Ingredients
Scale
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
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
Optional Garnish
- Extra toasted pecans
- Drizzle of melted chocolate
Instructions
- Prepare the Baking Pan
Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later. Lightly grease the parchment with cooking spray or butter to prevent sticking. - Melt Chocolate and Butter
In a medium saucepan over low heat, combine the unsalted butter with the chopped chocolate. Stir occasionally until completely melted and smooth. Be careful not to overheat. Remove the pan from heat and allow the mixture to cool slightly. - Mix Wet Ingredients
Whisk both granulated sugar and brown sugar into the melted chocolate mixture until well incorporated. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract until combined. - Incorporate Dry Ingredients
In a separate bowl, whisk together the flour, sea salt, and cocoa powder. Gently fold this dry mixture into the wet chocolate mixture, stirring just until combined. Avoid overmixing as this can make the brownies tough. - Bake the Brownies
Spread the batter evenly into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 22 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The center should be just set. Transfer to a wire rack and allow to cool completely. - Prepare the Coconut Pecan Topping
Combine evaporated milk, egg yolks, granulated sugar, and butter in a saucepan. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula to prevent scorching. Continue cooking until the mixture thickens to a custard-like consistency, approximately 8 to 12 minutes. - Finish the Topping
Remove the custard from heat. Stir in the vanilla extract, shredded coconut, and toasted pecans until well combined. Allow the topping to cool slightly, which will help it thicken to a spreadable consistency. - Assemble and Set
Spread the coconut pecan topping evenly over the cooled brownies. Use an offset spatula to create a smooth, even layer. Refrigerate for at least 45 minutes to allow the topping to set properly before slicing into squares.
Notes
- For the best flavor, toast the pecans before adding them to the topping. Spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- The brownies can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- Contrary to its name, German Chocolate isn’t from Germany – it was named after Samuel German, an American who developed a type of dark baking chocolate for Baker’s Chocolate Company.
- For cleaner cuts, use a sharp knife dipped in hot water and wiped clean between slices.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 28g
- Sodium: 75mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg