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German Chocolate Brownies

German Chocolate Brownies

Rich, fudgy brownies topped with a gooey coconut-pecan topping. Perfect for a holiday dessert!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12 Servings

Ingredients
  

Brownie Batter

  • 6 ounces unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • 1 cup cocoa powder
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch

Coconut-Pecan Topping

  • ¼ cup unsalted butter
  • ⅓ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large egg yolks
  • ⅓ cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ¾ cup shredded coconut
  • ½ cup pecans chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Brownie Batter

  • Preheat the oven to 350°F. Lightly grease a 9x13 metal baking pan.
  • Melt butter with sugar in a microwave safe bowl, heating in 30-second intervals until fully melted. Set aside to cool for a few minutes.
  • After the butter mixture has cooled slightly, whisk in eggs, egg yolk, and vanilla extract. Once fully combined stir in the cocoa powder.
  • Now add in the flour, salt, and cornstarch and stir until fully combined.
  • Spread evenly in the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Let cool completely before topping.

Coconut-Pecan Topping

  • In a medium saucepan, combined butter, both sugars, egg yolks, and evaporated milk. Heat over medium heat, whisking constantly. Bring to a gentle boil and continue cooking until thick enough to coat a spoon.
  • Remove from the heat and stir in the vanilla, salt, shredded coconut, and pecans.
  • Spread the topping evenly over the cooled brownies. Let cool before serving. Enjoy!

Notes

  • Use a metal 9x13 pan for the best results; it helps the brownies bake evenly.
  • Don't be alarmed, this brownie batter is very thick!
  • If lining with parchment paper, hold it into place while spreading the thick brownies batter.
  • Unsweetened coconut is my preference for balance, but sweetened coconut works too.
  • Pecans can be toasted before adding to the filling for extra flavor.
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