Ingredients
For the Brownie Base
1 cup (2 sticks) unsalted butter
8 oz semisweet or German baking chocolate, chopped
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 cup unsweetened cocoa powder
For the Coconut Pecan Topping
1 cup evaporated milk
3 large egg yolks, lightly whisked
1 cup granulated sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans (lightly toasted for best flavor)
Optional garnish:
Extra toasted pecans for sprinkling on top
A drizzle of melted chocolate for presentation
Step-By-Step Instructions
Step 1: Prepare the Brownies
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later. Lightly coat with cooking spray or butter.
Step 2: Melt the Chocolate and Butter
In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring occasionally until perfectly smooth. Remove from heat and allow to cool slightly so it doesn’t scramble the eggs when added.
Step 3: Mix Wet Ingredients
Whisk the granulated sugar and brown sugar into the melted chocolate mixture until well combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
Step 4: Combine Dry Ingredients
