German Chocolate Pecan Brownies

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a bowl, mix the melted butter, sugar, eggs, and vanilla until smooth.
3. Add the cocoa powder, flour, and salt; stir until combined.
4. Spread the brownie batter evenly in the pan and bake for 30–35 minutes. Let the brownies cool completely.
5. For the topping: In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
6. Remove from heat and stir in the vanilla, coconut, and pecans.
7. Allow the topping to cool slightly, then spread it over the cooled brownies.
8. Chill for 20 minutes to help the topping set and to achieve clean slices.

Variations

• Add chocolate chips to the brownie batter for extra richness.
• Toast the coconut and pecans before mixing for deeper flavor.
• Add a tablespoon of espresso powder to enhance the chocolate notes.
• Drizzle melted chocolate over the topping for a bakery-style finish.

Tips

• Stir the topping constantly—this prevents the eggs from curdling and ensures a smooth, creamy finish.
• Let brownies cool fully before topping for best structure.
• Warm your knife under hot water before slicing for perfectly neat edges.
• Store leftovers in the refrigerator for the cleanest cuts and longest freshness.