Ingredients

Brownies

(Use your favorite boxed mix or this homemade version)

• ½ cup (1 stick) butter, melted

• 1 cup granulated sugar

• 2 eggs

• 1 tsp vanilla extract

• ⅓ cup cocoa powder

• ½ cup all-purpose flour

• ¼ tsp salt

• ¼ tsp baking powder

— OR use a family-size (18–20 oz) brownie mix, prepared as directed.

German Chocolate Topping

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 egg yolks

• ½ cup butter

• 1 tsp vanilla

• 1¼ cups sweetened shredded coconut

• 1 cup chopped pecans, toasted if possible

Instructions

1. Make the Brownies

1. Preheat oven to 350°F (180°C).

2. Line an 8×8 or 9×9 baking pan with parchment.

3. In a bowl, whisk butter + sugar. Add eggs + vanilla.

4. Mix in cocoa, flour, salt, and baking powder.

5. Pour into pan and bake 25–30 minutes, or until set.

6. Let cool completely.

2. Make the Coconut-Pecan Topping

1. In a medium saucepan, whisk together:

   • evaporated milk

   • sugar

   • egg yolks

   • butter

2. Cook over medium heat, stirring constantly, until thickened — about 8–10 minutes.
   It should coat the back of a spoon.

3. Remove from heat; stir in:

   • vanilla

   • coconut

   • pecans

4. Let cool 10–15 minutes (it thickens more as it cools).

3. Assemble

Spread the cooled coconut-pecan topping evenly over the cooled brownies.

Refrigerate 20–30 minutes for clean slicing.

Serve

Cut into squares and enjoy! They’re rich, fudgy, and full of crunchy–gooey German chocolate flavor.

Variations

• Extra chocolate: drizzle melted chocolate over the top

• Salted version: add a pinch of flaky sea salt

• Thicker topping: add ¼ cup extra coconut

• Toasted coconut: adds more flavor and texture