German Chocolate Pecan Brownies (Printable Version)

Deliciously rich brownies layered with coconut and toasted pecans for a delightful treat.

# Everything 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 packed light brown sugar
05 - 4 large eggs, 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 toasted

→ Optional Garnish

17 - Extra toasted pecans
18 - Drizzle of melted chocolate

# Steps to Cook:

01 - Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease with cooking spray or butter.
02 - In a medium saucepan over low heat, melt the unsalted butter with chopped chocolate, stirring occasionally until smooth. Remove from heat and allow to cool slightly.
03 - Whisk granulated sugar and light brown sugar into the melted chocolate mixture. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, fine sea salt, and unsweetened cocoa powder. Gently fold the dry ingredients into the wet mixture until just combined.
05 - Spread batter evenly into the prepared pan. Bake for 22 to 28 minutes or until the center is just set. Allow brownies to cool completely on a wire rack.
06 - Combine evaporated milk, egg yolks, granulated sugar, and unsalted butter in a saucepan. Cook over medium heat, stirring constantly until thickened to a custard-like consistency, about 8 to 12 minutes.
07 - Remove the custard from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Allow mixture to cool slightly to thicken.
08 - Spread the coconut pecan topping evenly over the cooled brownies. Refrigerate for a minimum of 45 minutes to set before slicing. Garnish with extra toasted pecans and a drizzle of melted chocolate if desired.

# Extra Suggestions:

01 - Use room temperature eggs for better blending to achieve a smooth batter.
02 - Toast pecans in a dry skillet over medium heat until fragrant and lightly browned to enhance flavor.
03 - Store leftovers refrigerated and consume within 3 days for optimal freshness.

Back