Oh yes! German Chocolate Pecan Brownies combine the rich chocolate of brownies with the sweet, coconut-pecan topping inspired by German chocolate cake. Here’s a straightforward recipe:
German Chocolate Pecan Brownies
Ingredients:
For the Brownies:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the German Chocolate Topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans
Instructions:
- Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper. - Make the Brownie Base:
- In a medium bowl, mix melted butter and sugar until smooth.
- Beat in eggs and vanilla.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Spread the batter evenly in the prepared pan.
- Bake Brownies:
Bake for 20–25 minutes (brownies should be slightly underbaked because they’ll bake more with the topping). - Make the German Chocolate Topping:
- In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks.
- Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Top the Brownies:
Spread the topping evenly over the warm brownies. - Cool & Set:
Let brownies cool completely at room temperature, then refrigerate for 30–60 minutes to set the topping. - Serve:
Cut into squares and enjoy the gooey, nutty, chocolatey goodness!
💡 Tip: For extra fudgy brownies, don’t overbake the base. You can also lightly toast the pecans before adding them to the topping for a deeper flavor.
If you want, I can also give a one-pan shortcut version that combines the brownie and topping for less cleanup but still tastes amazing.
Do you want me to share that shortcut version?
