German chocolate pecan bars (Ready-to-Print Version)

Chewy, fudgy bars with a rich coconut pecan topping offering sweet, nutty flavors for sharing occasions.

# What You’ll Need:

→ Brownie Base

01 - 1 cup unsalted butter, high-quality
02 - 170 g semisweet or German baking chocolate, chopped (6 oz)
03 - 1 cup granulated sugar
04 - 1 cup light brown sugar, packed
05 - 4 large eggs, at room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1 cup all-purpose flour
08 - 1/2 teaspoon fine sea salt
09 - 1/2 cup unsweetened cocoa powder, Dutch-process optional

→ Coconut Pecan Topping

10 - 1 can (12 fl oz) evaporated milk
11 - 4 large egg yolks
12 - 1 1/3 cups granulated sugar
13 - 1/2 cup unsalted butter
14 - 2 teaspoons pure vanilla extract
15 - 1 1/3 cups sweetened shredded coconut
16 - 1 1/3 cups chopped toasted pecans

→ Optional Garnish

17 - Extra toasted pecans
18 - Melted chocolate

# Step-by-Step Guide:

01 - Line a 9x13-inch pan with parchment paper, leaving an overhang for easy lifting. Lightly grease with cooking spray or butter.
02 - In a medium saucepan over low heat, melt butter and chopped chocolate, stirring occasionally until smooth and glossy. Remove from heat and let cool slightly.
03 - Whisk granulated sugar and brown sugar into the melted chocolate mixture. Add eggs one at a time, whisking well after each addition until the mixture is thick and shiny. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, salt, and cocoa powder. Fold the dry mixture into the wet batter with a spatula until just combined, avoiding overmixing.
05 - Spread batter evenly into the prepared pan. Bake in the center of a preheated oven at 350°F (175°C) for 22 to 28 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack.
06 - In a saucepan, combine evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring constantly, until thickened to a custard-like consistency, approximately 8 to 12 minutes.
07 - Remove from heat and stir in vanilla extract, shredded coconut, and toasted chopped pecans. Allow the topping to cool slightly to facilitate spreading.
08 - Spread the coconut pecan topping evenly over the cooled brownies. Refrigerate for at least 45 minutes before slicing.

# Handy Tips:

01 - Chilling before slicing ensures clean, sharp edges. Use premium quality chocolate for optimal richness.

Go Back