Introduction to German Chocolate Pecan Brownies
Life gets busy, doesn’t it? Between shuttling the kids, juggling work, and tackling daily responsibilities, finding time to whip up a delicious dessert can feel daunting. But fear not! These German Chocolate Pecan Brownies are here to save the day. Packed with rich chocolate and topped with a delightful coconut-pecan mixture, they’re a true crowd-pleaser. Whether it’s a family gathering or a simple weeknight treat, this recipe caters to your sweet tooth without asking for hours in the kitchen. So grab your spatula and let’s create some brownie magic together!
Why You’ll Love This German Chocolate Pecan Brownies
These German Chocolate Pecan Brownies are all about bliss with minimal fuss. Imagine sinking your teeth into a fudgy chocolate layer topped with a sweet, chewy coconut and pecan topping—it’s heavenly! They’re quick to prepare, taking just about an hour from start to finish. Plus, you can make them ahead for special occasions or indulge after a long day. Trust me, they’re worth every bite!
Ingredients for German Chocolate Pecan Brownies
Gathering the right ingredients is a step towards brownie bliss! Here’s what you’ll need to create these scrumptious German Chocolate Pecan Brownies:
- Unsalted butter: This enriches the brownies, adding a velvety texture.
- Semisweet or German baking chocolate: The star of the show! This brings that deep, rich chocolate flavor.
- Granulated sugar: Provides sweetness and helps the brownies achieve that perfect fudgy consistency.
- Light brown sugar: Adds moisture and a hint of caramel flavor to the mix.
- Large eggs: These bind the ingredients together for a delightful chew.
- Vanilla extract: A splash of this aromatic essence enhances the chocolate flavor.
- All-purpose flour: Gives structure and stability to the brownies.
- Fine sea salt: Just a pinch elevates the sweetness and balances flavors.
- Unsweetened cocoa powder: Deepens the chocolate flavor without adding extra sweetness.
- Evaporated milk: This creamy addition in the topping makes it luscious and smooth.
- Additional egg yolks: These add richness and thickness to the coconut-pecan topping.
- More granulated sugar: Sweetens the topping, making it irresistible!
- Extra unsalted butter: Further contributes to the creamy texture of the topping.
- Shredded coconut: This adds a chewy texture and tropical flair.
- Chopped pecans: These bring a delightful nutty crunch that complements the brownies beautifully.
- Extra toasted pecans (optional): Use as a garnish to impress with extra flair!
- Drizzle of melted chocolate (optional): This is a decadent touch that makes your brownies look gourmet.
For exact measurements, check the bottom of the article where the full recipe is available for printing. Now, let’s gather those ingredients and dive into the deliciousness!
How to Make German Chocolate Pecan Brownies
Ready to dive into the delightful journey of making German Chocolate Pecan Brownies? Follow these simple steps, and you’ll be rewarded with rich, decadent treats in no time. Let’s get started!
Step 1: Prepare Your Baking Pan
First things first, preheat your oven to 350°F (175°C). This ensures even baking, which is key for delicious brownies. While it warms up, take a 9 x 13-inch baking pan and line it with parchment paper. Leave some overhang for easy removal. A light spritz of cooking spray or a bit of butter will help prevent sticking.
Step 2: Melt the Chocolates
In a medium saucepan over low heat, combine the unsalted butter and chopped semisweet or German baking chocolate. Stir them gently until they melt together into a smooth, velvety mixture. Take your time; rushing can lead to scorching. Once melted, remove it from heat and let it cool slightly. This step is crucial to achieve a fudgy texture.
Step 3: Mix in Sugars and Eggs
Next, add both granulated and brown sugars to the melted chocolate. You want that sweetness to shine! Mix well until incorporated. One by one, crack in your large eggs, whisking thoroughly after each addition. Don’t forget to add the splash of vanilla extract—it’ll enhance the flavor magnificently.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, fine sea salt, and unsweetened cocoa powder. This step ensures an even distribution of the dry ingredients, leading to a consistent texture in your brownies. Slowly fold this mixture into the wet ingredients until just combined. Be gentle to keep that fudgy texture.
Step 5: Bake the Brownies
Spread the brownie batter evenly into your prepared pan. Don’t be shy—use a spatula to get it in every corner! Bake them in the preheated oven for 22 to 28 minutes. Keep an eye on them; you want the center to be just set, not overdone. A toothpick inserted should come out with a few moist crumbs.
Step 6: Prepare the Coconut Pecan Topping
While your brownies bake, let’s whip up that irresistible coconut pecan topping! In a saucepan, combine evaporated milk, additional egg yolks, granulated sugar, and butter. Cook these over medium heat, stirring constantly until thickened to a custard-like consistency. This usually takes about 8 to 12 minutes. Be patient—the flavor is worth it!
Step 7: Finish with Topping
Once your brownies are cooled and set, it’s time for the finishing touch! Spread the coconut and pecan mixture evenly over the cooled brownie layer. Place them in the refrigerator for at least 45 minutes to set. This chilling time allows flavors to meld perfectly and makes slicing easier. Get ready for brownie bliss!
