Layered German Chocolate Brownies – Perfect Christmas Winter Dessert or Snack Idea for Get Togethers

If you love rich chocolate, gooey coconut, and fudgy decadence, you’re in for a wild treat. These Christmas Chocolate Layer Bars are basically German chocolate cake’s cooler, chewier cousin. Think chewy brownie base, topped with a luscious German chocolate topping made with brown sugar, coconut, and pecans—aka the ultimate upgrade to your holiday dessert table.

Let’s be real: sometimes you want that classic flavor without all the cake-layer fuss. These brownies give you all the flavor without the stress. No piping bags, no crumb-coating—just mix, bake, top, and devour. And FYI, this recipe may just rival your favorite Love Bakes Good Cakes recipes.

What makes ‘em amazing? The texture game is off the charts—chewy-fudgy brownies meet gooey-crunchy topping. Sweet, salty, nutty, and downright addictive. Need a shortcut? Use a boxed brownie mix and just make the homemade topping. Boom—done.

Pro tip: Use sweetened coconut (and chop it up a bit so you’re not wrestling coconut spaghetti) and finely chop those pecans for even bite distribution. Oh, and let it cool before slicing—trust me, it’s worth the wait. Want to take it to the next level? Sprinkle some flaky sea salt (I swear by Maldon) on top for that extra sweet-salty pop.

Hosting a holiday bash or need snack ideas for get togethers? These brownies call dessert duty in the best way possible. They also hit the mark on 2023 dessert trends with their layered textures and nostalgic twist.

Whether you're looking for winter dessert ideas, cozy flavored brownie recipes, or just need a break from scrolling through beef recipes stove top (we all do it), this one’s a keeper.

Ready to get baking? Let’s go.

🖨️ Print Recipe

Layered German Chocolate Brownies

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16 squares
Calories: 336 kcal
Recipe By: Aleda

🔸 What You’ll Need:

For the Brownie Base:

• ½ cup unsalted butter (melted and warm)
• ¾ cup white sugar
• 2 large eggs
• 2 tablespoons water
• 2 teaspoons vanilla extract
• ⅔ cup unsweetened cocoa powder
• ½ cup powdered sugar
• ¾ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup chocolate chips

For the Coconut-Pecan Topping:

• ⅔ cup full-fat evaporated milk
• ⅔ cup packed light brown sugar
• 2 large egg yolks
• 5 tablespoons unsalted butter, cut into chunks
• A couple of pinches of salt
• 1 teaspoon vanilla extract
• ⅔ cup finely chopped pecans
• 1⅔ cups sweetened shredded coconut (roughly chopped if you prefer shorter strands)
• Optional: flaky sea salt to sprinkle on top

🧁 How to Make It:

Step 1 – Bake the Brownies

1. Preheat oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment or foil, leaving extra on two sides. Lightly grease.
2. In a large bowl, whisk together the melted butter and sugar for 1 minute until creamy. Add in eggs, water, and vanilla. Whisk again for 30 seconds until smooth.
3. Sprinkle cocoa powder, powdered sugar, flour, and salt over the wet mix. Stir with spatula until thick and glossy. Fold in chocolate chips.
4. Spread batter in pan and level the top. Bake for 18–20 minutes or until a toothpick comes out with moist crumbs. Cool in pan before topping.

Step 2 – Make the Topping

1. In a saucepan over medium-low heat, combine evaporated milk, brown sugar, egg yolks, butter, and salt. Whisk constantly, scraping edges and bottom.
2. When it begins to bubble slightly, simmer for 3–4 minutes while whisking until thickened.
3. Remove from heat. Stir in vanilla, pecans, and coconut until fully mixed.
4. Spoon topping over cooled brownies and spread evenly. Sprinkle flaky sea salt if desired.
5. Let set at room temp or chill. Slice and enjoy!

💡 Pro Tips:

• Use sweetened coconut—chop it for a neater finish.
• Finely chop pecans for even nutty texture.
• Cool brownies fully before spreading topping.
• Flaky salt enhances sweet-salty contrast beautifully.
• No time? Use a boxed brownie mix + homemade topping.

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