German Chocolate Brownies

INGREDIENTS:

For the Brownies:

1 cup (225g) unsalted butter

2 cups (400g) granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup (120g) all-purpose flour

¾ cup (75g) unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon salt

1 cup (175g) semisweet chocolate chips

For the Coconut-Pecan Frosting:

1 cup (200g) granulated sugar

1 cup (240ml) evaporated milk

½ cup (115g) unsalted butter

3 large egg yolks, beaten

1 teaspoon vanilla extract

1⅓ cups (125g) sweetened shredded coconut

1 cup (100g) chopped pecans

DIRECTIONS:

Preparing the Brownies:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

Melt the butter in a medium saucepan over low heat. Remove from heat and stir in the sugar until well combined.

Cool slightly, then beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.

Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add this to the egg mixture, stirring until well combined.

Fold in the chocolate chips, then pour the batter into the prepared baking pan, spreading it evenly.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake to ensure they stay moist and fudgy. Allow to cool completely in the pan on a wire rack.

Making the Coconut-Pecan Frosting:

Combine the sugar, evaporated milk, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This usually takes about 12 minutes.

Remove from heat and stir in the vanilla extract, coconut, and chopped pecans. Allow the frosting to cool until it reaches a spreadable consistency.

Spread the frosting evenly over the cooled brownies.

Let set before slicing into squares. This may take a few hours; you can also refrigerate them to speed up the process.