Classic Brownies with Coconut-Pecan Topping

Name: Classic Brownies with Coconut-Pecan Topping
Yield: Makes 24
Ingredients: 1 1/4 cups, plain cake flour (5 ounces; 142 grams); 1/2 teaspoon, table salt; 3/4 teaspoon, baking powder; 6 ounces (170 grams), unsweetened chocolate, chopped fine; 12 tablespoons, unsalted butter (1 1/2 sticks), cut into six 1-inch pieces; 2 1/4 cups, sugar (15 3/4 ounces; 447 grams); 4 , large eggs; 1 tablespoon, vanilla extract; 3/4 cup, pecans (6 ounces; 170 grams), chopped medium; 2 , large egg yolks; 1/2 cup, sugar; 1/8 teaspoon, table salt; 4 tablespoons, unsalted butter softened; 1/2 cup, heavy cream; 1/2 teaspoon, vanilla extract; 1 cup, flaked, sweetened coconut

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Appears in Cook's Illustrated March/April 2004

Desserts or Baked Goods

Chocolate

Brownies & Bars

These brownies have the flavors of German-chocolate cake.

SERVESMakes 24

TIME1½ hours, plus 2 hours cooling and 2 hours chilling

Classic Brownies with Coconut-Pecan Topping

WHY THIS RECIPE WORKS

When developing an old-fashioned, chewy chocolate brownie recipe, we found that success lay in the details. Substituting cake flour for all-purpose flour made our brownies tender, with a delicate chew. Plenty of unsweetened chocolate gave o...

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