- 1 lb. butter
- 1 lb. 12 oz. semisweet chocolate , chopped
- 6 oz. unsweetened chocolate
- 6 eggs
- 2 tablespoons instant espresso
- 2 tablespoon vanilla
- 2 1/4 cups sugar
- 1 1/4 cups flour
- 1 tablespoon baking powder
- 1 tsp salt
- 3 cups pecans, toasted and chopped
Caramel Coconut Frosting
- 1 3/4 cups whole milk
- 1 3/4 cups unsweetened coconut milk
- 1 cup goat’s milk
- 3/4 cup plus 1 tablespoon sugar
- 1/4 cup water
- 1 vanilla bean , seeds scraped and reserved
- 2 tablespoons corn syrup
- 2 tablespoons butter, cut in small pieces
- 1/2 tsp. vanilla extract
- 1 1/4 cups toasted chopped pecans
- 1 1/4 cups shredded coconut
- 1 cup chopped bittersweet chocolate, chopped
- 1 cup heavy cream
Preheat oven to 350 degrees.
12 x18x2 baking pan lined with parchment , buttered and floured with cocoa powder.
Melt the butter , 1 lb. chopped chocolate and unsweetened chocolate over a double boiler. Allow to cool slightly. In a large bowl stir together the eggs, espresso, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, whisk together the flour, baking powder and salt. Add to the chocolate mixture. Toss the pecans and remaining chopped chocolate in 1/4 cup flour and stir into batter. Pour into prepared baking sheet. Bake 20 minutes, then give the brownies a good rap on the counter to release any air and return to oven. Bake for about 15 minutes or until tooth pick inserted into the center comes out clean. Do not over bake. Allow to cool and refrigerate overnight.
Caramel Coconut Frosting:
In a small saucepan , combine the milk, coconut milk and goat’s milk and bring to simmer over low heat. Keep warm. In a separate saucepan prepare the caramel. Combine the sugar and 1/4 cup water over high heat; cook without stirring until deep amber color is achieved. Slowly whisk in the warm milk mixture; continue to whisk until smooth. Add the vanilla seeds and corn syrup. Bring to boil and reduce heat ; stir constantly until mixture is reduced by half and resembles caramel sauce.
Remove from heat; whisk in the butter, vanilla and salt. Pour into a bowl and stir in the coconut and toasted pecans. Allow to cool to room temperature.
Spread the Coconut Caramel Frosting onto the top of the brownies; set aside. Make the ganache by heating the milk and chopped chocolate in 30 second intervals until chocolate is almost melted. Stir until mixture comes together and is smooth and shiny. Drizzle over top over frosted brownies. Set in refrigerator and allow to firm up. Once the ganache has firmed, cut brownies into squares.