Coconut Pecan Brownie Bars
Fudgy cocoa brownie bars topped with a thick coconut pecan layer
PRINT PINServings 16
INGREDIENTS
Brownie Layer
- 1 cup unsalted butter melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 cup semi sweet chocolate chips optional.
Coconut Pecan Topping
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup pecans chopped
- 1/4 tsp fine salt.
Optional
- nonstick cooking spray or parchment paper
- flaky salt for garnish.
INSTRUCTIONS
Brownie Layer
- Heat oven to 350 F and line a 9x13 inch pan with parchment or coat with nonstick spray
- whisk melted butter and sugar until glossy then whisk in eggs and vanilla until smooth
- fold in cocoa powder then flour baking powder and salt just until combined and stir in chocolate chips if using
- spread batter evenly in pan and bake until a toothpick comes out with moist crumbs 22 to 28 minutes then cool in pan on a rack.
Coconut Pecan Topping
- In a saucepan over medium heat whisk evaporated milk sugar egg yolks and butter and cook stirring constantly until thickened and lightly bubbling 8 to 12 minutes
- remove from heat and stir in vanilla coconut pecans and salt then let stand 5 minutes to thicken slightly
- spread topping evenly over cooled brownies and chill or rest until set 30 to 60 minutes then lift out and slice into bars.
Notes
1. Use toasted pecans for deeper flavor. Swap pecans with walnuts or almonds. For less sweetness use unsweetened coconut and reduce sugar by 2 to 3 tbsp. Do not boil topping hard or it can separate. Cool fully before slicing for clean edges
Nutrition
Calories: 290kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g