Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips (optional)
- 1 can (14 oz) sweetened condensed milk
- 3 egg yolks
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
- In a bowl, mix melted butter, sugar, and cocoa powder until smooth. Beat in eggs and vanilla.
- Stir in flour and salt just until combined. Fold in chocolate chips, if using.
- Pour batter into prepared pan and bake for 25–30 minutes, until a toothpick comes out with moist crumbs. Let cool completely.
- While brownies cool, combine sweetened condensed milk, egg yolks, butter, and brown sugar in a saucepan over medium heat. Stir constantly for about 10 minutes, until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let topping cool slightly, then spread evenly over cooled brownies.
- Chill for 30 minutes before slicing for clean cuts.
Notes
- Use a boxed brownie mix for a shortcut—just add the homemade topping.
- Toast pecans and coconut beforehand for added depth of flavor.
- Drizzle melted chocolate on top for a decorative finish.
- Use muffin tins for individual brownie cups with topping.
- Chill before slicing for the cleanest cuts.
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 26g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg