German Chocolate Pecan Brownies are rich, fudgy brownies topped with a gooey coconut-pecan frosting inspired by the classic German chocolate cake. They’re the perfect mix of dense chocolate and sweet, nutty topping—bringing together two irresistible desserts in one. I love baking these when I want something that looks and tastes impressive without a lot of extra effort.
Why You’ll Love This Recipe
I love these brownies because they’re indulgent, unique, and full of texture. The brownie base is rich and chocolatey, while the frosting layer adds a sweet crunch from toasted pecans and chewy coconut. It’s like having a slice of German chocolate cake, but easier to make and even more decadent. They’re great for parties, holidays, or anytime I need a chocolate fix.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownie base:
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Unsweetened cocoa powder
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All-purpose flour
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Granulated sugar
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Eggs
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Butter (melted)
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Vanilla extract
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Salt
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Semi-sweet chocolate chips (optional, for extra richness)
For the coconut-pecan topping:
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Sweetened condensed milk
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Egg yolks
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Butter
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Brown sugar
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Vanilla extract
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Sweetened shredded coconut
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Chopped pecans
Directions
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I preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking pan.
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In a large bowl, I mix melted butter, sugar, and cocoa powder until smooth. I beat in the eggs and vanilla.
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I stir in the flour and salt just until combined, then fold in the chocolate chips.
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I pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. I let the brownies cool completely.
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While they cool, I prepare the topping by combining condensed milk, egg yolks, butter, and brown sugar in a saucepan over medium heat. I stir constantly until it thickens (about 10 minutes).
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I remove it from the heat and stir in the vanilla, shredded coconut, and chopped pecans.
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I let the topping cool slightly, then spread it evenly over the brownies.
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I chill the pan for about 30 minutes before slicing for the cleanest cuts.
Servings and timing
This recipe makes about 16 brownies. It takes 15 minutes to prep, 30 minutes to bake, and another 30 minutes to chill—ready in just over an hour.
Variations
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I swirl the topping into the brownie batter before baking for a marbled effect.
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I add extra chocolate chips or drizzle melted chocolate over the top for a fancier finish.
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I toast the pecans and coconut beforehand to deepen the flavor.
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I make them in muffin tins for individual brownie cups with topping.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them (individually wrapped) for up to 2 months. I let them thaw at room temperature or warm them slightly in the microwave if I want them gooey again.
FAQs
Can I use a boxed brownie mix?
Yes, I sometimes use my favorite brownie mix as a shortcut and just make the homemade topping to go on top.
Do I have to use sweetened condensed milk for the topping?
Yes, it’s key for the creamy texture. Evaporated milk isn’t sweet or thick enough for the same result.
Can I make these nut-free?
Yes, I skip the pecans or replace them with sunflower seeds or more coconut for texture without the nuts.
How do I know when the brownies are done?
I bake until the center is set and a toothpick comes out with moist crumbs. I don’t overbake to keep them fudgy.
What’s the best way to cut these brownies?
I chill them first, then use a sharp knife wiped clean between slices for neat edges.
Conclusion
German Chocolate Pecan Brownies are everything I love about dessert—rich, gooey, sweet, and full of texture. They take brownies to the next level with that classic coconut-pecan topping, and every bite feels special. Whether I’m baking for a celebration or just because I’m craving chocolate, this recipe is always a show-stopping treat.
