The first time I pulled these German Chocolate Pecan Brownies from my oven, I knew I’d created something extraordinary. It started as a craving for two things: the deep, fudgy satisfaction of a brownie and the gooey, nutty-coconut magic of a German chocolate cake topping. Combining them seemed like a wild experiment, but the result was pure bliss. The rich scent of melted chocolate and toasting pecans filled my kitchen, promising something decadent. When I finally took a bite of the cool, fudgy square topped with that caramel-like layer, it was a perfect harmony of textures and flavors—an instant family favorite that feels like a celebration on a plate.
Why You’ll Love This Recipe
You are going to love this recipe because it answers the impossible question: brownie or German chocolate cake? You get both in one unforgettable bar. It delivers the ultimate chewy, fudgy brownie base that’s intensely chocolatey, topped with that iconic, irresistible coconut-pecan frosting that’s buttery, sweet, and packed with crunch. It’s impressively decadent yet surprisingly straightforward to make. This is the dessert you bring to a gathering when you want to hear a chorus of “Oh my gosh, these are amazing!”—and you’ll get to enjoy that perfect bite of chewy, creamy, and crunchy in every single piece.
Ingredients
For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter
- 8 ounces semisweet chocolate, finely chopped (use a bar, not chips!)
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
For the German Chocolate Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Let’s talk ingredients, because quality matters here. For the chocolate, use a baking bar, like Ghirardelli or Baker’s, and chop it yourself. I’ve tried this with chocolate chips, and they’re formulated to hold their shape, so they don’t melt as luxuriously into that fudgy base. The bar chocolate makes it incredibly smooth. For the topping, do not substitute regular milk for evaporated milk. The concentrated richness and creaminess of evaporated milk is what creates the proper, custardy texture for the frosting—it’s a non-negotiable. And for the love of all things good, toast your pecans! It takes five minutes in a dry skillet and unlocks a deep, nutty flavor that makes a huge difference.(See the next page below to continue…)