Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Step 2: In a saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and allow to cool slightly.
Step 3: Whisk in the sugar, then beat in the eggs one at a time. Stir in vanilla.
Step 4: Add the flour and salt and stir just until combined. Pour the batter into the prepared baking dish and spread evenly.
Step 5: Bake for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
Step 6: While the brownies are cooling, make the frosting. In a medium saucepan, combine the sweetened condensed milk, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 8–10 minutes.
Step 7: Remove from heat and stir in coconut, pecans, and vanilla. Allow to cool slightly, then spread over the cooled brownies.
Step 8: Let the frosted brownies set for at least 30 minutes before slicing and serving.
Storage Information
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for a firmer texture. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving.
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