Desserts

German Chocolate Pecan Brownies

Name: German Chocolate Pecan Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: German
Ingredients: 1 cup unsweetened chocolate; 1/2 cup butter; 2 cups sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon salt; 1 cup chopped pecans; 1 cup shredded coconut

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These German Chocolate Pecan Brownies mash rich dark chocolate with sweet coconut and crunchy pecans for a decadent, chewy bar. The top smells deeply chocolatey and nutty as it bakes. The center stays fudgy while the toasted coconut adds a golden chew. They are simple to make and great for potlucks, dessert plates, or a cozy weeknight treat. If you enjoy nut-forward sweets, you might also like brown-butter bourbon pecan cookies for another nut-chocolate twist.

Recipe Information

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 squares
Difficulty Level: Easy

Nutrition Information

Calories per serving: 335 kcal (approx.)
Protein: 4 g
Carbohydrates: 36 g
Fat: 18 g
Fiber: 2 g
Sugar: 27 g
Sodium: 150 mg

Why Make This German Chocolate Pecan Brownies

These brownies combine classic fudgy chocolate with the flavors of a German chocolate cake — toasted coconut and pecans. They smell irresistible while baking. The texture is both chewy and slightly crunchy from the nuts. They come together fast and impress guests. Make them when you want a dessert that feels special but is easy to pull off.

How to Make German Chocolate Pecan Brownies

This recipe uses melted unsweetened chocolate and butter as the base, then folds in sugar, eggs, flour, pecans, and coconut. You will melt, mix, bake, and then cool before cutting. Follow the steps below for best results.

Ingredients:

1 cup unsweetened chocolate
1/2 cup butter
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans
1 cup shredded coconut

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan, or line it with parchment paper for easy removal. Measure and chop the pecans if needed and shred coconut if not pre-shredded.

Step 2: Mixing

Melt the unsweetened chocolate and butter together in a saucepan over low heat, stirring until smooth. Remove from heat and stir in the sugar until well combined. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. In a small bowl, whisk together the flour and salt, then gradually add the dry ingredients to the chocolate mixture and stir until just combined. Fold in the chopped pecans and shredded coconut by hand.

Step 3: Cooking

Pour the batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Baking times vary by oven; start checking at 28 minutes.

Step 4: Finishing

Remove the pan from the oven and set it on a cooling rack. Allow the brownies to cool completely in the pan before lifting them out and cutting into squares. Cooling helps the brownies set and makes clean slices.

How to Serve German Chocolate Pecan Brownies

Serve warm with a scoop of vanilla ice cream for a classic pairing.
Dust lightly with powdered sugar or drizzle melted chocolate for a polished look.
Offer espresso or strong coffee for contrast to the sweet, nutty flavors.
Cut smaller squares for party platters or larger pieces for dessert plates.

How to Store German Chocolate Pecan Brownies

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 7 days. Bring to room temperature or warm briefly to restore chewiness.
Freezer: Wrap individual squares in plastic wrap and place in a freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Expert Tips for Perfect German Chocolate Pecan Brownies

Melt chocolate gently over low heat or use a double boiler to avoid scorching.
Stir constantly when melting so the chocolate stays smooth.
Do not overmix once flour is added; overmixing can make brownies cakey.
Toast pecans and coconut briefly in a dry skillet for deeper flavor before folding in.
Test doneness with a toothpick and look for moist crumbs — avoid baking until totally dry.
Use parchment paper with overhang to lift brownies from the pan for easier slicing.
For richer flavor, use a mix of unsweetened and semi-sweet chocolate (reduce sugar slightly if desired).

Delicious Variations

Salted Caramel: Drizzle homemade caramel and sprinkle flaky sea salt over cooled brownies.
Espresso Boost: Add 1–2 teaspoons instant espresso powder to the melted chocolate for coffee notes.
Chocolate Chip Swirl: Fold in 1/2 cup chocolate chips for extra melty pockets.
Coconut Rum: Add 1 tablespoon rum or coconut extract to the batter for island flavor.
White Chocolate Pecan: Swap half the unsweetened chocolate for white chocolate and reduce sugar by 1/4 cup.

Frequently Asked Questions

Q: Can I use sweetened shredded coconut instead of unsweetened?
A: Yes. Sweetened coconut will make the brownies sweeter. Reduce the sugar by 1/4 cup if you prefer less sweetness.

Q: Can I substitute chopped walnuts for pecans?
A: Absolutely. Walnuts give a similar crunch and work well. Pecans have a richer, buttery flavor, but walnuts are a fine swap.

Q: My brownies came out dry. What went wrong?
A: Likely overbaked or overmixed. Check early with a toothpick and remove when moist crumbs cling to it. Avoid overworking the batter after adding flour.

Q: Can I make this in a larger pan?
A: Yes. Use a 9×13-inch pan for thinner brownies; reduce bake time to 20–25 minutes and start checking early. For a thicker bar, keep an 8×8-inch pan.

Q: How do I get a fudgier center?
A: Slightly underbake by a few minutes so the center remains moist. Cool completely; brownies often firm up as they cool.

Q: Can I freeze these brownies with frosting?
A: Yes. Freeze unfrosted brownies well. If frosted, flash-freeze uncovered until set, then wrap tightly to prevent freezer burn. Thaw in the refrigerator.

Q: Is there a gluten-free option?
A: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Texture can vary, so check doneness early.

Conclusion

These German Chocolate Pecan Brownies deliver rich chocolate, toasty coconut, and crunchy pecans in each bite. They bake fast, travel well, and please a crowd. Try them for weeknight dessert, holiday baking, or a potluck centerpiece. For another take on German chocolate flavor, see German Chocolate Brownies – Celebrating Sweets. Enjoy baking and sharing these warm, nutty brownies — they’re a simple way to make any day sweeter.