Decadent Brownies: The Ultimate Brownie Recipe
Introduction to Decadent Brownies
Brownies are the quintessential dessert that brings joy to everyone who enjoys chocolate. With their rich, fudgy texture and delightful toppings, they are an irresistible treat for any occasion. Today, we’ll explore how to create Decadent Brownies with a Coconut Pecan Topping that will not only satisfy your sweet tooth but also impress your friends and family.
A Personal Story Behind My Decadent Brownies Journey
Growing up, my grandmother would often bake brownies for special family gatherings. The aroma would fill the house, creating a warm and inviting atmosphere. Her secret topping, made with coconut and pecans, made her brownies a standout. As I learned to bake, I cherished recreating her recipe, adding my own twist along the way. This recipe is a tribute to those sweet memories and the joy that brownies bring.
What Makes This Decadent Brownies Recipe Special?
This recipe stands out because of its combination of rich chocolate brownie base topped with a sweet and chewy coconut pecan mixture. The contrast of textures—from the fudgy brownies to the crunchy pecans and soft coconut—creates a delightful experience in every bite. Plus, the use of simple, wholesome ingredients makes these brownies a treat you can feel good about indulging in.
The Full Decadent Brownies Recipe
Ingredients
- ½ cup unsalted butter, melted and warm
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- ⅔ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips
- ⅔ cup evaporated milk, full fat
- ⅔ cup brown sugar, packed
- 2 large egg yolks
- 5 tablespoons unsalted butter, cut into pieces
- A couple pinches of salt
- 1 teaspoon pure vanilla extract
- ⅔ cup finely chopped pecans
- 1⅔ cups sweetened shredded coconut, roughly chopped
- Flaky sea salt, optional, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square pan with foil or parchment paper, leaving a couple of inches of overhang on two sides for easy removal. Lightly grease the foil or parchment.
- In a large bowl, whisk together the melted butter and granulated sugar vigorously for about 1 minute. This ensures a light and fluffy batter. Add the eggs, water, and vanilla extract, whisking for another 30 seconds.
- Sprinkle the cocoa powder, powdered sugar, flour, and salt over the wet ingredients. Use a rubber spatula or wooden spoon to stir until the mixture is glossy and well combined. Gently fold in the chocolate chips for extra fudgy goodness.
- Pour the brownie batter into the prepared pan and smooth the top. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist fudgy crumbs (not raw batter). Be careful not to overbake! Once done, remove from the oven and place on a cooling rack.
- While the brownies cool, prepare the topping. In a medium saucepan over medium-low heat, combine the evaporated milk, brown sugar, egg yolks, butter, and salt. Whisk constantly as you bring the mixture to a gentle simmer.
- Once simmering, continue to whisk frequently for about 3-4 minutes until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in the vanilla, pecans, and coconut.
- Spoon the topping onto the cooled brownies and carefully spread it into an even layer. If desired, sprinkle with flaky sea salt for a touch of elegance. Allow the topping to firm up before cutting into squares. For quicker setting, place the brownies in the refrigerator. These brownies are best served at room temperature.
Serving Suggestions and Variations for Decadent Brownies
These brownies can be served warm with a scoop of vanilla ice cream on top for a decadent dessert. Alternatively, you can pair them with fresh berries for a refreshing contrast. Feel free to experiment with different types of chocolate chips, such as dark chocolate or white chocolate. For an extra flavor twist, try adding a swirl of peanut butter into the brownie batter before baking!
Frequently Asked Questions About Decadent Brownies
Can I make these brownies nut-free?
Yes! Simply omit the pecans for a delicious nut-free version.
How should I store leftover brownies?
Store your brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
Can I freeze these brownies?
Absolutely! Wrap the brownies tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator before enjoying.
Decadent Brownies with Coconut Pecan Topping
Equipment
- 9x9 inch square pan for baking brownies
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, melted and warm
- 0.75 cup granulated sugar
- 2 large eggs
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- 0.67 cup unsweetened cocoa powder
- 0.5 cup powdered sugar
- 0.75 cup all-purpose flour
- 0.25 teaspoon salt
- 0.5 cup chocolate chips
Topping Ingredients
- 0.67 cup evaporated milk, full fat
- 0.67 cup brown sugar, packed
- 2 large egg yolks
- 5 tablespoons unsalted butter, cut into pieces
- pinches salt
- 1 teaspoon pure vanilla extract
- 0.67 cup finely chopped pecans
- 1.67 cups sweetened shredded coconut, roughly chopped
- optional flaky sea salt, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9 inch square pan with foil or parchment paper, leaving a couple of inches of overhang on two sides for easy removal. Lightly grease the foil or parchment.
- In a large bowl, whisk together the melted butter and granulated sugar vigorously for about 1 minute. Add the eggs, water, and vanilla extract, whisking for another 30 seconds.
- Sprinkle the cocoa powder, powdered sugar, flour, and salt over the wet ingredients. Use a rubber spatula or wooden spoon to stir until the mixture is glossy and well combined. Gently fold in the chocolate chips.
- Pour the brownie batter into the prepared pan and smooth the top. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist fudgy crumbs (not raw batter). Be careful not to overbake! Once done, remove from the oven and place on a cooling rack.
- While the brownies cool, prepare the topping. In a medium saucepan over medium-low heat, combine the evaporated milk, brown sugar, egg yolks, butter, and salt. Whisk constantly as you bring the mixture to a gentle simmer.
- Once simmering, continue to whisk frequently for about 3-4 minutes until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in the vanilla, pecans, and coconut.
- Spoon the topping onto the cooled brownies and carefully spread it into an even layer. If desired, sprinkle with flaky sea salt. Allow the topping to firm up before cutting into squares. For quicker setting, place the brownies in the refrigerator. These brownies are best served at room temperature.