German Chocolate Pecan Brownies (Print-Friendly Version)
Rich chocolate brownies layered with sweet coconut pecan custard create a luscious, crowd-pleasing dessert—perfect for fall gatherings or anytime chocolate cravings strike. One to keep handy.
# Ingredients You’ll Need:
→ Brownie Base
01 -
1 cup unsalted butter (2 sticks)
02 -
8 ounces semisweet or German baking chocolate, chopped
03 -
1 1/2 cups granulated sugar
04 -
1/2 cup light brown sugar, packed
05 -
4 large eggs, at room temperature
06 -
2 teaspoons vanilla extract
07 -
1 cup all-purpose flour
08 -
1/2 teaspoon fine sea salt
09 -
1/4 cup unsweetened cocoa powder
→ Coconut Pecan Topping
10 -
1 cup evaporated milk
11 -
3 large egg yolks, lightly whisked
12 -
1 cup granulated sugar
13 -
1/2 cup unsalted butter
14 -
1 teaspoon vanilla extract
15 -
1 1/3 cups sweetened shredded coconut
16 -
1 cup pecans, chopped and lightly toasted
17 -
Extra toasted pecans, for garnish
18 -
Drizzle of melted chocolate, for garnish
# How to Make It:
01 -
Preheat the oven to 350°F (177°C). Line a 9 x 13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper with cooking spray or butter.
02 -
In a medium saucepan set over low heat, melt the unsalted butter and chopped chocolate together, stirring occasionally until smooth. Remove the pan from heat and allow the mixture to cool slightly.
03 -
Whisk the granulated sugar and light brown sugar into the cooled chocolate mixture until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 -
Gently fold in the all-purpose flour, fine sea salt, and unsweetened cocoa powder until just combined. Take care not to overmix.
05 -
Spread the batter evenly into the prepared pan. Bake in the preheated oven for 22 to 28 minutes or until the center is just set. Cool the brownies completely on a wire rack.
06 -
In a saucepan, combine the evaporated milk, whisked egg yolks, granulated sugar, and unsalted butter. Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency, about 8 to 12 minutes.
07 -
Remove the custard from heat. Stir in the vanilla extract, sweetened shredded coconut, and chopped toasted pecans. Allow to cool slightly to thicken further.
08 -
Evenly spread the coconut pecan topping over the fully cooled brownies. Top with extra toasted pecans and a drizzle of melted chocolate, if desired. Refrigerate for at least 45 minutes to set the topping before slicing.
# Extra Suggestions:
01 -
For precise, clean slices, refrigerate brownies until fully set and use a sharp knife, wiping the blade clean between each cut.