German Chocolate Brownies with Coconut Pecan Topping
German Chocolate Brownies with Coconut Pecan Topping are fudgy chocolate brownies topped with sweet coconut and toasted pecans for a rich, festive dessert.
Ingredients
For the Brownie Base
- 1 cup 2 sticks unsalted butter
- 8 oz semisweet or German baking chocolate chopped
- 1½ cups granulated sugar
- ½ cup light brown sugar packed
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon fine sea salt
- ¼ cup unsweetened cocoa powder
For the Coconut Pecan Topping
- 1 cup evaporated milk
- 3 large egg yolks lightly whisked
- 1 cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1⅓ cups sweetened shredded coconut
- 1 cup chopped pecans lightly toasted
Optional Garnish
- Extra toasted pecans for sprinkling
- Drizzle of melted chocolate
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
- Melt butter and chocolate, then let cool slightly.
- Stir in sugars, eggs, and vanilla.
- Fold in flour, cocoa, and salt until just combined.
- Bake 22–28 minutes and cool.
- Cook milk, egg yolks, sugar, and butter until thickened; stir in vanilla, coconut, and pecans.
- Spread topping on brownies and let set; optionally garnish.