Now, for the signature topping. In a medium saucepan, I combine the evaporated milk, sugar, egg yolks, and the stick of butter. I cook this over medium heat, stirring constantly with a whisk. This is not the time to walk away. I keep stirring until the butter melts and the mixture thickens noticeably, about 10-12 minutes. It should coat the back of a spoon and reach about 180°F if you’re using a thermometer. It transforms from a thin liquid to a beautiful, pudding-like custard. I immediately remove it from the heat and stir in the vanilla, toasted coconut, and chopped pecans. The mixture will be thick and fragrant.
I carefully spoon and spread this warm coconut-pecan frosting evenly over the top of the raw brownie batter in the pan. It’s a thick layer, and that’s exactly what we want. I place the pan in the oven and bake for 35-45 minutes. The top will be set and golden brown, and a toothpick inserted into the brownie layer (try to avoid the gooey topping) should come out with moist crumbs, not wet batter. The hardest part is the wait—I let these cool completely in the pan on a wire rack, then I use the parchment paper to lift the entire slab out before cutting into squares. The wait ensures clean cuts and allows the flavors to settle into perfection.
Pro Tips for Best Results
I tested the brownie base three different ways: with melted chocolate/chips, with cocoa powder, and with the chopped baking bar method. The chopped baking bar melted with butter is the undisputed champion for a rich, fudgy, and intensely chocolatey base. It creates a denser, more sophisticated flavor that can stand up to the sweet topping. Cocoa powder brownies were too cakey and got lost.(See the next page below to continue…)