Ingredients
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
These proportions match many German chocolate brownie recipes that use melted chocolate plus cocoa, a mix of white and brown sugar, and four eggs for a dense but tender brownie.
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
This topping formula is very close to classic coconut–pecan frosting recipes used on German chocolate cakes: evaporated milk, sugar, egg yolks, butter, vanilla, coconut, and pecans cooked until thick.
Optional garnish
- Extra toasted pecans
- Drizzle of melted chocolate
Garnishing with more pecans and chocolate is common in German chocolate brownie presentations to highlight what’s inside.
Step-by-step instructions
Prep the pan and oven
Preheat your oven to 350°F (175°C). Line a 9×13‑inch baking pan with parchment paper, leaving some overhang on the long sides to act as a sling for lifting out the brownies later. Lightly grease the parchment with cooking spray or butter. Lining plus greasing helps the brownies release cleanly even under the sticky topping.
Make the brownie base
In a medium saucepan over low heat, melt the 1 cup unsalted butter with the 8 ounces chopped chocolate, stirring occasionally until completely smooth. Remove from the heat and let the mixture cool slightly; most brownie recipes note that adding very hot chocolate to eggs and sugar can cause curdling or a greasy texture.
Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully incorporated and glossy. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract. Mixing the sugars and eggs into the warm chocolate helps dissolve the sugar and contributes to a shiny, crackly top.
In a separate bowl, whisk together the flour, sea salt, and cocoa powder. Gently fold this dry mixture into the wet ingredients just until combined; avoid overmixing to keep the brownies fudgy rather than cakey.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for about 22–28 minutes, or until the center is just set and a toothpick inserted in the center comes out with a few moist crumbs. Brownie recipes for this thickness often emphasize slightly underbaking for a fudgier texture.
Set the pan on a wire rack and let the brownies cool completely in the pan before adding the topping.
Cook the coconut pecan topping
In a medium saucepan, combine the evaporated milk, lightly whisked egg yolks, granulated sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency and starts to bubble gently—usually about 8–12 minutes, which aligns with typical coconut–pecan frosting timing.
Stirring almost constantly is important; coconut–pecan frosting recipes repeatedly warn that this mixture can scorch or scramble if left unattended.
Once thickened, remove the pan from the heat. Stir in the vanilla extract, shredded coconut, and toasted chopped pecans until evenly combined. Let the topping cool slightly; as it cools, it will continue to thicken, making it easier to spread over the brownies without running.
Assemble and chill
Spread the coconut pecan topping evenly over the cooled brownie layer, smoothing it right to the edges. For the neatest slices and firm topping, refrigerate the pan for at least 45 minutes, or longer if you have time, until the topping is fully set. Many coconut–pecan frosting and German chocolate brownie recipes recommend chilling before slicing for clean cuts.
Once chilled, use the parchment overhang to lift the entire slab out of the pan and onto a cutting board. Garnish with extra toasted pecans and a drizzle of melted chocolate if desired, then cut into squares or bars with a sharp knife, wiping the blade clean between cuts.
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