Ingredients
For the brownies:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
For the coconut pecan topping:
1/2 cup evaporated milk
1/2 cup granulated sugar
2 egg yolks
1/4 cup unsalted butter
1 tsp vanilla extract
2/3 cup shredded sweetened coconut
1/2 cup chopped pecans
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment or grease it lightly.
2. In a mixing bowl, stir together melted butter, sugar, eggs, and vanilla until smooth.
3. Add cocoa, flour, salt, and baking powder. Mix until just combined. Spread into prepared pan.
4. Bake for 22–25 minutes, or until center is set. Let cool completely.
5. Meanwhile, prepare topping: in a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
6. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans.
7. Spread topping over cooled brownies. Chill for 30 minutes before slicing.
Notes
You can double the recipe for a 9×13-inch pan.
Store leftovers in the fridge for up to 4 days.
Top with melted chocolate drizzle for extra decadence.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 24g
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: German chocolate brownies, pecan coconut brownies, fudgy German brownies, coconut pecan frosting brownies