Instructions:
For the Brownie Pie:
Step1: Preheat the oven to 350 degrees F.
Step2: Spray a 9½-inch tart pan with a removable bottom with cooking spray and lightly flour the pan, shaking to remove excess.
Step3: Melt the butter and chocolate chips in a glass or metal bowl over a pan filled with 1 inch or so of simmering water. Stir until the butter and chocolate chips have melted and the mixture is smooth. Set aside to cool.
Step4: Beat the eggs, sugar, instant espresso and the vanilla extract in a stand mixer until blended. Add the cooled chocolate mixture and blend to combine.
Step5: In a smaller bowl, stir together the flour, baking powder and kosher salt and then add to the bowl of the stand mixer and mix just until combined. Stir in half of the chopped pecans and pour into the prepared pan. Top with the rest of the chopped pecans.

Step6: Bake for 34-45 minutes or until the top begins to crack and the middle is somewhat set but still soft. The pie will deflate somewhat as it cools.
Step7: Top the brownie pie with the frosting. Remove from the tin and serve cake at room temperature.

This German chocolate brownie pie is a decadent dessert you’re sure to love. With all of the flavors of your favorite cake, but in brownie form, it’s will soon be your favorite dessert!
If you love brownies like I do, you should also try my favorite Homemade Brownies, Milky Way Brownies and Cookie Dough Brownie recipes.There’s something about a German chocolate cake that I find irresistible. I’m constantly dreaming of that incredible chocolate and coconut combo when it comes time for dessert. It’s one of my absolute favorites!
What kind of German chocolate eater are you? Do you scrape the coconut topping off first? Or do you like to get the coconut and the chocolate together all in one big bite? I’m a scraper, hands down!