Description
Fudgy chocolate brownies topped with a rich, chewy coconut pecan frosting, combining deep chocolate flavor with sweet, nutty texture for an indulgent layered dessert.
Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup evaporated milk
- 1 cup granulated sugar (for topping)
- 3 large egg yolks
- 1/2 cup unsalted butter (for topping)
- 1 teaspoon vanilla extract (for topping)
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 175°C (350°F) and line a 9×13-inch pan with parchment paper.
- Mix melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Whisk flour, cocoa powder, salt, and baking powder in a separate bowl.
- Fold dry ingredients into wet mixture until smooth.
- Pour batter into pan and bake for 25–30 minutes until a toothpick shows moist crumbs.
- Cool brownies completely.
- For topping, cook evaporated milk, sugar, egg yolks, and butter over medium heat, stirring until thickened.
- Remove from heat, stir in vanilla, coconut, and pecans, and let cool slightly.
- Spread topping over cooled brownies and let set before slicing.
Notes
- Do not overbake to keep brownies fudgy.
- Stir topping constantly to prevent curdling.
- Toast pecans for enhanced flavor.
- Cool fully before slicing for clean layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
