German Chocolate Brownies with Coconut Pecan Topping
Creamy, fudgy, and topped with a crackly coconut-pecan layer, these brownies are a crowd-pleaser at family gatherings.
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Servings: 12 squares
Equipment
- 9x13-inch Baking Pan
- Medium Saucepan
- Spatula
- Mixing Bowl
Ingredients
Ingredients
- 1 cup Unsalted butter, melted (2 sticks)
- 8 oz Semisweet or German baking chocolate, chopped
- 1.5 cups Granulated sugar
- 1 cup All-purpose flour
- 4 large Eggs, room temperature
- 1 cup Shredded coconut (sweetened or unsweetened, as preferred)
- 1 cup Chopped pecans (toasted if desired)
- 1 tsp Vanilla extract
- 0.25 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan well with butter or nonstick spray, and line with parchment if you like easy removal.
- In a medium saucepan over low heat, combine the melted butter and chopped chocolate. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat.
- Add the granulated sugar to the warm chocolate mixture and stir until well combined and slightly glossy. Let the mix cool for 1–2 minutes so it doesn’t cook the eggs.
- Add the eggs one at a time, beating or whisking well after each addition so the batter becomes glossy and slightly thickened.
- Stir in the vanilla extract and salt until evenly distributed.
- Gradually fold in the all-purpose flour with a spatula, mixing just until no dry streaks remain. Do not overmix.
- Pour the brownie batter into the prepared pan and spread it evenly.
- In a separate bowl, stir together the shredded coconut and chopped pecans. Sprinkle the coconut pecan mixture evenly over the brownie batter, pressing lightly so it adheres.
- Bake in the preheated oven for 30–35 minutes. Start checking at 30 minutes—a toothpick inserted in the center should come out with a few moist crumbs.
- Remove from the oven and allow the brownies to cool completely in the pan for at least 30 minutes before cutting into squares.
Notes
Store cooled brownies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. Wrap individual squares tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.