Ingredients:

  • 4 oz German’s Sweet Chocolate, chopped finely
  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 0.25 tsp salt
  • 0.5 cup evaporated milk
  • 0.5 cup granulated sugar (for topping)
  • 1 large egg yolk
  • 0.25 cup unsalted butter (for topping)
  • 0.5 tsp vanilla extract (for topping)
  • 1 cup sweetened shredded coconut
  • 0.5 cup chopped pecans, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. Spread pecans on a tray and toast for 5–7 minutes until fragrant.
  2. In a double boiler or microwave, melt the chopped German’s sweet chocolate with 1/2 cup butter until smooth and glossy.
  3. Whisk 1 cup sugar into the chocolate mixture, followed by 2 eggs and 1 tsp vanilla. Gently fold in the flour, cocoa powder, and salt until just combined.
  4. Pour the batter into the prepared pan. Bake for 25–30 minutes until the center is set but slightly soft. Let cool.
  5. In a small saucepan over medium heat, combine evaporated milk, 1/2 cup sugar, egg yolk, and 1/4 cup butter. Stir constantly until thickened (about 10 minutes).
  6. Remove the custard from heat. Stir in 1/2 tsp vanilla, the toasted pecans, and shredded coconut.
  7. Spread the warm coconut pecan topping evenly over the cooled brownie base.
  8. Allow the brownies to cool completely at room temperature for at least 1 hour before slicing into 16 squares.