German Chocolate Pecan Brownies

Ingredients:

For the Brownies

• 1½ cups granulated sugar
• 1 cup (2 sticks) unsalted butter
• 8 oz semisweet or German baking chocolate, chopped
• ½ cup light brown sugar, packed
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon salt
• ¼ cup cocoa powder

For the Coconut–Pecan Topping

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1⅓ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions:

Make the Brownies

1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
2. In a saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth.
3. Remove from heat and whisk in the granulated sugar and brown sugar.
4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
5. Add the flour, salt, and cocoa powder. Mix just until combined.
6. Spread the batter evenly into the prepared baking pan.
7. Bake for 28–32 minutes, or until the center is set. Let cool completely.

Make the Coconut–Pecan Topping

1. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until the mixture thickens (about 8–10 minutes).
3. Remove from heat and stir in the vanilla extract, shredded coconut, and pecans.
4. Cool slightly, then spread the topping over the cooled brownies.
5. Let set before slicing.