Brownies with nuts and coconut

Ingredients:

Brownie

• 60 g unsweetened baking chocolate
• 1/3 cup solid vegetable fat
• 2 large eggs
• 1 cup of sugar
• 2/3 cup premium flour
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 cup chopped pecans
• 1 tsp vanilla extract
• Coconut topping, recipe below

Coconut topping

• 1 cup unsweetened condensed milk
• 1 cup of sugar
• 4 egg yolks
• 110 g butter
• 280 g fresh or frozen grated coconut, defrosted
• 1.5 cups nuts (pecans, walnuts, or almonds), finely chopped
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Grease the bottom of a 20x20x5 cm baking pan.
2. Melt the chocolate and shortening in the microwave or over a double boiler. Cool slightly. Beat the eggs thoroughly in a bowl. Add the sugar and mix thoroughly, then fold in the chocolate mixture.
3. Sift the flour with baking powder and salt and add to the chocolate mixture. Add the pecans and vanilla extract.
4. Spread the batter evenly into the prepared pan. Bake until a toothpick inserted into the center of the brownie comes out clean, 25-30 minutes.
5. Cool in the pan for 5 minutes, then cut into squares. The brownie will be delicious both warm and cooled. Top with coconut topping.
   
   Coconut topping:
   
   Combine unsweetened condensed milk, sugar, and egg yolks in a saucepan. Whisk until the yolks are fully incorporated. Add the butter, melt it, and bring the mixture to a boil. Cook, stirring constantly, until the cream thickens, 12-15 minutes. Add the coconut, nuts, and vanilla extract and let cool completely.
   Exit: 4 tbsp.