Fudgy, decadent, and topped with gooey coconut-pecan frosting, these German Chocolate Pecan Brownies are everything you want in a brownie—and then some. Imagine the richness of dark chocolate meeting the classic caramelized crunch of German chocolate cake filling. Each bite is a blend of silky, chewy brownie with a satisfying, nutty topping that clings like caramel and finishes with a touch of sea salt.

This dessert takes a nostalgic favorite and turns it into a crowd-pleasing bar treat that works just as well for weeknight cravings as it does on a holiday dessert tray. Whether you’re a longtime lover of German chocolate cake or simply can’t resist a layered brownie, this version is sure to become a staple in your baking lineup.

What Kind of Chocolate Should I Use?

For brownies this rich, go for unsweetened or bittersweet baking chocolate. Coupled with granulated sugar and a bit of brown sugar, it balances out beautifully with the sweet coconut-pecan topping. You want depth, not just sweetness—so don’t skip the quality chocolate.

Ingredients for the German Chocolate Pecan Brownies

Unsweetened Baking Chocolate – The backbone of a deep, rich brownie base.

Butter – Melted into the chocolate for a smooth, luscious texture.

Granulated Sugar + Brown Sugar – A duo for sweetness and a hint of molasses depth.

Eggs – To bind and add richness.

Vanilla Extract – Enhances the chocolate and adds warmth.

All-Purpose Flour – Just enough to give structure without making them cakey.

Salt – Essential for balance.

Sweetened Shredded Coconut – Classic for the German chocolate topping.

Chopped Pecans – Toasted for extra flavor and crunch.

Sweetened Condensed Milk – Makes the topping thick and creamy.

Butter (again) – Helps the topping caramelize perfectly.

Egg Yolks – For richness and structure in the topping.

Flaky Sea Salt – Optional, but a perfect finish to cut the sweetness.

How To Make the German Chocolate Pecan Brownies

Step 1: Melt the Chocolate and Butter

In a medium saucepan, melt the unsweetened chocolate and butter over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.

Step 2: Whisk the Sugars and Eggs

In a mixing bowl, combine the granulated sugar and brown sugar with the eggs and vanilla extract. Whisk until glossy and well combined.

Step 3: Combine with Chocolate Mixture

Slowly pour the melted chocolate mixture into the sugar-egg mixture, whisking as you go to prevent scrambling the eggs.

Step 4: Fold in the Dry Ingredients

Add the flour and salt to the bowl and gently fold until just combined. Avoid overmixing to keep the brownies tender.

Step 5: Bake the Brownies

Pour the batter into a greased or parchment-lined 9×9 inch baking pan. Bake at 350°F (175°C) for 28 to 32 minutes, or until a toothpick comes out with a few moist crumbs. Let them cool completely.

Step 6: Prepare the Coconut-Pecan Topping

In a saucepan over medium heat, combine the sweetened condensed milk, butter, and egg yolks. Stir continuously until thickened, about 8 to 10 minutes. Remove from heat and stir in shredded coconut and chopped pecans.

Step 7: Assemble and Chill

Spread the warm coconut-pecan topping evenly over the cooled brownies. Let it set at room temperature or chill in the fridge for quicker slicing. For an extra flourish, sprinkle with flaky sea salt.

Serving and Storing These Brownies

German Chocolate Pecan Brownies are a showstopper on any dessert table. Serve them slightly chilled for a clean, fudgy bite or at room temperature if you prefer a softer texture. These brownies pair beautifully with a scoop of vanilla bean ice cream or a drizzle of warm chocolate sauce for extra indulgence.

To store, keep them in an airtight container in the fridge for up to 5 days. You can also freeze them (layered with parchment paper) for up to 2 months. Just let them thaw in the refrigerator overnight before serving.

Frequently Asked Questions

How do I know when the brownies are done baking?

Look for slightly firm edges and a center that is set but still a bit soft. A toothpick inserted should come out with moist crumbs, not raw batter.

Can I make the topping ahead of time?

Yes, the coconut-pecan topping can be made a day in advance. Store it in the fridge and bring it to room temperature before spreading.

What if I don’t have sweetened condensed milk?

You can try using evaporated milk and adding sugar, but the texture won’t be as thick or creamy as the original.

Can I use walnuts instead of pecans?

Absolutely! Walnuts will give a slightly more bitter edge, which some people prefer to balance the sweetness.

Are these brownies gluten-free?

Not by default, but you can substitute a 1:1 gluten-free flour blend with good results.

Can I double the recipe?

Yes! Just use a 9×13 pan and increase the baking time slightly, checking at around 35 minutes.

Want More Brownie Ideas with a Twist?

If these German Chocolate Pecan Brownies made your day, you’ll definitely want to explore some other irresistible treats on the site:

Bonnies Blue Ribbon Chocolate Dream Cake for the ultimate layered chocolate experience.
Brown Butter Dulce de Leche Rice Krispie Treats for a gooey, crispy take on traditional bars.
Chocolate Instant Pudding if you want something rich and creamy in minutes.
Cherry Cheesecake Puppy Chow for a sweet and crunchy snacking mix.
Salted Caramel Kentucky Butter Cake if you’re craving something buttery with a caramel edge.

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Let me know in the comments how yours turned out! Did you add a twist like dark chocolate chips or a splash of bourbon to the topping? Or did you keep it classic?

I love seeing how you make these recipes your own. Questions or tips? Leave them below — let’s bake better together!