Introduction

If you’re a chocolate lover looking for a dessert that combines richness, crunch, and sweetness, these German Chocolate Pecan Brownies by Paula are exactly what you need. With a fudgy chocolate base topped with a creamy coconut-pecan custard, each bite delivers pure bliss. Perfect for parties, holidays, or a weekend treat, these brownies are sure to impress.

This recipe balances classic American flavors with decadent textures, making it a must-try for anyone who loves homemade desserts.

Ingredients

Yield: 24 Servings (24 brownie bars)

Brownie Base

• 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

Coconut Pecan Topping

• 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

Optional Garnish

• Extra toasted pecans
• Drizzle of melted chocolate

Instructions

Step 1: Prepare the Brownie Base

1. Preheat oven to 350 °F (175 °C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease with cooking spray or butter.
2. In a medium saucepan over low heat, melt the butter with chopped chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly.
3. Whisk in granulated sugar and brown sugar. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, sea salt, and cocoa powder. Gently fold into the wet mixture until just combined.
5. Spread the batter evenly into the prepared pan. Bake for 22–28 minutes, or until the center is just set. Cool completely on a wire rack.

Step 2: Make the Coconut Pecan Topping

1. Combine evaporated milk, egg yolks, granulated sugar, and butter in a saucepan.
2. Cook over medium heat, stirring constantly, until thickened to a custard-like consistency (about 8–12 minutes).
3. Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Let cool slightly to thicken.

Step 3: Assemble the Brownies

1. Spread the coconut pecan topping evenly over the cooled brownies.
2. Refrigerate for a minimum of 45 minutes to set the topping before slicing.

Tips for Perfect German Chocolate Pecan Brownies

• For clean slices, refrigerate brownies until fully set and use a sharp knife wiped clean between cuts.
• Toast pecans lightly to enhance their flavor and crunch.
• Ensure eggs are at room temperature for a smooth, rich batter.
• Avoid overbaking to maintain a fudgy brownie center.
• Drizzle melted chocolate on top for an elegant presentation.

Frequently Asked Questions (FAQ)

Q1: Can I use fresh coconut instead of sweetened shredded coconut?
Yes, fresh coconut works, but it may slightly alter the sweetness and texture.

Q2: Can I make these brownies ahead of time?
Absolutely! They can be prepared a day in advance and stored in the refrigerator to set the topping perfectly.

Q3: Can I substitute pecans with walnuts or almonds?
Yes, any chopped nuts of your choice can be used as a topping.

Q4: Can these brownies be frozen?
Yes, both the base and the assembled brownies can be frozen. Wrap tightly in plastic wrap and store for up to 2 months.

Conclusion

These German Chocolate Pecan Brownies by Paula are a perfect combination of rich chocolate and sweet, crunchy coconut pecan custard. Easy to make yet impressively decadent, they’re ideal for any occasion. Follow this recipe carefully, and you’ll have a dessert that is both delicious and visually stunning!

German Chocolate Pecan Brownies

Decadent brownies topped with a creamy coconut-pecan custard, perfect for chocolate lovers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Calories 250 kcal

Ingredients

  

Brownie Base

• 1 cup unsalted butter 2 sticks
• 8 ounces semisweet or German baking chocolate, chopped
• 1.5 cups granulated sugar
• 0.5 cup light brown sugar, packed
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 0.5 teaspoon fine sea salt
• 0.25 cup unsweetened cocoa powder

Coconut Pecan Topping

• 1 cup evaporated milk
• 3 large egg yolks, lightly whisked
• 1 cup granulated sugar
• 0.5 cup unsalted butter
• 1 teaspoon vanilla extract
• 1.33 cups sweetened shredded coconut
• 1 cup pecans, chopped and lightly toasted

Optional Garnish

• to taste Extra toasted pecans
• to taste Drizzle of melted chocolate

Instructions

 

Prepare the Brownie Base

• Preheat oven to 350 °F (175 °C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease with cooking spray or butter.
• In a medium saucepan over low heat, melt the butter with chopped chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly.
• Whisk in granulated sugar and brown sugar. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• In a separate bowl, whisk together flour, sea salt, and cocoa powder. Gently fold into the wet mixture until just combined.
• Spread the batter evenly into the prepared pan. Bake for 22–28 minutes, or until the center is just set. Cool completely on a wire rack.

Make the Coconut Pecan Topping

• 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 8–12 minutes).
• Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Let cool slightly to thicken.

Assemble the Brownies

• Spread the coconut pecan topping evenly over the cooled brownies.
• Refrigerate for a minimum of 45 minutes to set the topping before slicing.

Notes

For clean slices, refrigerate brownies until fully set and use a sharp knife wiped clean between cuts. Toast pecans lightly to enhance their flavor and crunch. Ensure eggs are at room temperature for a smooth, rich batter. Avoid overbaking to maintain a fudgy brownie center. Drizzle melted chocolate on top for an elegant presentation.

Keyword Chocolate Dessert, Coconut Pecan Topping, Fudgy Brownies, German Chocolate Brownies, Pecan Brownies