German Chocolate Brownies
Prep time
Cook time
Total time
Chewy Chocolate Brownie swirled with caramel, coconut an pecans. I sprinkled a little sea salt over everything before baking and ooo la la, we have a winner! (I have made these will all different brands of Brownie Mix. In my opinion they turn out the best with Pillsbury Chocolate Fudge flavor.
Recipe type: Dessert
Serves: 20
  • 1 regular brownie mix, prepared with ½ cup oil, ¼ cup water and 2 eggs (I prefer the Pillsbury Chocolate Fudge Brownie Mix)
  • ½ cup brown sugar, packed
  • ¼ cup milk
  • ½ cup butter
  • 2 tbsp Karo Syrup
  • 1 cup toasted coconut flakes*see post for instruction to do toast coconut in the microwave
  • ¼-1/3 cup chopped pecans
  • course sea salt
  1. Preheat oven to 350 degrees
  2. Mix up brownie mix as directed above and pour into a lightly greased (use cooking spray) 9x13 pan.
  3. In a small sauce pan combine the brown sugar, milk, butter and karo syrup. Bring to a boil stirring constantly. Once mixture reaches a full boil, continue boiling and stirring for exactly three minutes
  4. Remove from heat and stir in toasted coconut and chopped pecans.
  5. Drop coconut mixture by the spoonful evenly through out brownie batter*See picture above in post
  6. Using a butter knife, cut lines into the batter going back and forth, one inch apart and then accross as well to create swirled look.
  7. Sprinkle entire pan with coarse sea salt if desired.
  8. Bake at 350 degrees for 28-30 minutes.
  9. Allow to cool completely before attempting to cut. They will be very gooey until they have cooled and set.
  10. If you want you can serve them warm with ice cream but you will need to scoop them out with a spoon because they will not be set yet.
Recipe by Real Life Dinner at