy and doesn’t have any extra sugar added.
Can I make this recipe without the bourbon?
Yes, absolutely, the bourbon is optional.
How long do these brownies stay soft?
Keep the leftover brownies in an airtight container at room temperature, and they’ll stay soft and chewy for 3-4 days.
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High Altitude German Chocolate Bourbon Brownies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Ingredients
Brownies
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup dark or semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- ⅔ cup unsweetened cocoa powder
- ⅓ cup all-purpose flour, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Frosting
- ½ cup heavy cream
- ½ cup dark brown sugar
- 2 egg yolks
- ¼ cup unsalted butter
- ⅔ cup chopped pecans
- 1 cup sweetened coconut flakes
- 2-3 tbsp good-quality bourbon or whiskey
- 1 tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
Brownies
- Preheat the oven to 325 F. Line an 8×8 inch baking pan with parchment paper.
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble, cook for two minutes. Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour and salt. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
- Spread the batter evenly into the prepared pan. Bake on the center oven rack for exactly 25 minutes – don’t over-bake! The brownies will be browned and crackled on top and slightly puffed. Cool the brownies completely (at least 6 hours or overnight) before cutting, if you want them to be set when you cut them. (If you don’t mind them warm and gooey and messy, then you can go ahead and cut them after cooling for just a couple of hours.)
Frosting
- In a saucepan, whisk together the cream, brown sugar and egg yolks. Cook over medium heat, whisking constantly, until the mixture gets thick and bubbly. Remove from the heat. Whisk in the butter until melted, then stir in the pecans, coconut, bourbon, vanilla and salt. Cool to room temperature, for an hour or two, then spread over the brownies. Let the brownies cool completely.
- Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into servings.
Just made these for a party tonight. Couldn't help but taste one before boxing them up. They are so delicious and the recipe was very easy to follow. Will be making them again soon!
I'm so glad you liked them! Have a wonderful Sunday! 🙂
Third time I've made these amazingly delicious treats! I'm wondering if I can freeze them so I don't eat the whole batch in one sitting. Any insight..?
You absolutely can! I've frozen them many times – I like to wrap them individually in plastic wrap and then take one out to thaw to room temperature when I'm craving something sweet.
Hi do I need to adjust the baking temp or time at all if I’m not baking at high altitude? I can’t wait to make these!
Alison, this recipe should work at any altitude!
Can this recipe be doubled for a 9 x 13 pan?
Yes it can. It might need to be baked a few minutes longer.