Description
Decadent chocolate brownies topped with a rich coconut-pecan layer, combining fudgy texture with a sweet, nutty finish.
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 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 350°F (175°C) 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.
- Combine dry ingredients with wet mixture until just blended.
- Pour batter into pan and bake for 25–30 minutes. Cool completely.
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Spread topping over cooled brownies and let set.
- Slice into squares and serve.
Notes
- Do not overbake to maintain a fudgy texture.
- Toast pecans for enhanced flavor.
- Allow brownies to cool fully before adding topping.
- Store in an airtight container for freshness.
- Can be made a day ahead for better flavor development.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
