Get ready to discover your new favorite dessert: German Chocolate Pecan Brownies. This recipe combines the rich, fudgy texture of a perfect brownie with the iconic, decadent coconut-pecan frosting of a classic German chocolate cake. Every bite is an unforgettable experience, packed with deep chocolate flavor, sweet coconut, and crunchy pecans. It’s the ultimate treat for any occasion, from holiday gatherings to a simple weeknight indulgence. If you’re a fan of complex textures and rich flavors, this is the homemade brownie recipe you’ve been searching for.
We’re not just making brownies; we’re creating a masterpiece. This guide will walk you through everything you need to know, from selecting the right chocolate to perfecting the gooey frosting. Forget the box mix—these from-scratch brownies are surprisingly simple and deliver a truly gourmet result. Plus, they look absolutely stunning on a dessert platter. For another crowd-pleasing dessert, be sure to check out these delicious Fudgy Cherry Brownies.
What Makes These German Chocolate Pecan Brownies Special?
Unlike standard brownies, this recipe has a secret weapon: the topping. The frosting is a luscious, custard-like mixture made with evaporated milk, sugar, egg yolks, and butter, which is then loaded with shredded coconut and toasted pecans. This glorious topping is generously spread over a rich, chewy brownie base, creating a perfect balance of textures and flavors. It’s a dessert that feels both nostalgic and incredibly luxurious.
Key Ingredients for Success
To achieve the best possible flavor and texture, using high-quality ingredients is key. Here’s what you’ll need and why it matters.
For the Fudgy Brownies:
- German’s Sweet Chocolate: This is the star of the show. It’s a sweeter, milder dark chocolate created by Samuel German. Its unique flavor is essential for the authentic taste of this recipe.
- Unsalted Butter: Provides richness and ensures a tender, fudgy crumb.
- Granulated & Brown Sugar: A combination of both gives the brownies the perfect chewy texture and a hint of molasses flavor.
- Eggs: They act as a binder and give the brownies structure and lift.
- All-Purpose Flour: Just enough to hold everything together without making the brownies cakey.
- Vanilla Extract & Salt: These are flavor enhancers that round out the chocolate taste.
For the Coconut-Pecan Frosting:
- Evaporated Milk: Creates the creamy, rich base of the frosting. Do not substitute with regular milk.
- Egg Yolks: Thickens the frosting into a delicious, custard-like consistency.
- Shredded Sweetened Coconut: Provides the classic chewy texture and sweet flavor.
- Pecans: Toasted pecans add a wonderful crunch and nutty depth that complements the sweet topping.
How to Make German Chocolate Pecan Brownies from Scratch
We’ll break this down into two simple parts: making the brownie base and then preparing the iconic coconut-pecan topping. Follow these steps for flawless results every time.
Step 1: Prepare the Fudgy Brownie Base
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang to easily lift the brownies out later.
- Melt Chocolate and Butter: In a medium saucepan, melt the German’s sweet chocolate and butter over low heat, stirring constantly until smooth. Once melted, remove from the heat and let it cool slightly for a few minutes.
- Combine Wet Ingredients: Whisk the granulated sugar and brown sugar into the cooled chocolate mixture. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add Dry Ingredients: Gently fold in the all-purpose flour and salt until just combined. Be careful not to overmix, as this can lead to tough, cakey brownies.
- Bake the Brownies: Pour the batter into your prepared pan and spread it into an even layer. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter. Let the brownies cool completely in the pan while you make the frosting. For those who love easy baking, you might also enjoy our easy baking recipes (coming soon).
Step 2: Create the Perfect Coconut-Pecan Frosting
- Start the Custard Base: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 10-12 minutes, or until the mixture thickens and coats the back of a spoon.
- Add Coconut and Pecans: Remove the saucepan from the heat. Immediately stir in the vanilla extract, shredded coconut, and toasted pecans until everything is well combined.
- Frost the Brownies: Let the frosting cool for about 15-20 minutes, allowing it to thicken up a bit more. Once the brownies are completely cool, spread the frosting evenly over the top.
Tips for the Best Brownies
A few expert tips can take your German Chocolate Pecan Brownies from great to absolutely irresistible.
- Don’t Overbake the Brownies: The key to a fudgy texture is to pull them from the oven when they are slightly underdone. The residual heat will continue to cook them as they cool.
- Toast Your Pecans: Toasting the pecans before adding them to the frosting enhances their nutty flavor and adds a fantastic crunch. Simply spread them on a baking sheet and bake at 350°F for 5-7 minutes.
- Cool Completely: Allow the brownies to cool completely before adding the frosting, and let the frosted brownies set for at least 30 minutes before cutting. This ensures clean, beautiful slices. If you love pecan desserts, try these Chocolate Pecan Turtle Clusters next!
