We all have those days where we want something homemade-ish but don’t feel like baking from scratch. Try my vegan German chocolate brownies made from a mix using my popular blog-breaking better boxed brownies recipe paired with an easy, dreamy homemade coconut-pecan topping that tastes like it came from a bakery. Although German “chocolate” is usually a specific kind used in a cake that’s lighter, we’re taking some liberties and you can use whatever brownie mix you like (I chose one with chocolate chips) but the frosting tastes traditional although it’s usually made with eggs. Mine is egg and dairy free though and just as delicious!
What you’ll need:
- One box vegan-friendly brownie mix (like Duncan Hines brand — check the label!)
- Vegan condensed milk. I used Natures Charm sweetened condensed oat milk but their coconut version (or another brand) would also work great as there’s coconut in the topping!
- Coconut. I prefer sweetened coconut flakes as they’re moister but you could use desiccated style coconut as well.
- Pecans. These are the traditional nut to use in a German chocolate cake filling/frosting but you can leave them out if allergic and add more coconut.
How to make these:
- You’ll be making the brownies first (I used an 8” square baking pan but you could use a 9”). After they’re cooled, you can add the German chocolate topping.
- The topping is made in a saucepan and then added (while warm) to the brownies then cooled in the fridge.
- These are easiest to slice when cold. You’ll get crisper more even edges. Use a serrated knife (I used a bread knife) and start in the middle so you can evenly cut the rest out by eye.
Pro Tips:
- Bake the brownies as you like them. You’ll have to experiment to get the bake that’s right for you. Look at the recommended times on the box and judge from there and remember, convection air ovens bake faster. For super fudgy I would shave off 5-7 minutes. For chewy I would bake the recommended time minus a few minutes and for cakey, maybe a few minutes more.
- Toast the pecans first! This will make a huge difference in flavor and texture in the topping. You can dry toast in a pan on the stove, in a toaster oven or in a regular oven but watch carefully as they can burn quickly!
- For a nut-free version, swap pecans for sunflower seeds or extra coconut.
- Feeling wild? Add a drizzle of melted dark chocolate or flaky sea salt on top.
How else can you use the German chocolate topping?
- Make a classic German chocolate cake! My death by chocolate cake or mayo cake would be perfect with this topping. You can also try my better boxed vegan cake recipe using a chocolate cake mix if really short on time!
- Make cupcakes! The topping would be delicious on top or inside cupcakes.
- Makes a great topping for sweet potatoes. For the holidays, the topping would be great on mashed sweet potatoes!
These brownies are soft, rich, and almost too good to share (but you should, because they will win you friends instantly). They’re perfect for potlucks, holiday dessert tables, or just when your sweet tooth demands something dramatic. Please rate and review if you try them!
Vegan German Chocolate Brownies
16
servings15
minutes21
minutesA delicious twist on brownies starting with a boxed mix and an easy German chocolate style topping!
Keep the screen of your device on
Ingredients
- Better Boxed Brownies
1 box brownie mix 16-18 oz that are vegan by ingredients
1/4 teaspoon baking powder
1/4 cup vegan butter, melted
1/4 cup nut or seed butter (see notes)
1/3 cup water
3 tablespoons finely ground flax meal mixed into 1/4 cup water
- German Chocolate Topping
1 11 oz. can sweetened condensed coconut or oat milk (link here)
1/4 cup brown sugar (light or dark)
1/4 cup vegan butter
2 tablespoons cornstarch, arrowroot or potato starch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flaked coconut (I prefer sweetened but you could use desiccated)
3/4 cup chopped pecans, toasted
Directions
- Brownies
- Preheat oven to 350°. Butter or spray (I prefer to butter pans) an 8” or 9” square baking pan and set aside.
- Whisk the flaxmeal into the water and set aside to thicken for 3-5 minutes.
- Open the brownie mix and empty into a large bowl. Whisk in the baking powder then add the rest of the ingredients and the flax egg and beat for about 50 strokes by hand until completely blended and pour into the prepared pan and smooth the top with an offset spatula or spoon. Rap on the counter to even out then bake.
- Times for baking will vary depending on your oven and how chewy or cakey you want your brownies and the recommended bake times on the box from the manufacturer. In my Breville convection oven 18 minutes was for super fudgy brownies, 21 minutes for chewy but not too dense brownies (how I like them) and 27 minutes for cakey. Your times will vary if using a regular oven and/or larger or smaller pans. Most boxes have baking times listed on them so always check them for the sized pan you’re using. Also note that glass and nonstick pans will bake faster than aluminum, stainless or earthenware pans.
- Cool completely before topping.
- Topping
- Add the sweetened condensed milk to a small sauce pan and whisk in the cornstarch. Add the brown sugar and vegan butter and heat over medium heat stirring constantly until it comes to a slow boil. Add the vanilla, coconut and pecans and continue to cook for a few minutes until thick and glossy.
- Cool slightly and pour over the cooled brownies and smooth out to the edges with a knife or offset spatula.
- These will keep in the fridge for about a week (I suggest storing them there) and freeze well if wrapped airtight in plastic wrap and in freezer bags.
Recipe Video
Notes
- Use a drippy nut or seed butter. I prefer almond as it has a clean flavor but I also love peanut butter and chocolate. Sunflower seed or cashew butter should work as well. Its needs to be room temperature and a smooth butter and the drippy kind is best according to my tests.
- Use a good dense vegan stick or block style butter. Tub butters have more water but if it’s all you have it will work as well. I have not tested coconut oil and plain oil will work as well but vegan butter worked the best in my tests.
- If using a smaller sized mix (on the 16 oz size end) reduce the amount of water by a few tablespoons then add it back in if the mix seems too dry. You can always add but you can’t take it away.
- Most brownie mixes I’ve tried have worked well with this method. I usually buy Duncan Hines mixes but store brand mixes have worked well and others. I tested quite a few and all with good results.
- Sweetened condensed vegan milk can be harder to find. Whole Foods carries Natures Charm brand in both oat and coconut versions and it’s in my Amazon storefront here if you can’t find it locally.
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
