I love how these German Chocolate Pecan Brownies combine a rich, fudgy brownie base with a gooey coconut-pecan topping that feels completely indulgent. Every time I make them, the kitchen smells like melted chocolate and toasted nuts, and I know they will disappear fast once they cool.
Why You’ll Love This Recipe
I enjoy this recipe because it brings together two desserts I already love: classic brownies and German chocolate cake topping. I like how the brownies stay dense and moist while the coconut-pecan layer adds sweetness and texture. I also appreciate that this recipe feels bakery-worthy but is still simple enough to make at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the brownies
1½ cups granulated sugar
1 cup or 2 sticks unsalted butter
8 oz semisweet or German baking chocolate, chopped
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
For the coconut pecan topping
1 cup evaporated milk
½ cup granulated sugar
½ cup packed brown sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans
Directions
I start by preheating the oven to 350°F and lining a 9×13-inch baking pan with parchment paper. I melt the butter and chopped chocolate together over low heat, stirring until smooth, then let it cool slightly. I whisk in the sugar, followed by the eggs one at a time, and stir in the vanilla. I gently fold in the flour and salt until just combined, then spread the batter evenly in the pan. I bake the brownies for about 25 minutes, until the center is just set.
While the brownies bake, I prepare the topping. I combine the evaporated milk, sugars, egg yolks, and butter in a saucepan and cook over medium heat, stirring constantly, until thickened. I remove it from the heat and stir in the vanilla, coconut, and pecans. I spread this mixture over the warm brownies and return the pan to the oven for another 10 to 15 minutes. I let everything cool completely before slicing.
Servings And Timing
I usually cut this recipe into 16 generous brownies. The total prep time is about 25 minutes, the baking time is around 40 minutes, and I allow at least 1 hour for cooling before serving.
Variations
I sometimes use dark chocolate instead of semisweet for a deeper flavor. When I want extra crunch, I add more pecans or mix in chopped walnuts. For a slightly less sweet version, I reduce the sugar in the topping by a couple of tablespoons.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to reheat them, I warm individual pieces in the microwave for about 10 to 15 seconds to soften the topping.
FAQs
Can I make these brownies ahead of time?
I often make them a day in advance, and I find the flavors get even better after resting overnight.
Do I have to use German chocolate?
I don’t have to; semisweet chocolate works perfectly and is easier to find.
How do I know when the brownies are done?
I check that the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Can I freeze these brownies?
I freeze them without any issues by wrapping individual pieces tightly and storing them for up to 2 months.
Why is my topping runny?
I’ve learned that the topping needs enough time on the stove to thicken, so I make sure it coats the spoon before removing it from the heat.
Conclusion
I keep coming back to these German Chocolate Pecan Brownies because they are rich, comforting, and always impressive. I love serving them for gatherings or making them just because I want a truly decadent dessert at home.
German Chocolate Pecan Brownies combine a fudgy, rich chocolate base with a gooey coconut-pecan topping for a decadent twist on a classic dessert. These indulgent bars are perfect for special occasions or whenever you need a bakery-style treat at home.
Total Time:1 hour 5 minutes (plus cooling)
Yield:16 brownies
Ingredients
For the brownies:
1½ cups granulated sugar
1 cup (2 sticks) unsalted butter
8 oz semisweet or German baking chocolate, chopped
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
For the coconut pecan topping:
1 cup evaporated milk
½ cup granulated sugar
½ cup packed brown sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans
Instructions
Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a saucepan over low heat, melt butter and chopped chocolate, stirring until smooth. Let cool slightly.
Whisk in granulated sugar, then add eggs one at a time, mixing well after each. Stir in vanilla extract.
Fold in flour and salt until just combined. Spread batter evenly in the prepared pan.
Bake brownies for about 25 minutes, until center is just set. While baking, prepare topping.
In a saucepan, combine evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and coats a spoon (8–10 minutes).
Remove from heat and stir in vanilla, coconut, and chopped pecans.
Spread the topping evenly over the warm brownies. Return to oven and bake for an additional 10–15 minutes.
Allow to cool completely before slicing into squares.
Notes
Let the topping thicken fully before spreading—it should coat the spoon.
Use semisweet or dark chocolate based on your preference.
Add extra nuts or reduce sugar for flavor customization.
Brownies slice best when fully cooled or slightly chilled.
Wrap individually to freeze and reheat in the microwave as needed.
