German Chocolate Pecan Brownies

These German Chocolate Pecan Brownies combine the rich, fudgy texture of classic brownies with a luscious topping of coconut and toasted pecans. They bring a special touch to any celebration or simply satisfy your sweet tooth with layers of flavor and texture.

I first made these for a family gathering and instantly became the dessert everyone asked for at holidays and birthdays

Ingredients

• Unsalted butter: one cup or two sticks, for smoothness and richness, choose high-quality butter for best flavor
• Semisweet or German baking chocolate: eight ounces chopped, opt for German baking chocolate if you want the authentic flavor and creamier texture
• Granulated sugar: one and a half cups, balances the bitterness of chocolate and moistens the batter
• Light brown sugar: half cup packed, adds subtle molasses notes and enhances moisture
• Large eggs: four at room temperature, room temperature eggs blend more easily for better structure
• Vanilla extract: two teaspoons, enhances the overall aroma and taste, use pure vanilla if possible
• All-purpose flour: one cup, the base of the batter providing structure, sifted to avoid lumps
• Fine sea salt: half teaspoon, balances sweetness and intensifies chocolate flavor
• Unsweetened cocoa powder: quarter cup, adds a deeper chocolate intensity, choose natural unsweetened cocoa for best results
• Evaporated milk: one cup, gives richness and creaminess to the topping custard
• Large egg yolks: three lightly whisked, thickens the custard and adds silkiness
• Granulated sugar: one cup, sweetens the topping mixture
• Unsalted butter: half cup, enriches the custard for a smooth topping
• Vanilla extract: one teaspoon, final touch to flavor the topping custard
• Sweetened shredded coconut: one and a third cups, adds chewy texture and tropical sweetness
• Pecans: one cup chopped and lightly toasted, provide crunch and nutty flavor, toast until fragrant but not burnt
• Extra toasted pecans: optional garnish, for a beautiful finishing touch
• Drizzle of melted chocolate: optional garnish, adds a professional and luscious look

Step-by-Step Instructions

Preheat the Oven:

Heat the oven to 350 degrees Fahrenheit and prepare a 9 by 13 inch baking pan by lining it with parchment paper with an overhang so you can easily lift out the brownies later. Lightly grease the paper with cooking spray or butter to prevent sticking.

Melt Chocolate and Butter:

In a medium saucepan on low heat, melt the butter together with the chopped chocolate, stirring carefully and frequently until the mixture is completely smooth and combined. Remove from heat and allow to cool slightly so the eggs won’t cook in the next step.

Mix in Sugars and Eggs:

Whisk the granulated sugar and brown sugar into the warm chocolate mixture until well blended. Add the eggs one at a time, whisking thoroughly after each addition to ensure the batter is smooth and glossy. Stir in the vanilla extract for added aroma.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, sea salt, and cocoa powder to distribute everything evenly. Slowly fold this dry mixture into the wet chocolate batter, gently mixing until just combined to avoid developing too much gluten which can toughen the brownies.

Bake the Brownies:

Pour the batter evenly into the prepared pan and smooth the top with an offset spatula. Bake in the preheated oven for between 22 and 28 minutes or until the center is just set but not dry. Let the brownies cool completely on a wire rack before adding the topping.

Prepare the Coconut Pecan Topping:

Combine the evaporated milk, egg yolks, granulated sugar, and butter in a saucepan over medium heat. Stir constantly to prevent curdling and cook until the mixture thickens to a custard-like consistency which typically takes 8 to 12 minutes. Remove from heat, then stir in the vanilla extract, shredded coconut, and toasted pecans. Allow the mixture to cool slightly to thicken further.

Add Topping and Chill:

Spread the coconut pecan mixture evenly over the cooled brownie base. Refrigerate the entire pan for at least 45 minutes to let the topping set firmly before slicing into squares. For an extra touch, garnish with additional toasted pecans and a drizzle of melted chocolate if desired.

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Storage Tips

Store leftover brownies in an airtight container in the refrigerator for up to three days to keep the topping fresh and prevent the pecans from losing their crunch. You can also freeze brownies wrapped tightly in plastic wrap and foil for up to three months. For best texture, thaw overnight in the refrigerator before serving.

Ingredient Substitutions

If you cannot find German baking chocolate, use good quality semisweet chocolate chips or chunks but expect a slightly different texture and flavor. For a dairy-free version, substitute butter with vegan butter or coconut oil, and replace evaporated milk with full-fat coconut milk. To adjust sweetness, you can reduce granulated sugars slightly but keep brown sugar in the recipe for moisture and flavor depth.

Serving Suggestions

Serve these brownies slightly chilled or at room temperature with a scoop of vanilla ice cream for a decadent dessert experience. Pair with fresh berries or a dollop of whipped cream to add a light contrast to the richness. They also make a delightful gift when wrapped prettily for friends and family during holiday seasons.

Cultural and Historical Context

German chocolate cake recipes originally feature a unique coconut-pecan frosting inspired by a brand of German's sweet baking chocolate created in Texas in the 1950s. This brownie version riffs on that classic by combining chocolatey brownie base with that signature topping, bringing a rich, indulgent flavor that pays homage to the traditional cake in a more portable and snackable form.

Pro Tips

• Always let the chocolate and butter cool slightly before adding eggs to avoid scrambling
• Toast pecans gently over medium heat until just fragrant to bring out their full flavor without burning
• Use parchment paper with overhang for easy removal of brownies from the pan without breaking

Recipe FAQs

→ How can I toast the pecans properly?

Toast pecans in a dry skillet over medium heat until fragrant and golden brown, usually 3 to 5 minutes, stirring frequently to prevent burning.

→ What is the best way to ensure a moist texture?

Using room-temperature eggs and folding the flour mixture gently into the wet ingredients helps keep the brownies tender and moist.

→ Can I substitute the semisweet chocolate?

Yes, German baking chocolate or high-quality semisweet chocolate both work well, providing rich chocolate flavor and smooth texture.

→ Why chill the topping before slicing?

Chilling sets the coconut and pecan custard layer firmly, preventing it from sliding off when cutting and enhancing texture contrast.

→ What type of pan works best for baking these brownies?

A 9 x 13-inch pan lined with parchment paper ensures even baking and easy removal without sticking.