Description
Rich and fudgy brownies topped with a classic German chocolate coconut-pecan frosting for a decadent dessert twist on the traditional cake.
Ingredients
- 1 cup unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1 cup chopped pecans (for topping)
- 1 cup shredded sweetened coconut (for topping)
- 1 cup evaporated milk (for topping)
- 3 large egg yolks (for topping)
- 1 cup granulated sugar (for topping)
- 1/2 cup unsalted butter (for topping)
- 1 teaspoon vanilla extract (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a saucepan, melt butter and chocolate together until smooth. Remove from heat and whisk in sugar.
- Beat in eggs one at a time, then add vanilla.
- Whisk in flour, cocoa powder, and salt until just combined. Spread batter into prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely.
- For the topping: In a saucepan, combine evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
- Remove from heat and stir in vanilla, pecans, and coconut. Cool slightly before spreading over brownies.
- Slice into squares and serve.
Notes
- For fudgier brownies, slightly underbake them.
- Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- You can add a drizzle of melted chocolate on top for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American