Ingredients
- Brownie:
- 2/3 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/3 cup powdered sugar
- 3/4 teaspoon salt
- 1 cup all purpose flour
- 1 teaspoon espresso powder optional
- 1 cup semisweet chocolate chips
- 3 eggs
- 1/2 cup vegetable oil
- 2 tablespoons water
- Coconut Pecan Topping:
- 2/3 cup evaporated milk full fat
- 2/3 cup granulated sugar
- 1 large egg yolk beaten
- 5 tablespoons unsalted butter cut into pieces
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup chopped toasted pecans see note
- 1 3/4 cups sweetened shredded coconut
Preparation
Step 1
Brownies:
Preheat oven to 350°F. Butter an 8x8 or 9x9 square pan. Alternately, you can line the pan with foil, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). If using the foil, butter or spray it.
In a large bowl combine cocoa powder, sugars, salt, flour, espresso powder, and chocolate chips. Whisk until combined. Add eggs, oil, and water and stir until combined.
Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes (begin checking at 30 minutes). The brownies are done when a toothpick inserted into the center comes out without raw batter on it (there may be some fudgy crumbs on the toothpick - that's OK). Be careful not to over bake. Remove from the oven and place on a cooling rack. Cool completely
Coconut Pecan Topping:
In a medium saucepan over medium-low heat, combine evaporated milk, sugar, egg yolk and butter. Bring to a simmer and cook for 8-10 minutes, whisking constantly (make sure you're getting all around the pan). Remove from the heat and stir in vanilla extract, pecans and coconut. Spoon onto the brownies and carefully spread the frosting into an even layer. Cool completely (until the frosting has firmed up a bit) before cutting. You can speed along the cooling by placing the brownies in the refrigerator or freezer for a short time. Don't leave them in too long or the brownies could dry out. I like these best served at room temperature.
Recipe Notes
To toast pecans: Place in a dry skillet over medium heat, stirring frequently, until fragrant and toasted. Watch them closely so that they don't burn.