Question 1

Can I use semi-sweet chocolate instead of German baking chocolate?

Accepted Answer

Yes. Semi-sweet chocolate works beautifully and gives the brownies a slightly richer, less sweet flavor. You can also use bittersweet (60–70% cacao) if you prefer even deeper chocolate flavor.

Question 2

Do I need to refrigerate these brownies?

Accepted Answer

Yes, if you’re keeping them longer than a day. The coconut-pecan frosting contains egg yolks and butter, so store the brownies covered in the refrigerator for up to 4 days. They taste great chilled or at room temperature.

Question 3

Can I freeze the brownies?

Accepted Answer

Definitely. You can freeze them frosted or unfrosted for up to 2 months. If freezing frosted brownies, let them chill first, then wrap tightly to protect the topping. Thaw overnight in the fridge before serving.

Question 4

Can I make these without nuts?

Accepted Answer

Yes. Simply omit the pecans or replace them with more coconut. Toasted oats or crisp rice cereal can also be a fun nut-free alternative.

Question 5

What’s the difference between German chocolate and regular chocolate?

Accepted Answer

German baking chocolate is sweeter and milder, with a smoother flavor profile. It gives these brownies a balanced, classic taste. If you prefer a darker, more intense chocolate flavor, use semi-sweet or bittersweet instead.

Question 6

How can I tell when the brownies are done baking?

Accepted Answer

The edges should look set, and a toothpick inserted near the edge should come out clean. The center should still look slightly moist. This ensures fudgy brownies once cooled.

Question 7

Can I make the frosting ahead of time?

Accepted Answer

Yes. The coconut-pecan frosting can be made up to 2 days ahead. Let it cool completely, then store it in an airtight container in the refrigerator. Bring to room temperature before spreading over the brownies.

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