German chocolate pecan brownies

These German chocolate pecan brownies combine rich chocolate with a luscious coconut pecan topping for a dessert that feelingly bridges classic Southern flavors with brownie decadence. It’s a fantastic treat when you want something special that impresses every time yet remains straightforward to make at home.

I first shared these brownies at a family gathering, and they quickly became the dessert everyone requested. They are reliably moist and perfectly indulgent every time I make them.

Ingredients

• Unsalted butter: one cup or two sticks adds richness and smoothness use European style if possible for creamier taste
• Semisweet or German baking chocolate: eight ounces chopped finely for even melting the German variety lends a deeper flavor
• Granulated sugar: one and a half cups plus additional for the topping to bring sweetness and structure
• Light brown sugar: half a cup packed which adds moisture and a subtle caramel note
• Large eggs: four room temperature for proper emulsification and fluffiness
• Vanilla extract: two teaspoons split between brownie and topping for warmth and complexity
• All-purpose flour: one cup to provide the right texture without heaviness choose unbleached for cleaner taste
• Fine sea salt: half a teaspoon enhances all flavors and balances sweetness
• Unsweetened cocoa powder: quarter cup for chocolate intensity without extra sugar
• Evaporated milk: one cup is crucial in the custard topping to create a creamy and thick texture
• Large egg yolks: three lightly whisked for richness and binding in the topping
• Sweetened shredded coconut: one and a third cups offers chewy sweetness and tropical flavor
• Pecans: one cup chopped and lightly toasted for crunch and nuttiness use fresh pecans if possible for best flavor
• Optional extras: include extra toasted pecans and a drizzle of melted chocolate for garnish

Instructions

Preheat and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13-inch baking pan with parchment paper letting the edges hang over. Lightly grease the paper with cooking spray or butter to ensure easy removal.

Melt Butter and Chocolate:

Using a medium saucepan set over low heat, melt the butter and chopped chocolate together. Stir occasionally until the mixture is fully smooth and combined. Remove from heat and allow it to cool just enough so it does not cook the eggs when added.

Mix Sugars and Eggs:

Whisk the granulated and brown sugars into the chocolate mixture until fully incorporated. Add the four eggs one at a time, whisking thoroughly after each addition. This ensures a smooth, glossy batter. Stir in one teaspoon of vanilla extract.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, sea salt, and cocoa powder evenly. Gently fold this dry mixture into your wet batter. Be careful not to overmix stop just once the flour disappears so the brownie remains tender.

Bake the Brownies:

Pour the batter evenly into your prepared pan. Place in the oven and bake for 22 to 28 minutes. Check at 22 minutes by inserting a toothpick into the center. It should come out with moist crumbs but not wet batter. Remove carefully and cool completely on a wire rack.

Make the Coconut Pecan Topping:

In a clean saucepan, combine the evaporated milk, egg yolks, granulated sugar, and butter. Cook over medium heat, stirring constantly to prevent scorching. Continue until the mixture thickens to a custard-like consistency, about 8 to 12 minutes.

Finish the Topping:

Remove the saucepan from heat and stir in the remaining teaspoon of vanilla, shredded coconut, and toasted pecans. Let cool slightly so the topping thickens and sets up slightly.

Assemble and Chill:

Spread this coconut pecan topping evenly over the completely cooled brownies. Refrigerate for at least 45 minutes to allow the topping to fully set before slicing and serving.

I always look forward to adding the coconut pecan topping which really makes these brownies special. It reminds me of a summer picnic where my grandmother first shared her German chocolate cake recipe in a more portable form. The toasted pecans bring that perfect nuttiness that complements the sweetness beautifully.

Storage Tips

Keep these brownies refrigerated in an airtight container for up to four days. The coconut pecan topping can become slightly sticky if left out too long, so cool storage preserves texture. They also freeze well if wrapped tightly in plastic wrap and foil.

Ingredient Substitutions

If you cannot find German baking chocolate, use good quality semisweet chocolate bars. For a dairy-free option, substitute butter with coconut oil and evaporated milk with canned full-fat coconut milk. Walnuts can replace pecans if preferred.

Serving Suggestions

Serve these brownies slightly chilled with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich topping. They also pair wonderfully with hot coffee or a cold glass of milk for a classic treat.

These brownies offer an impressive balance of rich flavors and textures that make them a standout dessert. With simple steps and a luscious topping, they’re sure to become a household favorite.

FAQs about Recipes

→ What type of chocolate is best for these brownies?

Use semisweet German baking chocolate for authentic rich chocolate flavor and smooth texture.

→ How can I toast pecans for topping?

Toast chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring until fragrant and lightly browned.

→ Why is evaporated milk used in the topping?

Evaporated milk creates a creamy custard that thickens well, balancing sweetness with richness in the topping.

→ Can I make the topping ahead of time?

Yes, prepare and cool the topping separately, then spread and chill over the brownies before serving.

→ What is the ideal baking time for moist brownies?

Bake 22 to 28 minutes, checking for a slightly set center to ensure fudgy texture without overbaking.