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These brownies combine a fudgy chocolate base with a luscious coconut pecan custard topping, creating a dessert perfect for sharing during celebrations or cozy evenings. The combination of rich chocolate and toasted nuts ensures every bite is deeply satisfying and full of texture.
I first made these brownies for a family gathering and their irresistible flavor had everyone asking for seconds. Now they are my go to dessert for any special occasion.
Ingredients
- Unsalted butter: offers a creamy, rich base choose European style if available for a better texture
- Semisweet or German baking chocolate, chopped: essential for deep chocolate flavor look for quality brands without additives
- Granulated sugar: sweetens the brownies and helps create the right texture
- Light brown sugar: adds moisture and a subtle caramel note fresh sugar makes a difference
- Large eggs at room temperature: bind the batter and contribute to its fudgy consistency
- Pure vanilla extract: enhances aroma and flavor depth the real stuff beats imitations
- All purpose flour: necessary for structure sifted for smooth batter
- Fine sea salt: intensifies sweetness and balances chocolate
- Unsweetened cocoa powder (Dutch process optional): deepens chocolate richness Dutch process offers milder acidity
- Evaporated milk: for a creamy custard topping without heaviness
- Egg yolks: give the custard its silky texture and richness
- Sweetened shredded coconut: adds chew and sweetness to the topping fresh packages contain more flavor
- Chopped toasted pecans: deliver crunch and earthiness toast lightly to release oils
- Optional garnishes: extra toasted pecans or melted chocolate can elevate the final presentation
Instructions
- Saisir le moule:
- Line a 9x13inch baking pan with parchment paper leaving edges overhanging to lift brownies easily. Lightly grease with butter or cooking spray to prevent sticking.
- Faire fondre le chocolat:
- In a medium saucepan over low heat melt the unsalted butter and chopped chocolate together stirring occasionally until smooth and glossy. Remove from heat and let cool slightly to avoid cooking eggs prematurely.
- Incorporer les sucres et les œufs:
- Whisk granulated sugar and light brown sugar into the melted chocolate mixture. Add eggs one by one whisking vigorously after each to create a thick and shiny batter. Stir in the vanilla extract gently.
- Préparer le mélange sec:
- In a separate bowl combine all purpose flour fine sea salt and cocoa powder. Fold this dry mixture carefully into the wet chocolate batter with a spatula just until combined to avoid tough brownies.
- Cuisson de la base:
- Evenly spread the batter into the prepared pan. Bake in a preheated oven at 175 degrees Celsius (350 Fahrenheit) for 22 to 28 minutes. Test with a toothpick until it comes out with moist crumbs. Cool completely on a wire rack before the next step.
- Réaliser la garniture:
- In a saucepan whisk together evaporated milk egg yolks sugar and unsalted butter. Cook over medium heat stirring constantly to prevent burning until the mixture thickens to a custard consistency around 8 to 12 minutes.
- Ajouter noix et noix de coco:
- Take the custard off the heat and stir in vanilla extract shredded coconut and toasted pecans. Let the topping cool slightly so it is easier to spread.
- Finaliser le brownie:
- Spread the coconut pecan topping evenly over the cooled brownie base. Refrigerate the entire pan for at least 45 minutes to set before slicing.
My favorite ingredient here is the toasted pecans. Their crunch not only contrasts with the soft brownies but also adds a nutty aroma that fills the kitchen. Preparing these with my parents gave me fond memories of holiday baking especially when everyone wanted to get involved in toasting the nuts carefully.
Storage Tips
Store these brownies in an airtight container in the refrigerator they stay fresh for up to five days. For longer storage wrap tightly and freeze pieces up to three months. Thaw in the fridge overnight before serving for the best texture.
Ingredient Substitutions
If evaporated milk is hard to find whole milk mixed with a bit of cream works as a substitute for the custard topping. Replace pecans with walnuts or almonds if preferred though toasting remains key. For a dairy free version use vegan butter alternatives and coconut cream instead of evaporated milk.
Serving Suggestions
Serve chilled with a dollop of whipped cream or vanilla ice cream to balance the richness. A cup of strong coffee or black tea pairs beautifully with this dessert’s chocolate and coconut flavors. Garnishing with extra toasted pecans or a drizzle of melted dark chocolate adds elegance for special occasions.
Chill the pan well before slicing for clean pieces and serve chilled with a scoop of vanilla ice cream for contrast.
Common Recipe Questions
- → Quel chocolat est recommandé pour ces brownies ?
Il est préférable d'utiliser un chocolat demi-sucré de qualité ou du chocolat de pâtisserie allemand pour une texture fondante et un goût riche.
- → Comment obtenir une texture moelleuse et fondante ?
En mélangeant délicatement les ingrédients secs avec la base chocolatée et en respectant le temps de cuisson indiqué, la texture idéale est garantie.
- → Peut-on préparer la garniture à l'avance ?
Oui, la garniture coco-pécan peut être préparée à l'avance et refroidie, ce qui facilite son étalement sur les brownies refroidis.
- → Comment conserver les brownies après préparation ?
Il est conseillé de les garder au réfrigérateur dans un récipient hermétique pour préserver leur fraîcheur et la texture de la garniture.
- → Y a-t-il des alternatives pour la garniture coco-pécan ?
On peut varier avec d'autres noix grillées ou remplacer la noix de coco par du caramel pour une version différente.