Ingredients:

  • 225g unsalted butter, melted
  • 300g granulated sugar
  • 95g Dutch-processed cocoa powder
  • 3 large eggs, room temperature
  • 10ml vanilla extract
  • 125g all-purpose flour
  • 3g salt
  • 354ml evaporated milk
  • 200g granulated sugar for frosting
  • 3 large egg yolks
  • 115g unsalted butter for frosting
  • 5ml vanilla extract for frosting
  • 150g sweetened shredded coconut
  • 125g chopped pecans, toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together 225g melted butter and 300g sugar. Whisk in the cocoa powder until smooth. Incorporate the 3 eggs one at a time, followed by 10ml vanilla extract. Gently fold in the flour and salt until just combined.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes until the edges are set but the center remains slightly soft. Remove from oven and let cool completely in the pan.
  4. In a medium heavy-bottomed saucepan over medium heat, combine evaporated milk, 200g sugar, egg yolks, and 115g butter. Whisk constantly as the mixture comes to a low boil.
  5. Continue to cook and stir for 10–12 minutes until the mixture thickens into a golden, pudding-like custard consistency.
  6. Remove the custard from heat. Stir in the remaining 5ml vanilla extract, shredded coconut, and toasted pecans.
  7. Spread the warm coconut pecan frosting evenly over the cooled brownie base.
  8. Allow the frosting to set for at least 30 minutes at room temperature before lifting the brownies out of the pan and slicing into 16 squares.