First there were Cheesecake Brownie Bites. Then there were Raspberry Cheesecake Brownie Bites. And now, we’re completing the trifecta of finger-friendly desserts with a two-in-one treat: German Chocolate Brownie Bites.
So how’d this hybrid happen? My favorite German chocolate cake frosting got together with my go-to brownie recipe, and the result was a tiny treat that pairs chocolate with coconut in a way no other cake or cookie is capable of (OK, maybe other than the Homemade Samoas).
Forget the forks and surrender those spoons. German Chocolate Brownie Bites are giving your flatware a break. And best of all, this recipe makes four dozen brownie bites. That’s like three whole servings.
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Ingredients
For the brownie bites:
- 4 large eggs
- 1 1/4 cups baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 1/4 cups sugar
- 1 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 cup mini chocolate chips
For the frosting:
- 4 large egg yolks
- 1 cup sugar
- 1/4 teaspoon salt
- 8 Tablespoons (1 stick) unsalted butter, softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 3/4 cups chopped pecans, toasted
- 2 1/2 cups lightly packed sweetened flaked coconut
Equipment:
- Mini muffin pan
Instructions
Make the brownie bites:
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder and vanilla extract until well combined.
- Stir in the sugar and melted butter until well combined. Stir in the flour, and then stir in the mini chocolate chips. (A firm rubber spatula works best.)
- Grease a non-stick mini muffin pan with cooking spray or butter and then spoon 2 to 3 tablespoons of brownie batter into the greased cups. Bake the brownie bites for about 12 minutes, or until a toothpick inserted comes out clean.
- Cool the brownie bites in the pan for 10 minutes and then transfer them to a rack to cool completely while you make the coconut topping.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the egg yolks, sugar and salt. Beat until combined.
- Beat in the butter, then gradually beat in the heavy cream and vanilla extract, scraping down sides as necessary.
- Pour the mixture into a medium non-stick saucepan. Cook the mixture over low heat, stirring constantly, for 15 to 20 minutes or just until the mixture thickens and begins to fluff. (There will be a noticeable change in the thickness of the mixture. Do not undercook it or the topping will be too runny.)
- Pour the mixture into a medium bowl and let cool until it is room temperature then stir in the chopped toasted pecans and flaked coconut.
- Scoop about 1 tablespoon of the topping onto each of the brownie bites. Serve immediately or store in an air-tight container at room temperature.
Kelly's Note:
- Any leftover frosting can be served atop ice cream for German chocolate sundaes.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Came to this page looking for a great brownie mix. Found everything but.
Hi Suzanne – I’m sorry you didn’t find what you were looking for. If you’re still interested, here’s a link to my recipe for New York Times Chocolate Brownies: https://www.justataste.com/new-classic-brownies/
My family loved these easy brownie bites! We used the little bit of leftover frosting we had to top pancakes the next morning. YUM!!!!
What about baking and freezing then just pulling, frosting, and displaying????? Doesn’t save full time but gets best of both worlds… Just a comment.
These look amazing. Would they freeze well if I made them ahead for our holiday dessert table…or would the topping end up runny after they thaw? Thanks a bunch for sharing all of your recipes. I love everything that I have made from your site, especially your Monster Cookies –OMG– so good. :)
Thanks, Joelle! I’ve never tried freezing them, however my first thought is that the texture of the frosting won’t remain the same. I’d suggest making/serving them without freezing for the maximum flavor :)
This sounds absolutely delicious! It combines so many of my favorite things into one delightful. Can’t wait to make it.
I love German chocolate cake, the combination of flavors in it is just “my type” ! These brownie bites are really cute and a great idea for a party or holiday gathering. Pinning!
Love it! Chocolate,coconut, and pecans: a perfect match!
I like German Chocolate Cakes or cupcakes. May I know what brand is your mini muffin pan??? Mine sticks terribly! Thanks.
German Chocolate Cake = the only time it is acceptable for me to eat coconut. Trying these for sure!
So fun, Kelly! I adore these flavors!
These are so cute! What a great idea. I love your suggestion for leftover frosting. :)
Yum! German chocolate cake was my favorite as a kid. These bites look perfect. With a little portion control built right in!
Two of my favorite things are brownies & German Chocolate Cake! Imagine my delight when I saw your IG post. Had to come to your website to get the recipe printed out. I read lots of blogs and recipes and always read the reviews. Nothing make me crazier than when someone leaves a review but totally changed the recipe with additions/deletions to where it is no longer recognizable. So here goes…do you have any suggestions for making this recipe without the mini chocolate chips (I really don’t like clumps of chocolate)? Would I need to add more chocolate, etc. Thanks for suggestions. BTW – I love your IG feed. (without_envy).
Hi Diane! Thanks so much! Super easy answer to your question — you can just leave out the mini chocolate chips and you don’t need to make any other changes :) Enjoy!