Dark Chocolate Brownies with a Ooey Gooey Coconut Pecan Icing
These brownies have a wonderful rich dark chocolate flavor which marries very well with the sweet coconut-pecan icing.
Servings
162-inch squares
Servings
162-inch squares
Ingredients
Brownies
Icing
Instructions
Brownies
  1. 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
  2. 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.
Coconut-Pecan Icing
  1. 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.
  2. Once the brownies and icing have cooled completely, cut into 2-inch squares which will yield about 16 squares and add icing.
Recipe Notes

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.