Ingredients
- 1 cup (2 sticks) unsalted butter
- 8 oz semisweet or German baking chocolate, chopped
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup evaporated milk
- 1 cup granulated sugar (for topping)
- 3 egg yolks
- 1/2 cup unsalted butter (for topping)
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
- Melt butter and chopped chocolate in a saucepan over low heat, stirring until smooth.
- Remove from heat, stir in 1 1/2 cups sugar. Let cool slightly.
- Whisk in eggs one at a time, then add vanilla.
- Fold in flour, salt, and cocoa powder until just combined.
- Spread batter evenly in the prepared pan. Bake for 25–30 minutes, or until center is set.
- Meanwhile, in a saucepan, cook evaporated milk, 1 cup sugar, egg yolks, and 1/2 cup butter over medium heat until thickened (8–10 minutes).
- Remove from heat and stir in coconut and pecans. Let cool slightly.
- Spread the topping over cooled brownies. Slice and serve.
Notes
- Use semisweet or German chocolate based on your preference.
- Don’t overmix the batter for fudgier brownies.
- Add chocolate chips or espresso powder to enhance chocolate flavor.
- Topping can be made ahead and stored in the fridge.
- Freeze brownies in a single layer before stacking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 340
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
