I know many of you asked for this recipe! So here it is! Enjoyyy!

If you make this, please come back and leave me a comment!

Ingredients:

For the brownie:

3/4 cup unsalted butter, melted and cooled slightly

3 large eggs, room temperature

1 cup white granulated sugar

1/3 cup light-brown sugar

1/4 tsp salt

1 1/2 tsp vanilla extract

1/4 cup + 2 Tbsp cocoa powder

1 cup of all-purpose flour

For the topping:

1/2 cup milk (full fat)

2 large egg yolks

1/2 cup light-brown sugar

1/4 cup unsalted butter, diced into small pieces

1/2 tsp vanilla extract

3/4 cup sweetened, shredded coconut, toasted

2/3 cup chopped pecans, toasted

Note:

Before you start with the recipe, you should toast the coconut and pecans.

How to toast coconut?

1.- Preheat oven to 350°F.

2.- Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-8 minutes.

3.- After a few minutes stir the coconut to help ensure even color.

How to toast pecans?

1.-Preheat oven to 350°F.

2.-To toast pecans, put them on a baking sheet and toast them just until they become aromatic, about 5 minutes.

Instructions

For the brownie:

1.- Preheat oven to 325 F. Line an 8 by 8 inch baking with parchment paper, leaving a two inch over hang on every side. Butter parchment paper and very lightly dust with flour, shaking out excess flour, set aside.

2.- In a bowl, sift flour, cocoa powder and salt, set aside.

3.- In a mixing bowl, whisk eggs until they are frothy and slightly pale, about 2 minutes. Add granulated sugar and brown sugar, whisk until well combined. Stir in vanilla. Beat in the flour, cocoa powder and salt, stir until combined (you might see a few lumps, but that’s ok)

4.- Pour batter into prepared pan and spread into an even layer. Bake for about 40 minutes or until toothpick inserted into center comes out with a thin coat of batter.

5.- Cool completely before spreading the topping.

For the topping:

In a medium saucepan combine milk, yolks, brown sugar and butter. Cook mixture over medium heat, stirring constantly, until thickened, about 8-10 minutes. Remove from heat. Stir in vanilla. Strain the mixture through a sieve to make sure we don’t get any leftover egg.  Mix in shredded coconut and pecans.

Allow mixture to cool to room temperature about 45 minutes. Spread over cooled brownies.

Cut brownies in squares and have some wine too !

Enjoy!