German Chocolate Pecan Brownies
🧾 Ingredients
Fudgy Brownie Base
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
German Chocolate Topping
- ½ cup evaporated milk
- ½ cup brown sugar
- ½ cup granulated sugar
- 3 egg yolks
- ½ cup butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Chocolate Drizzle
- ½ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
👩🍳 Instructions
1. Bake the brownies
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch pan with parchment.
- Whisk butter and sugar until smooth.
- Add eggs and vanilla.
- Stir in flour, cocoa powder, and salt.
- Spread batter evenly and bake 25–30 minutes until just set.
(Do not overbake — fudgy is key!)
2. Make the coconut-pecan frosting
- In a saucepan over medium heat, whisk evaporated milk, sugars, egg yolks, and butter.
- Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat; stir in vanilla, coconut, and pecans.
3. Assemble
- Spread warm frosting evenly over warm brownies.
- Optional: drizzle melted chocolate on top.
4. Cool & slice
Let cool completely before cutting into squares.
⭐ Tips for Best Results
✔ Use room-temperature eggs
✔ Slightly underbake brownies for fudginess
✔ Toast pecans for extra flavor
✔ Chill before cutting for clean slices
🎄 Variations
- Holiday twist: add a splash of rum or bourbon to topping
- Extra chocolate: mix chocolate chips into brownie batter
- Gluten-free: use a 1-to-1 GF flour blend