Tips for Success
- Use a timer to ensure you don’t overbake; a few moist crumbs on your toothpick is perfect.
- Let your brownies cool completely before adding the topping to prevent a soggy mess.
- For easier slicing, refrigerate the brownies before cutting, making them firmer.
- Toast your pecans lightly to enhance their nutty flavor; it makes a noticeable difference.
- Don’t skip the vanilla extract—it adds a lovely depth to the brownies!
Equipment Needed
- 9 x 13-inch baking pan: Any similar-sized baking dish will work.
- Parchment paper: You can also use aluminum foil if you don’t have parchment.
- Medium saucepan: A regular pot can suffice for melting and cooking.
- Mixing bowls: Any bowl, large enough to hold the ingredients, will do.
- Spatula: A wooden spoon can be a great alternative.
Variations of German Chocolate Pecan Brownies
- Nut-Free Option: Replace pecans with sunflower seeds or omit nuts completely for a delicious nut-free brownie. You’ll still enjoy all that rich flavor!
- Gluten-Free Twist: Substitute all-purpose flour with gluten-free baking blend. Just ensure your chocolate and other ingredients are also gluten-free!
- Vegan Version: Try using plant-based butter and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of eggs for a vegan-friendly brownie.
- Flavor Infusions: Add a teaspoon of espresso powder or a splash of almond extract for an extra layer of flavor that pairs beautifully with chocolate.
- Dark Chocolate Delight: Use dark chocolate instead of semisweet for a deeper, more intense chocolate flavor that chocolate lovers will adore.
Serving Suggestions
- Serve warm brownies with a scoop of vanilla ice cream for a delightful contrast.
- Pair with a tall glass of cold milk or a steaming cup of coffee.
- For a special touch, dust with powdered sugar before serving.
- Top with extra toasted pecans for a gourmet presentation.
FAQs about German Chocolate Pecan Brownies
Can I substitute the chocolate in German Chocolate Pecan Brownies?
Absolutely! While the recipe calls for semisweet or German baking chocolate, you can easily substitute it with any high-quality dark chocolate or even milk chocolate for a sweeter taste.
How should I store my German Chocolate Pecan Brownies?
To keep your brownies fresh, store them in an airtight container in the refrigerator for up to three days. If you have leftovers, they also freeze well—just make sure to wrap them tightly!
Can I make these brownies gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free baking mix and ensure that your other ingredients, like chocolate, are gluten-free. This way, all can indulge without worry.
How do I know when my brownies are done baking?
For perfect brownies, insert a toothpick into the center. If it comes out with a few moist crumbs, they’re ready. Overbaking can lead to dry brownies, so keep an eye on them!
Can I use different nuts in the topping?
Of course! While pecans bring a lovely crunch, you can swap them for walnuts or even hazelnuts for a twist. Just be sure to toast them lightly for the best flavor.
Final Thoughts
There’s something truly special about baking a batch of German Chocolate Pecan Brownies. The way the rich chocolate mingles with the sweet coconut and crunchy pecans creates a symphony of flavors that warms the heart. Each bite is a reminder of the joy found in simple pleasures. Whether shared at family gatherings or savored alone with a cup of coffee, these brownies bring happiness with every piece. I hope this recipe inspires you to create your own sweet memories in the kitchen. Enjoy the decadence and delight that only homemade treats can bring!
Print
German Chocolate Pecan Brownies
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously rich German Chocolate Pecan Brownies topped with a sweet coconut and pecan mixture, perfect for any special occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 8 ounces semisweet or German baking chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 cup unsweetened cocoa powder
- 1 cup evaporated milk
- 3 large egg yolks, lightly whisked
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup pecans, chopped and lightly toasted
- Extra toasted pecans (optional garnish)
- Drizzle of melted chocolate (optional garnish)
Instructions
- Preheat oven to 350 °F. Line a 9 x 13-inch baking pan with parchment paper, leaving overhang for removal. Lightly grease with cooking spray or butter.
- In a medium saucepan over low heat, melt unsalted butter with chopped chocolate, stirring occasionally until smooth. Remove from heat and allow to cool slightly.
- Whisk granulated sugar and brown sugar into the melted chocolate mixture. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk flour, sea salt, and cocoa powder. Gently fold the dry mixture into wet ingredients until just combined.
- Spread batter evenly into prepared pan. Bake in preheated oven for 22 to 28 minutes or until center is just set. Cool completely on a wire rack.
- Combine evaporated milk, egg yolks, granulated sugar, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened to a custard-like consistency, about 8 to 12 minutes.
- Remove custard from heat. Stir in vanilla extract, shredded coconut, and toasted pecans. Cool slightly to thicken.
- Spread coconut pecan topping evenly over cooled brownies. Refrigerate for a minimum of 45 minutes to set topping before slicing.
Notes
- Ensure eggs are at room temperature for better incorporation.
- To toast pecans, place in a dry skillet over medium heat until fragrant and lightly browned.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
