For the Brownie Layer:

1 cup unsalted butter

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

For the Coconut Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks

1/2 cup unsalted butter

1 teaspoon vanilla extract

1 cup shredded coconut

1 cup chopped pecans

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

In a microwave-safe bowl, melt the butter. Then, add the granulated sugar and stir until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Pour the brownie batter into the prepared baking pan and spread it evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

While the brownies are in the oven, you may make the frosting with coconut and pecans. Put the evaporated milk, granulated sugar, egg yolks, and butter into a pot and stir to mix. Cook the mixture over medium heat, making sure to stir it frequently, until it begins to thicken and reaches a simmering boil.

Take the skillet off the heat and mix in the vanilla essence, shredded coconut, and chopped pecans until they are evenly distributed. Let the frosting come to room temperature.
When the brownies have reached the desired level of doneness, remove them from the oven and allow them to cool fully in the prepared pan.

When the brownies are completely cold, put the Coconut Pecan Frosting in an equal layer on top of them.

After cutting them into squares, serve the brownies.

Take pleasure in these delectable German Chocolate Brownies, which are topped with a thick and gooey Coconut Pecan Frosting. The conventional brownies have been given a scrumptious makeover that is sure to satiate the demands of any chocolate fan.