Fudgy German chocolate bars

These fudgy German chocolate pecan brownies bring together a rich chocolate base with a luscious coconut pecan custard topping. They are perfectly chewy and sweet making them an ideal treat for sharing at celebrations or whenever you crave a decadent dessert that everyone will love.

I first baked these for a family gathering and instantly became the requested dessert. The combination of textures and flavors always impresses guests and brings smiles all around.

Ingredients

• Unsalted butter: high quality to ensure a smooth rich base that blends well with chocolate
• Semisweet or German baking chocolate: chopped for a deep and authentic chocolate flavor choose good quality for best results
• Granulated sugar: adds sweetness balances the richness of chocolate
• Light brown sugar: lends moisture and a slight caramel note
• Large eggs: at room temperature are essential for a smooth batter and proper rise
• Pure vanilla extract: enhances all the flavors naturally
• All purpose flour: provides structure without heaviness
• Fine sea salt: balances sweetness and intensifies the chocolate taste
• Unsweetened cocoa powder: Dutch process optional which deepens the chocolate flavor if you have it
• Evaporated milk: thickens the custard topping providing creaminess without wateriness
• Egg yolks: enrich the custard and help it set
• Sweetened shredded coconut: gives the topping that classic chewy tropical note
• Chopped pecans: toasted for crunch and a warm nutty flavor
• Optional extras: extra toasted pecans for garnish and melted chocolate for drizzling

Instructions

Scoop one:

Line a nine by thirteen inch pan with parchment paper leaving enough overhang to lift out brownies easily. Lightly grease with butter or cooking spray for easy removal.

Scoop two:

In a medium saucepan over low heat melt the butter and chopped chocolate stirring occasionally until completely smooth glossy and combined. Remove from heat and allow to cool slightly so it won’t cook the eggs later.

Scoop three:

Whisk the granulated and brown sugars into the melted chocolate mixture. Add eggs one at a time whisking well after each addition until the batter looks thick and shiny. Stir in the vanilla extract.

Scoop four:

In a separate bowl whisk the flour sea salt and cocoa powder. Fold this dry mixture gently into the wet batter using a spatula just until combined being careful not to overmix which can toughen the brownies.

Scoop five:

Spread the brownie batter evenly in the prepared pan. Bake in the center of a preheated oven at three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius for about twenty two to twenty eight minutes. Check with a toothpick that should come out with a few moist crumbs but not wet batter.

Scoop six:

Cool the pan completely on a wire rack before adding the topping to prevent it from melting.

Scoop seven:

For the topping combine evaporated milk egg yolks sugar and butter in a saucepan. Cook over medium heat stirring constantly until the mixture thickens to a custard like consistency which takes around eight to twelve minutes.

Scoop eight:

Remove the saucepan from heat. Stir in vanilla shredded coconut and the toasted pecans. Let the topping cool slightly so it is easier to spread on the brownies.

Scoop nine:

Spread the coconut pecan topping evenly over the cooled brownies. Refrigerate for at least forty five minutes before slicing to allow the custard to set fully and prevent crumbling.

I adore the toasted pecans in this recipe. Folding them into the coconut custard always reminds me of cozy holiday baking afternoons with my grandmother who taught me how to toast nuts perfectly. This topping carries the warmth and care of those moments into every bite.

Storage Tips

Store these brownies tightly covered in the refrigerator to keep the custard topping fresh and moist. They will stay delicious for up to four days. For longer storage wrap individual pieces tightly and freeze for up to three months. Thaw in the fridge before serving.

Ingredient Substitutions

If you cannot find German baking chocolate use a good quality semisweet chocolate bar avoid chips as they often contain stabilizers that alter texture. Swap evaporated milk with full fat coconut milk for a dairy free twist though the flavor changes subtly. Use walnuts instead of pecans if preferred for a slightly different nutty profile.

Serving Suggestions

Serve these brownies slightly chilled with a scoop of vanilla ice cream for a luscious dessert. They also pair beautifully with a cup of bold black coffee or creamy latte to balance the sweetness. Garnish with extra toasted pecans or a drizzle of melted chocolate for a pretty presentation.

Chill the brownies fully before slicing for clean edges and serve slightly chilled with vanilla ice cream if desired.

Your Recipe Questions Answered

→ What chocolate is best for the base?

Use high-quality semisweet or German baking chocolate for a rich, smooth base.

→ Can I substitute pecans with another nut?

Walnuts or almonds can be used, but toasted pecans provide the classic flavor and texture.

→ How do I ensure the topping sets properly?

Cook the custard mixture until thickened and refrigerate the bars before slicing to allow the topping to firm up.

→ Is cooling the brownie base before adding topping necessary?

Yes, the base should be completely cooled to prevent melting or thinning the custard topping.

→ What is the ideal baking time for the bars?

Bake at 350°F (175°C) for 22–28 minutes until a toothpick shows moist crumbs but no wet batter.