German Chocolate Pecan Brownies
German Chocolate Pecan Brownies are dense, fudgy chocolate brownies topped with a creamy coconut pecan custard, combining classic German chocolate cake flavors in an easy, sliceable bar dessert.
Ingredients
For the brownie base
- 1 cup unsalted butter
- 6 ounces semisweet or German baking chocolate chopped
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon fine sea salt
For the coconut pecan topping
- 1 cup evaporated milk
- 3 egg yolks
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans toasted
Optional garnish
- Extra toasted pecans or melted chocolate
Instructions
- Preheat the oven to 350°F, line a nine by thirteen inch pan with parchment paper, and lightly grease it.
- Melt the butter and chopped chocolate over low heat until smooth, then let cool briefly.
- Whisk in granulated sugar and brown sugar, add eggs one at a time, then stir in vanilla.
- Whisk flour, cocoa powder, and salt, then gently fold into the batter just until combined.
- Spread the batter in the pan and bake for 22 to 28 minutes, until set with moist crumbs. Cool completely.
- Cook evaporated milk, egg yolks, sugar, and butter over medium heat until thickened, about 8 to 12 minutes.
- Stir in vanilla, shredded coconut, and chopped pecans, then let the topping cool slightly.
- Spread the topping over the brownies and refrigerate at least 45 minutes before slicing.