- 10
Ingredients
- Topping:
- 4 oz unsweetened chocolate, coarsely chopped
- 3/4 cup unsalted butter, cut into cubes
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1 egg yolk, beaten
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup chopped pecans, toasted and cooled
- 1/2 cup flaked coconut, toasted
Preparation
Step 1
Preheat oven to 350°F. In a medium saucepan, cook the chocolate and butter over low heat until the chocolate has melted, about 6-8 minutes. Let cool about 10 minutes, then whisk in the sugar, eggs, vanilla and salt. Gradually add in flour, and stir until just combined.
Line an 8 or 9-inch square baking pan with parchment paper, or line with foil and spray with nonstick spray. Pour in the batter into the prepared pan, smoothing as needed with a spatula. Bake for 30-35 minutes. Once done, set on a wire cooling rack.
For the Topping:
In a large saucepan combine evaporated milk, sugar, egg yolk and butter and cook over low heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in vanilla, pecans, and coconut. Spread the topping over the brownies while still warm. To serve, gently remove the brownies from the pan and cut as desired.