Dark Chocolate Brownies with an Ooey Gooey Coconut-Pecan Icing
In a recent study conducted by the International Bakers Association, people who preferred chewy brownies tend to be more successful than those who preferred fudgy brownies.
JUST KIDDING! I got you there for a second huh? Well, maybe not but I tried. Essentially, most brownie recipes contain the same ingredients: chocolate, butter, sugar, flour and eggs but in different ratios. Primarily, the ratio of these ingredients dictates the texture of the brownie. However, the baking time also can also influence its texture. This recipe delivers my favorite brownie: chewy and fudgy! 
Reading through countless recipes and testing a bunch at home I think I finally found the perfect brownie recipe. This brownie is chewy, fudgy and cakey but in a good way! I use dark chocolate to emphasize the chocolate flavor which pairs well with the sweetness of the ooey gooey icing, AKA German Chocolate Cake Icing.
Now let’s talk about this German Chocolate Cake Icing, I mean this stuff is so good my husband eats it with a spoon! Don’t judge him! 
In any traditional recipe I always try to find subtle ways to enhance the flavor. Normally, German Chocolate Cake icing calls for unsweetened shredded coconut. However, I lightly toast the coconut flakes to add an extra crunch and depth of flavor. I’m not reinventing the wheel here but it’s the little details that make all the difference. These brownies check every box in my criteria, sweetness level, flavor combination and texture. What’s your ideal brownie? Are you team chewy? fudgy? both? Whatever it is, I’d like to know! 
- 4 oz unsalted butter
- 4 oz unsweetened chocolate OR 70% cocoa
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp espresso powder
- 1 cup flour
- 1 Tbsp unsweetened cocoa powder
- 1 cup evaporated milk or heavy cream
- 1 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 1/8 tsp kosher salt
- 1 tsp vanilla extract
- 1 1/3 cup unsweetened coconut flakes lightly toasted
- 1 cup pecans lightly toasted, finely chopped
- Preheat oven to 350 degrees. Grease 8-inch square pan with butter and line with parchment- butter parchment paper as well. In a small bowl combine all the dry ingredients and whisk to remove any clumps. Set aside
- In a double broiler over simmering water, place butter and chocolate in a heat-proof bowl and melt together. Stir once or twice to prevent burning. Set aside and allow to slightly cool. Transfer chocolate mixture to a larger bowl and then add sugar, vanilla and stir- mixture will be grainy. Add eggs one at a time beating after each addition until combined. Fold in dry ingredients and mix until batter is just incorporated and smooth. Don't over mix. Pour batter into prepared pan and bake for 20-30 minutes until toothpick inserted comes out clean with a few moist crumbs on it. Check brownies at 20 minutes and continue baking if needed. Once brownies are done, keep oven on at 350, toast coconut and pecans. Place each on separate pans and toast coconut for 5-7 minutes- keep watching it! And toast pecans for 10 minutes max.
- In a medium sauce pan, combine milk, egg yolks, butter, sugar, salt and cook over medium heat stirring constantly until slightly thickened, about 10-15 minutes. Remove from heat and add vanilla, coconut and pecans, mix well and set aside to completely cool.
- Once the brownies and icing have cooled completely, cut into 2-inch squares which will yield about 16 squares and add icing.
I used unsweetened chocolate in this recipe but if you are not too fond of dark chocolate use 70% chocolate. Trader has some great options. Whatever you choose make sure it's good quality chocolate.
Oven temperatures vary, check brownies at 20 minutes.
Brownies inspired by Cindy Mitchell From Fine Cooking
The coconut-pecan frosting is taken from the traditional German Chocolate cake frosting ; every recipe I looked up was exactly the same.
