La la la YUM! 25 Days of Yum – German Chocolate Brownie Bars with Brown Sugar Pecan Crust

Happy National Bake Cookies Day! So preheat the oven, crack open some eggs and let’s get baking!

German Chocolate Brownie Bars with Brown Sugar Pecan Crust are not cookies but just as delicious and extra special for this sweet baking day!

German Chocolate Brownie Bars with Brown Sugar Pecan Crust and Coconut Pecan Topping 



  • 16 ounces pecans
  • 2/3 cup packed brown sugar
  • 1/4 cup unsalted buttery spread, melted
  • 1 teaspoon pure vanilla extract


  • 1 cup unsalted buttery spread
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose gluten free flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder


  • 3 egg yolks
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted buttery spread such as Earth Balance Buttery Spread, at room temperature
  • 1 cup rice milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups toasted, chopped pecans
  • 2 cups packed sweetened coconut
  1. To make the crust: Preheat oven to 350 degrees. Spray a 9×13-inch baking sheet with nonstick cooking spray; set aside.
  2. Place the pecans in the bowl of a food processor and pulse until broken up into tiny pieces. Add the sugar and pulse until combined, then pour in the buttery spread and vanilla. Continue pulsing until combined.
  3. Press the pecan mixture firmly into the prepared pan. Bake for 12 to 15 minutes, until the edges are golden and the crust feels firm.
  4. While the crust is baking, make the brownies: In a medium saucepan, melt the buttery spread. Once melted, remove from heat and whisk in the sugar until combined.
  5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  6. Whisk in the dry ingredients until combined and pour the batter into the prepared pan, on top of the pecan crust.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before topping.
  8. To make the topping: While the brownies are baking, mix the egg yolks, sugar, and salt together in a medium bowl. Beat in the buttery spread, then slowly beat in the rice milk and vanilla until combined. Pour into a medium saucepan set over low heat.
  9. Cook, stirring constantly, until the mixture is puffy and begins to thicken (180 degrees), about 15 minutes. Pour the mixture into a medium bowl and allow to cool to room temperature. Stir in the pecans and coconut. Spread all of the mixture over the top of the brownies.

Chocolate, coconut and pecans oh my! So many elements and textures make these brownies stand out from all the rest.



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