Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.

In a medium saucepan over low heat, melt the butter and chopped German chocolate together, stirring until smooth. Remove from heat and let cool slightly.

Whisk in the eggs, maple syrup, and vanilla extract until fully combined and glossy.

Add the oat flour, cocoa powder, and salt. Stir until a thick, smooth batter forms.

Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely in the pan.

While the brownies cool, make the topping. In a small saucepan over medium heat, whisk together the egg yolks, maple syrup, and butter. Cook for 5–6 minutes, whisking constantly, until the mixture thickens slightly and coats the back of a spoon.

Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans until fully combined.

Spread the topping evenly over the cooled brownies. Let set for at least 30 minutes before slicing.