Description
These German Chocolate Pecan Brownies combine fudgy chocolate richness with a gooey coconut-pecan topping. A decadent dessert twist on the classic cake, perfect for any sweet tooth craving a layered flavor experience.
Ingredients
1 cup unsalted butter
1 ½ cups semisweet chocolate chips
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon salt
1 cup evaporated milk
3 egg yolks
1 cup brown sugar (for topping)
½ cup unsalted butter (for topping)
1 teaspoon vanilla extract (for topping)
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
Instructions
1. In a saucepan over low heat, melt butter and chocolate chips, stirring until smooth. Let cool slightly.
2. In a large bowl, whisk granulated sugar, brown sugar, and eggs until light. Stir in vanilla and cooled chocolate mixture.
3. Fold in flour and salt gently until just combined. Do not overmix.
4. Pour the batter into a greased or lined 9×13 inch pan. Bake at 350°F (175°C) for 25–30 minutes, until a toothpick comes out with moist crumbs. Let cool completely.
5. For the topping: In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Stir constantly until thickened.
6. Remove from heat and stir in vanilla, coconut, and chopped pecans.
7. Spread the topping evenly over the cooled brownies. Chill for 30 minutes to set. Slice and serve.
Notes
Brownies are best sliced when chilled for clean edges.
Toast the pecans for extra depth of flavor.
Use a metal pan for even baking and fudgier texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 365
- Sugar: 31g
- Sodium: 105mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg