Description
Deliciously rich German Chocolate Pecan Brownies topped with a sweet coconut and pecan mixture, perfect for any special occasion.
Ingredients
Scale
- 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