Description
Indulge in these Decadent German Chocolate Pecan Brownies featuring a rich, fudgy chocolate base topped with a luscious coconut-pecan frosting. Perfect for holiday celebrations or any time you crave a chocolatey, nutty treat.
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
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make the Brownie Batter: In a saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring until smooth. Remove from heat, then stir in the granulated sugar. Whisk in the eggs and vanilla extract until fully combined. Next, sift in the all-purpose flour, cocoa powder, and salt, and gently stir until the batter is uniform with no streaks.
- Bake the Brownies: Pour the batter evenly into the prepared pan. Bake for 22 to 25 minutes, or until a toothpick inserted comes out with moist crumbs. Allow the brownies to cool completely before adding the topping.
- Prepare the Topping: In a medium saucepan, combine evaporated milk, brown sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Apply the Topping: Let the topping cool for 10 to 15 minutes, then spread it evenly over the cooled brownies.
- Chill Before Serving: Refrigerate the brownies for at least 30 minutes to set the topping and allow for cleaner slicing. Serve either at room temperature or chilled as desired.
Notes
- For a richer brownie base, use dark chocolate chips or add a splash of espresso to the batter.
- You can double the recipe and bake it in a 9×13-inch pan to serve a larger crowd.
- Refrigerate brownies to firm up topping for neat slices.
