Here’s a full recipe for German Chocolate Pecan Brownies! It’s a delicious twist on the classic brownie, combining rich chocolate, pecans, and the signature coconut-pecan topping that’s often found on German Chocolate Cake. Enjoy!
Ingredients:
For the Brownies:
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1/2 cup (1 stick) unsalted butter
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4 oz semisweet chocolate, chopped (or use chocolate chips)
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1/2 teaspoon baking powder
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1/2 cup chopped pecans (for mixing into the brownie batter)
For the German Chocolate Pecan Topping:
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1/2 cup (1 stick) unsalted butter
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1 cup granulated sugar
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1/2 cup evaporated milk (not sweetened condensed milk)
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3 large egg yolks (save the whites for another recipe or discard)
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1 teaspoon vanilla extract
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1 1/2 cups sweetened shredded coconut
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1 cup chopped pecans (for the topping)
Directions:
1. Preheat the Oven:
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Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper. Set aside.
2. Make the Brownie Batter:
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Melt the Butter and Chocolate:
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In a saucepan, melt the butter and chopped semisweet chocolate over low heat, stirring occasionally. Once melted, remove from heat and let it cool for about 5 minutes.
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Mix the Wet Ingredients:
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In a large bowl, beat the eggs and sugar together until smooth and creamy (about 2 minutes). Add the vanilla extract and mix until incorporated.
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Add the Dry Ingredients:
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In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients and stir until just combined.
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Fold in the Pecans:
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Stir in 1/2 cup of chopped pecans into the batter.
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3. Bake the Brownies:
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Pour the brownie batter into the prepared 8×8-inch pan and spread it evenly with a spatula.
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Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let the brownies cool completely in the pan on a wire rack.
4. Prepare the German Chocolate Pecan Topping:
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Melt the Butter:
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In a saucepan, melt 1/2 cup butter over medium heat. Once melted, add the sugar, evaporated milk, and egg yolks. Whisk to combine and bring the mixture to a simmer. Cook for about 6-8 minutes, stirring constantly, until the mixture thickens and has a custard-like texture.
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Add Coconut and Pecans:
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Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool for 5-10 minutes, as it will thicken further as it cools.
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5. Assemble the Brownies:
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Once the brownies are fully cooled, evenly spread the German Chocolate topping over the brownies. You can use a spatula to gently spread it into a smooth layer.
6. Chill and Serve:
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For best results, place the brownies in the refrigerator for at least 1 hour to allow the topping to set. This will make the brownies easier to cut and serve.
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Cut into squares and enjoy!
Tips:
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Texture: If you prefer a fudgier brownie, you can slightly underbake them (check for doneness around 20 minutes). If you like them more cake-like, bake a little longer.
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Pecans: Toast the pecans lightly in a dry pan for a few minutes to bring out their flavor. You can also add some to the brownie batter for extra crunch!
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Storage: These brownies will keep for 3-4 days in an airtight container at room temperature, or you can refrigerate them for longer freshness.