Brownies with nuts and coconut

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 16 cakes

It's hard to find a more delicious and luxurious brownie than this one from Trisha Yearwood. She tops a good old chocolate pecan brownie with a thick layer of creamy coconut frosting, flaked coconut, and other nut pieces (pecans, walnuts, or almonds, your choice). The brownie is incredibly moist and soft, with a pleasantly crunchy nut texture, a festive look, and the combination of chocolate and coconut flavors is simply fantastic. This brownie can be enjoyed warm or cold. It's equally delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brownie

60 g unsweetened baking chocolate
1/3 cup solid vegetable fat
2 large eggs
1 cup of sugar
2/3 cup premium flour
0.5 tsp baking powder
0.5 tsp salt
1 cup chopped pecans
1 tsp vanilla extract
Coconut topping, recipe below

Coconut topping

1 cup unsweetened condensed milk
1 cup of sugar
4 egg yolks
110 g butter
280 g fresh or frozen grated coconut, defrosted
1.5 cups nuts (pecans, walnuts, or almonds), finely chopped
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, concentrated milk, margarine, pecans, coconut, chocolate

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease the bottom of a 20x20x5 cm baking pan.
Melt the chocolate and shortening in the microwave or over a double boiler. Cool slightly. Beat the eggs thoroughly in a bowl. Add the sugar and mix thoroughly, then fold in the chocolate mixture.

Sift the flour with baking powder and salt and add to the chocolate mixture. Add the pecans and vanilla extract.
Spread the batter evenly into the prepared pan. Bake until a toothpick inserted into the center of a brownie comes out clean, 25-30 minutes.
Cool in the pan for 5 minutes, then cut into squares. The brownie will be delicious both warm and cooled. Top with coconut topping.

Coconut topping:

Combine unsweetened condensed milk, sugar, and egg yolks in a saucepan. Whisk until the yolks are fully incorporated. Add the butter, melt it, and bring the mixture to a boil. Cook, stirring constantly, until the cream thickens, 12-15 minutes. Add the coconut, nuts, and vanilla extract and let cool completely.
Exit: 4 tbsp.