German Chocolate Pecan Brownies

This recipe for German Chocolate Pecan Brownies creates a decadent dessert that combines a rich fudgy base with a gooey coconut pecan topping. The result is a crowd-pleasing treat perfect for holidays, parties, or whenever you crave something special.

I remember making these for my best friend's birthday one year they disappeared in minutes and now everyone in my family requests them for special occasions

Ingredients

• Unsalted butter: for richness and moisture choose high quality for the best taste
• Semisweet or German baking chocolate: deep chocolate flavor use real baking chocolate bars
• Granulated sugar: keeps brownies moist
• Light brown sugar: adds chewiness and a warm undertone
• Large eggs: at room temperature for structure and fudgy texture
• Vanilla extract: rounds out the chocolate flavor use pure extract for best aroma
• All-purpose flour: gives the base structure opt for fresh flour
• Fine sea salt: enhances all the other flavors
• Unsweetened cocoa powder: deepens the chocolate profile use Dutch-process if you like a darker taste
• Evaporated milk: creates authentic creamy custard in the topping
• Egg yolks: make the topping lush and thick
• Sweetened shredded coconut: gives signature chew
• Chopped pecans: add crunch and nutty balance toast them for best aroma
• Extra toasted pecans or melted chocolate for garnish: optional but makes them gorgeous

Instructions

Prepare the Pan:

Line a nine by thirteen inch pan with parchment paper leaving some overhang to help lift brownies out. Lightly grease with cooking spray or butter

Melt Chocolate and Butter:

In a medium saucepan over low heat melt butter and chopped chocolate. Stir occasionally until completely smooth and glossy then let cool for a minute or two

Mix in Sugars and Eggs:

Whisk granulated sugar and brown sugar into the melted chocolate mixture. Add eggs one at a time whisking well after each so the mixture looks thick and shiny. Stir in vanilla extract for aroma

Combine Dry Ingredients:

In a separate bowl whisk together flour salt and cocoa powder. Add this dry mix to the wet batter folding gently with a spatula until just combined. Overmixing makes brownies tough

Bake the Brownies:

Spread batter evenly into the prepared pan. Bake in the center of the oven for twenty two to twenty eight minutes until the center is just set and a toothpick comes out with a few moist crumbs. Cool the pan completely on a rack

Make Coconut Pecan Topping:

In a saucepan combine evaporated milk egg yolks sugar and butter. Cook over medium heat stirring constantly and scraping the sides until the mixture thickens to a custard like consistency usually eight to twelve minutes

Finish the Topping:

Remove pan from the heat and stir in vanilla extract shredded coconut and chopped pecans. Let the topping cool a bit so it thickens for easier spreading

Top and Chill:

Spread the coconut pecan mixture over the completely cooled brownies. Use the back of a spoon to get an even layer. Refrigerate at least forty five minutes for tidy slicing and the best texture

The toasted pecans are my absolute favorite part because their buttery crunch pops against the sweet sticky topping. I remember when my little niece first tried to sneak extra pecans off the top before the brownies had even cooled she just could not wait to dig in. Every event still brings requests for a double batch

Storage Tips

Brownies keep fresh in an airtight container in the fridge for up to five days. You can cut and layer between parchment for easier storage. Best served chilled or at room temperature so the topping stays set

Ingredient Substitutions

You can use all semisweet chocolate if German baking chocolate is not available. For a nut free version swap pecans with roasted sunflower seeds or just add more coconut. If you want a dairy free option use vegan butter and your favorite nondairy evaporated milk substitute

Serving Suggestions

These bars look gorgeous on a party platter surrounded by fresh berries. Add a drizzle of melted chocolate or extra pecans on top for an impressive finish. Serve slightly chilled for neater slices and the best blend of creamy and fudgy textures

Cultural Context

German chocolate cake is actually named after American baker Samuel German. The famous coconut pecan topping became an American baking staple in the twentieth century. Transforming the classic cake into brownies makes it more shareable and fuss free for gatherings

Seasonal Adaptations

Try toasted walnuts or macadamia nuts for a unique take. Add a pinch of cinnamon to the topping in colder months. Garnish with edible flowers or dark chocolate curls in spring and summer

Rich chocolate flavor in every bite. Not overly sweet so you can enjoy more than one. Great for potlucks and birthdays especially when you need to impress

Recipe FAQs

→ How do I achieve a fudgy brownie texture?

Use a combination of semisweet chocolate and butter, avoid overbaking, and fold in dry ingredients gently for a moist, dense crumb.

→ Can the coconut pecan topping be made ahead?

Yes, prepare the topping in advance and store it refrigerated in an airtight container for up to 2 days before assembling.

→ What is the best way to toast pecans?

Arrange pecans on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, checking for golden color and fragrant aroma.

→ Can I use sweetened or unsweetened coconut?

Sweetened coconut gives the topping classic flavor and moisture, but unsweetened can be used for less sweetness and firmer texture.

→ How should I store the brownies after assembly?

Keep brownies refrigerated in a sealed container for up to 4 days for optimal freshness and to maintain the topping’s texture.