German Chocolate Brownies

Ingredients

• 3/4 cup unsalted butter, melted and cooled slightly
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1/4 + 1/8 tsp salt
• 1 1/2 tsp vanilla extract
• 1/4 cup + 3 Tbsp cocoa powder
• 1 cup + 1 Tbsp all-purpose flour
• 1/2 cup evaporated milk, full fat
• 2 large egg yolks
• 1/2 cup packed light-brown sugar
• 1/4 cup salted butter, diced into 4 pieces
• 1/2 tsp vanilla extract
• 3/4 cup sweetened, shredded coconut, toasted
• 2/3 cup chopped pecans, toasted

Directions

1. Set the oven to 325 degrees. Fit an 8 by 8-inch baking dish with aluminum foil, making sure the foil extends by 2-inch over 2 sides so you can lift the brownies out later. Coat the foil with butter, sprinkle it lightly with flour, tap away the extra, and put the pan aside.
2. In a mixing bowl, beat the eggs with a whisk until they look foamy and a little lighter in color, about 1 minute. Whisk in the granulated sugar, brown sugar, and salt until everything is evenly blended, then mix in the vanilla. Sift the cocoa and flour directly over the bowl, add the melted butter, and stir with a wooden spoon just until the batter comes together; a few small lumps are fine.
3. Transfer the batter to the prepared pan and smooth it across the bottom in an even layer. Bake until a toothpick poked into the middle comes back with a very thin coating of batter, about 35 – 40 minutes. Place the pan on a wire rack and let the brownies cool completely.
4. For the topping, add the evaporated milk, egg yolks, brown sugar, and butter to a medium saucepan. Set it over medium heat and cook, stirring the whole time, until the mixture thickens, about 10 minutes. Take the pan off the heat, stir in the vanilla, then fold in the shredded coconut and chopped pecans.
5. Let the topping stand until it reaches room temperature, about 30 minutes, then spread it over the cooled brownies. For neater slices, cover the pan and chill it in the freezer for about 15 minutes. Cut the brownies into squares right before serving.