Coconut Pecan Brownies taste like German chocolate cake in brownie form. A layer of chocolate brownie is topped with a creamy coconut topping.
I had no plans this past weekend and nothing on my to-do list. Now, don’t get me wrong, I had a thousand things to do, I just didn’t make a list. And as a result, I feel incredibly accomplished. I organized things around the house, did some fall cleaning, took stuff to Goodwill and planned my winter garden. I also managed to do a little shopping and attend my favorite yoga classes. I ended up getting more done than I probably would have if I started with a list.
To reward myself, I made these coconut pecan brownies. The best reward always involves chocolate. Since I’ve been on a coconut kick lately, I thought that these brownies were the perfect treat. They are like German chocolate cake in brownie form; dense, sweet and crunchy.
Now that it is football season, these coconut pecan brownies also make a great game day treat!
Coconut Pecan Brownies
For the brownies:
- 1 ¼ cups cake flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 6 ounces bittersweet chocolate, chopped
- 12 tablespoons unsalted butter, cut into 1-inch pieces
- 2 ¼ cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
For the coconut-pecan topping:
- ¾ cup pecans, chopped
- 2 egg yolks
- ½ cup sugar
- 1/8 teaspoon salt
- 4 tablespoon unsalted butter, softened
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 1 cup sweetened shredded coconut
To make the brownies:
- Preheat oven to 325 degrees. Line a 13 x 9 inch baking dish with foil and spray lightly with nonstick cooking spray; set aside.
- Combine flour, salt, and baking powder in medium bowl; whisk to combine and set aside.
- Place the chocolate and the butter in the bowl of a double boiler set over medium heat and stir occasionally until the chocolate and butter are completely melted and combined. Remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with a rubber spatula until batter is completely smooth and thoroughly combined.
- Pour batter into prepared baking dish, smooth the top, and bake for 30 to 35 minutes, or until toothpick inserted into center of brownies comes out with only a few moist crumbs attached. Cool on wire rack to room temperature, about 2 hours.
To make the coconut-pecan topping
- Spread pecans evenly on rimmed cookie sheet. Toast in oven until fragrant, 5 to 8 minutes. Allow to cool. After pecans have finished cooling, whisk egg yolks, sugar and salt in a small saucepan until combined. Whisk in butter, then gradually whisk in heavy cream and vanilla extract. Cook over low heat, stirring constantly, until the mixture is fluffy, begins to thicken, and registers about 180 degrees on an instant-read thermometer, about 10 to 12 minutes. Remove from heat, stir in the pecans and sweetened coconut. Spread the topping evenly onto the cooled brownies, cover with foil and refrigerated until set, about 2 hours. Cut into squares and serve.