I do feel like I am constantly making something in brownie/ bar form. BUT it is some sort of chocolate so that is ALWAYS alright with me.
The Brownie recipe is adapted from brown eyed baker. And the topping from bakingdom. I made a couple slight changes, and I must admit they are GRRREEEEEAAAT!
For the Brownies:
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
6 ounces dark chocolate, coarsely chopped
5 ounces semi sweet chocolate
5 ounces semi sweet chocolate
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Butter the sides and bottom of a 9×13-inch baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour, salt, and cocoa powder together
Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
Wisk in eggs and vanilla very gently… Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 20 minutes (times vary), rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
TOPPING:
3 egg yolks
1 cup (7 ounces) sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup heavy cream
1 teaspoon vanilla extract
1 cups toasted, chopped pecans
1/2 cup chopped walnuts
2 cups packed sweetened coconut
To make the topping: While the brownies are baking, mix the egg yolks, sugar, and salt together in a medium bowl. Beat in the butter, then slowly beat in the cream and vanilla until combined. Pour into a medium saucepan set over low heat. Cook, stirring constantly, until the mixture is puffy and begins to thicken (this part took awhile for me, just keep it up until its slightly think). Pour the mixture into a medium bowl and allow to cool to room temperature. Stir in the pecans and coconut. Spread all of the mixture over the top of the brownies.
then EAT!
