Description
These German Chocolate Pecan Brownies are rich, fudgy, and topped with a buttery coconut-pecan frosting. A decadent twist on the classic cake, this brownie recipe is perfect for dessert lovers who enjoy gooey chocolate, toasted pecans, and sweet coconut in every bite.
Ingredients
1 cup unsalted butter
1 cup semi-sweet chocolate chips
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
1 cup evaporated milk
4 large egg yolks
1 cup brown sugar
½ cup unsalted butter
1 teaspoon vanilla extract
1 ⅓ cups shredded sweetened coconut
1 cup chopped pecans
Instructions
1. Melt butter and chocolate chips together in a saucepan or microwave until smooth.
2. Stir in granulated sugar until fully combined.
3. Beat in the eggs and vanilla extract.
4. Add flour, cocoa powder, and salt; stir until just mixed.
5. Pour into a greased 9×13-inch baking dish and smooth the top.
6. Bake at 350°F for 25 minutes or until the center is just set. Let cool completely.
7. In a saucepan, combine evaporated milk, egg yolks, brown sugar, and butter over medium heat.
8. Cook, stirring constantly, until the mixture thickens like custard.
9. Remove from heat and stir in vanilla, coconut, and pecans.
10. Spread warm topping over cooled brownies.
11. Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
These brownies are even better the next day after the topping fully sets.
You can swap semi-sweet chocolate chips with dark chocolate if preferred.
For an extra crunch, toast the pecans before adding them to the topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 380
- Sugar: 29g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg