German Chocolate Brownies with Coconut Pecan

 

Ingredient

Brownie Layer

Unsalted butter 1 cup

Semisweet or German baking chocolate, chopped 8 oz

Granulated sugar 1 1/2 cups

Light brown sugar 1/2 cup

Large eggs 4

Vanilla extract 2 tsp

All-purpose flour 1 cup

Unsweetened cocoa powder 1/4 cup

Fine sea salt 1/2 tsp

Coconut-Pecan Topping

Evaporated milk 1 cup

Egg yolks 3

Granulated sugar 1 cup

Unsalted butter 1/2 cup

Vanilla extract 1 tsp

Sweetened shredded coconut 1 1/3 cups

Chopped pecans 1 cup

Instructions

Prepare the Brownies

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

Melt the butter and chopped chocolate in a saucepan over low heat, stirring until smooth.

Whisk in granulated sugar and brown sugar until well combined.

Add the eggs one at a time, then mix in the vanilla.

Fold in the flour, cocoa powder, and salt just until incorporated.

Spread the batter into the prepared pan and bake for 22 to 28 minutes, or until the top is set.

Prepare the Coconut-Pecan Topping

In a saucepan, combine evaporated milk, egg yolks, sugar, and butter.

Cook over medium heat, stirring continuously, until thickened, about 8 to 12 minutes.

Remove from the heat and stir in vanilla, shredded coconut, and chopped pecans.

Allow the topping to cool until it thickens further.

Assemble the Brownies

Spread the coconut-pecan topping evenly over the cooled brownies.

Chill for 45 minutes for cleaner slicing.