The Brownie Experience. I've had this book for so long that it isn't even easily available at retail anymore and you pretty much have to get it secondhand. I'm keeping mine until it disintegrates or I've documented everything from it online because I've gotten some good recipes from this book.
The only thing I would do differently though is I think I cooked the frosting too long even though I did it for 12 minutes as the original recipe directed. But that thickened and evaporated it just a trifle too much so I think I would take it off after less than 10 minutes on the stove before adding the coconut and pecans. In case you want a more gooey frosting.
2 ½ ounces unsweetened chocolate (I used 3 ounces)
½ cup butter, softened
¾ cup plus 2 tablespoons brown sugar, packed
¾ teaspoon vanilla
½ cup flour
Coconut Pecan Topping
½ cup evaporated milk
½ cup sugar
2 egg yolks, slightly beaten
¼ cup butter
½ teaspoon vanilla
2/3 cup coconut, flaked or shredded
½ cup chopped pecans
¼ cup chocolate chips
- Preheat oven to 350˚F. Butter an 8” square pan.
- Melt chocolate, set aside to cool. Cream butter with sugar and eggs. Stir in vanilla, then flour. Thoroughly blend in melted chocolate. Spread batter in pan.
- Bake about 20 minutes.
- Let cool in pan, then spread with Coconut Pecan Topping. Cut into squares.
- Coconut pecan topping: Combine evaporated milk, sugar, egg yolks, butter and vanilla in a small saucepan. Stir constantly over medium heat until thick, about 12 minutes (remove after 9-10 minutes if it already seems thick enough). Remove from heat. Stir in coconut and pecans.
- Cool completely, stirring occasionally. Mix in chocolate chips.
Makes 16 brownies