Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Brownies:

  3. 1 1/4 cups all purpose flour

  4. 1 1/4 cups unsweetened cocoa powder

  5. 2 1/2 cups sugar

  6. 2 cups solid vegetable shortening

  7. 1/2 cup light corn syrup

  8. 1 1/2 tsp. vanilla extract

  9. 1/2 tsp. salt

  10. 6 large eggs

  11. Topping:

  12. 1 1/2 cups half and half 1 1/4 cups sugar

  13. 1/2 cup butter, diced, room temperature

  14. 6 large egg yolks

  15. 1 tsp. vanilla extract

  16. 24 ounce package sweetened flaked coconut

  17. 2 cups chopped pecans

Instructions Jump to Ingredients ↑

  1. For the Brownies:

  2. Preheat the oven to 350 degrees. Butter and flour the inside of an 11x17 inch baking pan. Whisk together the flour and cocoa in a medium bowl. Combine the sugar, shortening, corn syrup, vanilla and salt in a large bowl and beat until blended. Beat in the eggs. Gradually add the flour mixture and beat until blended. Spread the brownie batter evenly in the prepared pan. Bake the brownies about 22 to 24 minutes until a toothpick comes out with a few crumbs. Transfer the pan to a rack and cool the brownies completely.

  3. For the Topping:

  4. Stir together the half and half, sugar, butter, yolks and vanilla in a large saucepan over medium heat. Cook without boiling until the mixture reaches 180 degrees on a candy thermometer, stirring constantly. Remove the pan from the heat and stir in the coconut and pecans. Pour the topping into a large bowl and refrigerate 1 hour. Spread the topping evenly over the cooled brownies. Refrigerate 1 hour before cutting the brownies into squares. Store the brownies covered and refrigerated.


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