Variations and Substitutions
While the classic recipe is a winner, here are a few ideas to customize your brownies:
- Different Nuts: Walnuts or almonds can be used as a substitute for pecans.
- Add Chocolate Chips: For an even more decadent treat, fold a cup of semi-sweet chocolate chips into the brownie batter.
- A Touch of Espresso: Add a teaspoon of instant espresso powder to the brownie batter to intensify the chocolate flavor.
Storage Instructions
To keep your German Chocolate Pecan Brownies fresh, store them in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. The frosting will set up more firmly when chilled. You can serve them cold or let them come to room temperature before enjoying.
Yes, these brownies freeze well! You can freeze them with the frosting on top. Wrap them tightly in plastic wrap and then foil, and they can be frozen for up to 3 months. Thaw them in the refrigerator or at room temperature.
While you could use a chocolate cake or brownie mix for the base as a shortcut, this from-scratch recipe provides a much richer, fudgier texture specifically designed to support the heavy, delicious coconut-pecan frosting.
The best way to check for doneness is with a wooden skewer or toothpick. Insert it into the center of the brownies; it should come out with moist, fudgy crumbs attached, but not wet batter. Be careful not to overbake, as they will continue to set as they cool.
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The frosting will become firmer when chilled.
German’s Sweet Chocolate, the key ingredient, is a type of dark baking chocolate that is sweeter than semi-sweet chocolate. It was created by an American baker named Samuel German and is essential for the classic flavor of this recipe.
Yes, these brownies freeze well! You can freeze them with the frosting on top. Wrap them tightly in plastic wrap and then foil, and they can be frozen for up to 3 months. Thaw them in the refrigerator or at room temperature.
While you could use a chocolate cake or brownie mix for the base as a shortcut, this from-scratch recipe provides a much richer, fudgier texture specifically designed to support the heavy, delicious coconut-pecan frosting.
The best way to check for doneness is with a wooden skewer or toothpick. Insert it into the center of the brownies; it should come out with moist, fudgy crumbs attached, but not wet batter. Be careful not to overbake, as they will continue to set as they cool.
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The frosting will become firmer when chilled.
German’s Sweet Chocolate, the key ingredient, is a type of dark baking chocolate that is sweeter than semi-sweet chocolate. It was created by an American baker named Samuel German and is essential for the classic flavor of this recipe.
Enjoy and Share!
This German Chocolate Pecan Brownies recipe is a true showstopper, perfect for sharing with friends and family who appreciate a truly decadent dessert. The rich flavors and delightful textures are sure to win everyone over. If you make this recipe, I’d love to see it! Please leave a comment below or share your creation on Pinterest. Happy baking!
German Chocolate Pecan Brownies: The Ultimate Fudgy Treat
The ultimate German Chocolate Pecan Brownies recipe! A rich, fudgy brownie base topped with a decadent, homemade coconut-pecan frosting. This from-scratch dessert is pure indulgence and perfect for any occasion.
Ingredients
Equipment
Instructions
For the Fudgy Brownies- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out.
- In a medium saucepan, melt the German's sweet chocolate and butter over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes.
- Whisk in the granulated sugar and brown sugar. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Gently fold in the flour and salt until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted in the center comes out with moist crumbs. Let cool completely in the pan.
For the Coconut-Pecan Frosting- In a separate medium saucepan, combine the granulated sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
- Remove the pan from the heat. Stir in the vanilla extract, shredded coconut, and toasted pecans.
- Let the frosting cool and thicken for about 15-20 minutes. Spread the frosting evenly over the cooled brownies. Let set before cutting and serving.
Notes
Tip 1: For extra clean slices, chill the frosted brownies in the refrigerator for 30 minutes before cutting.
Tip 2: Toasting pecans is optional but highly recommended for the best flavor and crunch.
Tip 3: Make sure your eggs are at room temperature to ensure they incorporate smoothly into the batter.
German Chocolate Pecan Brownies: The Ultimate Fudgy Treat
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out.
- In a medium saucepan, melt the German's sweet chocolate and butter over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes.
- Whisk in the granulated sugar and brown sugar. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Gently fold in the flour and salt until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted in the center comes out with moist crumbs. Let cool completely in the pan.
- In a separate medium saucepan, combine the granulated sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
- Remove the pan from the heat. Stir in the vanilla extract, shredded coconut, and toasted pecans.
- Let the frosting cool and thicken for about 15-20 minutes. Spread the frosting evenly over the cooled brownies. Let set before cutting and serving.
Notes
Tip 2: Toasting pecans is optional but highly recommended for the best flavor and crunch.
Tip 3: Make sure your eggs are at room temperature to ensure they incorporate smoothly into the batter.
