Here’s a German Chocolate Pecan Brownies recipe for you, with detailed directions! These brownies have a rich, fudgy chocolate base and a delicious, gooey coconut-pecan topping inspired by German Chocolate Cake.
German Chocolate Pecan Brownies
Ingredients:
For the Brownie Base:
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1 cup (2 sticks) unsalted butter, melted
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1 1/4 cups granulated sugar
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1/2 cup packed light brown sugar
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4 large eggs
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup semi-sweet chocolate chips (optional, but adds extra fudginess)
For the Topping:
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1 cup sweetened shredded coconut
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1 cup pecans, chopped
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1/2 cup (1 stick) unsalted butter
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1/2 cup evaporated milk
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3/4 cup brown sugar (packed)
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1 teaspoon vanilla extract
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1 large egg, beaten
Directions:
1. Prepare the Brownie Base:
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Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, or use non-stick spray to coat the pan.
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Mix wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
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Add eggs & vanilla: Crack the eggs one at a time into the bowl, mixing well after each addition. Stir in the vanilla extract.
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Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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Mix everything together: Gradually fold the dry ingredients into the wet ingredients, stirring just until combined.
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Add chocolate chips: If you’re using chocolate chips, fold them into the batter.
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Bake the base: Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let it cool completely in the pan on a wire rack before adding the topping.
2. Make the Coconut-Pecan Topping:
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Toast the pecans: In a dry skillet, lightly toast the chopped pecans over medium heat for about 3-4 minutes, until fragrant and slightly browned. Stir frequently to avoid burning.
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Melt butter: In a medium saucepan, melt the butter over medium heat.
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Add sugar & milk: Stir in the brown sugar and evaporated milk. Bring the mixture to a simmer, cooking for about 5 minutes, stirring occasionally, until it thickens and becomes a caramel-like consistency.
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Add coconut & egg: Remove the pan from the heat and stir in the shredded coconut, vanilla extract, and the beaten egg. Mix well until everything is evenly coated.
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Add toasted pecans: Stir the toasted pecans into the coconut mixture.
3. Assemble the Brownies:
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Top the brownies: Once the brownies have cooled, spread the coconut-pecan topping evenly over the top.
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Bake again: Return the pan to the oven and bake for another 15-20 minutes, until the topping is golden brown and bubbly. Keep an eye on it so it doesn’t burn.
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Cool completely: Allow the brownies to cool completely before cutting them into squares.
4. Serve and Enjoy!
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Once cooled, slice into squares or rectangles and serve!
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These brownies are rich and decadent, perfect for a special occasion or just a sweet treat to share with friends and family.
Tips for Success:
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Brownie base: If you want extra fudgy brownies, don’t overmix the batter after adding the dry ingredients. Just fold until combined.
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Topping: Be sure to let the topping cook just long enough so it thickens, but don’t let it get too thick or it will become hard to spread over the brownies.
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Storage: These brownies keep well at room temperature for a few days. You can also store them in the fridge for up to a week or freeze them for up to a month.