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Decadent German Chocolate Brownies with Gooey Coconut Pecan Topping

A rich, fudgy German chocolate brownie square topped with a glistening, caramelized coconut and pecan frosting.
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You can master this irresistible cross between a fudgy brownie and a classic German Chocolate Cake. This recipe delivers rich, moist chocolate squares crowned with the signature gooey coconut pecan frosting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips
  • For the Coconut Pecan Topping:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chocolate chips. Spread the batter evenly into the prepared baking pan.
  6. Bake the brownie base for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached. Remove from the oven and let it cool slightly while you prepare the topping.
  7. To make the topping, combine the butter, brown sugar, and evaporated milk in a medium saucepan over medium heat. Stir constantly until the mixture boils. Reduce the heat to low and cook for 3 minutes, stirring constantly.
  8. Remove the saucepan from the heat. Whisk in the vanilla extract and the egg yolks one at a time, mixing quickly to prevent scrambling.
  9. Stir in the sweetened coconut and chopped pecans until everything is coated.
  10. Immediately spread the warm coconut pecan topping evenly over the warm (but not hot) brownie base.
  11. Return the pan to the oven and bake for an additional 10 to 12 minutes, or until the topping is bubbly and lightly golden brown.
  12. Let the brownies cool completely in the pan on a wire rack before lifting out by the parchment overhang and cutting into squares.

Notes

  • For the fudgiest brownies, use high-quality cocoa powder.
  • If you prefer a cake-like texture, bake the base for 5 minutes longer.
  • You can toast the pecans slightly before adding them to the topping for deeper flavor.

Nutrition

Find it online: https://kingscook.com/german-chocolate-brownies-recipe/