Description
Decadent German Chocolate Pecan Brownies combine a rich, fudgy chocolate base with a luscious coconut-pecan topping inspired by traditional German chocolate cake, offering a perfect balance of gooey, nutty, and chocolaty flavors in every bite.
Ingredients
Scale
For the Brownies:
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Topping:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease the surface to prevent sticking.
- Make the Brownie Batter: In a saucepan over low heat, melt the unsalted butter and semi-sweet chocolate chips, stirring continuously until the mixture is smooth and fully combined. Remove the pan from heat and stir in granulated sugar until incorporated. Whisk in the eggs and vanilla extract until the batter is smooth. Sift in the all-purpose flour, unsweetened cocoa powder, and salt, then gently stir until no streaks of flour remain. Pour the batter evenly into the prepared baking pan.
- Bake the Brownies: Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Remove from the oven and allow the brownies to cool completely before proceeding to the topping step.
- Prepare the Coconut Pecan Topping: In a medium saucepan over medium heat, combine evaporated milk, brown sugar, unsalted butter, and egg yolks. Stir constantly to prevent curdling and cook until the mixture thickens enough to coat the back of a spoon, approximately 8 to 10 minutes. Remove from heat and stir in vanilla extract, sweetened shredded coconut, and chopped pecans to evenly distribute all ingredients.
- Apply the Topping: Allow the topping to cool for 10 to 15 minutes so it thickens slightly, then spread it evenly over the cooled brownie base using a spatula.
- Chill and Serve: Refrigerate the assembled brownies for at least 30 minutes to set and achieve cleaner slices. Serve the brownies chilled or at room temperature depending on preference.
Notes
- For a richer chocolate flavor, substitute semi-sweet chocolate chips with dark chocolate chips.
- Adding a splash of espresso to the brownie batter can enhance the chocolate depth.
- This recipe can be doubled and baked in a 9×13-inch pan for larger gatherings.
