German Chocolate Brownies Coconut Pecan

There is nothing quite like biting into these German Chocolate Brownies with their dense fudgy base and a coconut pecan frosting that takes me right back to birthdays at my grandmother’s house The toasted pecans add a lovely crunch and the creamy topping is so good you will want to eat it by the spoonful

I first made these brownies for a holiday bake sale and ended up keeping half the pan for myself Every bite is pure nostalgic comfort so now I make them anytime I need a crowdpleasing treat

Ingredients

• Salted butter: this adds both richness and salt for balance be sure to use good butter since it comes through in the flavor
• German chocolate baking bar: classic for this recipe melts smoothly and brings just enough cocoa sweetness look for a highquality brand
• Granulated sugar: gives moisture and sweetness to both brownie and frosting use fresh sugar for best texture
• Eggs: make the brownies extra fudgy and help the frosting set large eggs work best
• Vanilla extract: rounds out the chocolate flavor use pure extract for best taste
• Salt: sharpens all the flavors a must even in sweet baking
• Allpurpose flour: sift to avoid lumps and get that perfect tender crumb choose unbleached if you like a more natural taste
• Evaporated milk: gives the frosting a creamy base look for cans with no added sugar
• Egg yolks: thicken the frosting and make it silky keep egg whites for another recipe
• Toasted coconut: brings the iconic German chocolate flavor toast lightly for the best aroma and color
• Toasted chopped pecans: this nutty crunch keeps the topping from being too sweet toast just until fragrant for best results
• Melted chocolate melting wafers (optional): for drizzling on top use a goodquality melting chocolate

Step-by-Step Instructions

Prepare the Pan:

Line a n by thirteen inch baking dish with parchment paper and spray with nonstick spray Make sure to press the parchment into the corners for easy removal later

Melt Butter and Chocolate:

In a large pot over mediumlow heat melt the butter and the broken chocolate bar together Stir until fully smooth This forms the lush chocolate base of the brownies

Incorporate Sugar:

Remove from heat and whisk in the sugar Keep whisking until completely smooth so you do not get grainy brownies

Add Eggs and Flavorings:

Whisk in eggs one at a time making sure each one is fully combined before moving to the next Stir in vanilla and salt until smooth

Mix in Flour:

Sift in the flour and stir gently until all dry patches disappear Take care not to overmix to keep the brownies tender

Bake:

Pour batter into the prepared dish Bake at three hundred fifty degrees Fahrenheit for about thirty five to thirty eight minutes A toothpick should come out mostly clean with a few moist crumbs Let cool completely on a wire rack

Make Frosting Base:

In a saucepan combine sugar evaporated milk butter and egg yolks Stir over mediumlow heat until butter is melted

Cook and Thicken:

Keep stirring while mixture comes to a simmer This will help prevent the eggs from scrambling Keep simmering until slightly thickened which should take about twelve minutes

Add Coconut Pecans and Vanilla:

Off heat stir in toasted coconut pecans and vanilla Keep stirring for about five minutes until frosting thickens enough to spread and you see visible tracks from your spoon

Frost Brownies:

Spread the frosting evenly over the cooled brownies Let it set at room temperature until firm to the touch

Garnish and Serve:

Drizzle with melted chocolate if you wish then cut into squares and enjoy

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The coconut pecan topping has always been my grandmother’s favorite part sometimes she makes a double batch just to eat with a spoon I remember sneaking pieces of leftover frosting from the fridge as a kid and those are still some of my sweetest kitchen memories

Storage Tips

German Chocolate Brownies stay moist and delicious for three to four days tightly covered at room temperature If you want extra freshness store them in the fridge for up to a week They also freeze well individually wrapped for up to three months just thaw before eating

Ingredient Substitutions

If you cannot find German chocolate use a goodquality semisweet or dark baking chocolate Instead of pecans walnuts add a lovely flavor as well For a dairyfree version try vegan butter and canned coconut milk in the frosting

Serving Suggestions

Serve these brownies in small bars with a dollop of whipped cream or a scoop of vanilla ice cream Their richness pairs well with coffee or tea They make a beautiful gift when wrapped in parchment and tied with ribbon

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A Bit of Background

German Chocolate Brownies take inspiration from the classic German Chocolate Cake which is actually named after Sam German the inventor of the baking chocolate They have become an American classic for anyone who loves chocolate coconut and nuts together

Recipe FAQs

→ How do I ensure brownies stay fudgy?

Avoid overbaking and check with a toothpick; a few moist crumbs indicate a fudgy center.

→ Can I substitute unsweetened chocolate for German chocolate bar?

German chocolate provides a distinct sweetness, but if necessary, substitute with semisweet and add extra sugar if needed.

→ What is the best way to toast coconut and pecans?

Spread evenly on a baking sheet and bake at 325°F for 5-8 minutes, stirring halfway, until golden and fragrant.

→ How do I achieve a smooth coconut-pecan topping?

Cook the mixture over gentle heat while stirring frequently to prevent curdling and ensure creaminess.

→ Can I make these brownies ahead?

Yes, cool completely, then store in an airtight container at room temperature for up to 3 days.