German Chocolate Pecan Brownies
A luscious dessert combining rich chocolate brownies with a creamy coconut and pecan topping.
Ingredients
For the Brownie Base
- 1 cup unsalted butter (2 sticks) Melted
- 8 ounces semisweet or German baking chocolate, chopped Melted
- 1.5 cups granulated sugar
- 0.5 cup packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour Or gluten-free flour blend
- 0.5 teaspoon fine sea salt
- 0.25 cup unsweetened cocoa powder
For the Coconut Pecan Topping
- 1 cup evaporated milk Or almond milk and coconut cream mixture
- 3 large egg yolks, lightly whisked
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
- 1.33 cups sweetened shredded coconut
- 1 cup pecans, chopped and toasted
- Extra toasted pecans (for garnish)
- Drizzle of melted chocolate (optional for garnish)
Instructions
Preparation
- Gather all ingredients and ensure eggs are at room temperature.
- Preheat your oven to 350°F (175°C) and line a 9 x 13-inch baking pan with parchment paper.
Cooking the Brownie Base
- Melt butter and chocolate in a saucepan over low heat, stirring until smooth. Allow to cool slightly.
- Whisk in sugars until well combined, then add eggs one at a time, mixing thoroughly.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, salt, and cocoa powder.
- Gently fold dry ingredients into the wet mixture until just combined.
- Spread the brownie batter evenly into the prepared pan and smooth the top.
- Bake for 22 to 28 minutes until the center is just set. A toothpick should come out with a few moist crumbs.
- Allow brownies to cool completely in the pan.
Making the Coconut Pecan Topping
- In a saucepan, combine evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring constantly for about 8 to 12 minutes until thickened.
- Remove from heat and stir in vanilla extract, coconut, and toasted pecans. Allow to cool slightly.
Assembling the Brownies
- Spread the coconut pecan topping evenly over the cooled brownies.
- Refrigerate for at least 45 minutes to set before slicing into squares.
Notes
For variations, consider adding espresso powder to batter or swirls of peanut butter.