German Chocolate Brownies with Coconut Pecan Topping

German Chocolate Brownies are a crowd-pleaser. Here’s a very detailed, step-by-step recipe, from the fudgy brownie base to the classic coconut-pecan topping.

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German Chocolate Brownies with Coconut-Pecan Topping

Equipment

• 9 × 13-inch baking pan

• Parchment paper or non-stick spray

• Medium saucepan

• Mixing bowls

• Whisk & spatula

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Ingredients

Brownie Layer

• 1 cup (226 g) unsalted butter

• 4 oz German sweet chocolate, chopped
  (or semisweet chocolate if needed)

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1½ cups all-purpose flour

• ½ teaspoon salt

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Coconut-Pecan Topping

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks

• ½ cup (113 g) unsalted butter

• 1 teaspoon vanilla extract

• 1½ cups sweetened shredded coconut

• 1 cup chopped pecans

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Step-by-Step Directions

Step 1: Prepare the pan and oven

1. Preheat oven to 350°F (175°C).

2. Line a 9 × 13-inch pan with parchment paper or grease well.

3. Set aside.

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PART 1: Make the Brownies

Step 2: Melt butter and chocolate

1. In a medium saucepan, melt butter over low heat.

2. Add chopped German chocolate.

3. Stir constantly until fully melted and smooth.

4. Remove from heat.

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Step 3: Add sugar

1. Stir 2 cups sugar into the warm chocolate mixture.

2. Mix until well combined and glossy.

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Step 4: Add eggs and vanilla

1. Add eggs one at a time, mixing well after each addition.

2. Stir in vanilla extract.

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Step 5: Add dry ingredients

1. Add flour and salt.

2. Stir gently until just combined.

   • Do not overmix.

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Step 6: Bake brownie layer

1. Pour batter evenly into prepared pan.

2. Smooth the top.

3. Bake for 25–30 minutes.

   • Brownies should be mostly set but still soft in the center.

4. Remove from oven and set aside without turning off the oven.

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PART 2: Make the Coconut-Pecan Topping

Step 7: Combine topping ingredients

1. In a saucepan, whisk together:

   • Evaporated milk

   • Sugar

   • Egg yolks

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Step 8: Cook the topping

1. Add butter to the saucepan.

2. Cook over medium heat, stirring constantly.

3. Continue cooking 10–12 minutes, until thickened and golden.

   • Mixture should coat the back of a spoon.

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Step 9: Finish the topping

1. Remove from heat.

2. Stir in vanilla extract.

3. Fold in coconut and pecans.

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PART 3: Assemble and Finish

Step 10: Top the brownies

1. Spoon the coconut-pecan topping evenly over the baked brownies.

2. Spread gently with a spatula.

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Step 11: Final bake

1. Return pan to the oven.

2. Bake an additional 10–15 minutes, until topping is set.

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Step 12: Cool and slice

1. Remove from oven.

2. Allow brownies to cool completely (important for clean slices).

3. Cut into squares.

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Serving & Storage Tips

• Best texture after cooling 1–2 hours

• Store covered at room temperature for 2 days

• Refrigerate up to 5 days for firmer brownies

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Optional Variations

• Drizzle with melted chocolate after cooling

• Use dark chocolate brownies for deeper contrast

• Add a thin chocolate ganache layer under the topping