Directions

1. 1

   Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper for easy removal. In a small bowl, combine the flour, salt, and baking soda, then set aside.

2. 2

   In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the cocoa powder until the mixture becomes smooth and glossy.

3. 3

   Add both the granulated sugar and brown sugar to the cocoa mixture, stirring well to combine. Then add the 2 whole eggs and 1 teaspoon vanilla extract, stirring until everything is fully incorporated.

4. 4

   Switch to a wooden spoon and gently fold the dry flour mixture into the wet ingredients until just combined. Do not overmix.

5. 5

   Pour the batter into your prepared pan, spreading it evenly. Bake for 25 to 28 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool completely to room temperature.

6. 6

   While the brownies cool, prepare the frosting. In a clean medium saucepan, whisk together the 2 egg yolks and evaporated milk. Stir in the brown sugar, butter pieces, and salt for the frosting.

7. 7

   Place the frosting mixture over medium heat and cook, stirring constantly, for 10 to 12 minutes until it reaches a boil and thickens. The frosting is ready when it coats the back of a spoon and leaves a clear trail when you draw your finger across it. The egg yolk mixture must reach 160°F for food safety.

8. 8

   Remove the frosting from heat and stir in the 1 teaspoon vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature, stirring occasionally, as it will continue to thicken while cooling.

9. 9

   Once both the brownies and frosting have reached room temperature, spread the frosting evenly over the cooled brownies. Refrigerate for at least 1 hour until the frosting is completely set before cutting into portions and serving.