Decadent brownies with a rich chocolate base topped with a sweet coconut-pecan frosting, inspired by the classic German Chocolate Cake.

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Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
In a large bowl, mix together melted butter, granulated sugar, eggs, and vanilla extract until smooth.
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until combined.
Fold in melted chocolate until smooth and evenly mixed.
Pour the batter into the prepared pan, spreading it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
While the brownies bake, prepare the frosting: In a saucepan, combine evaporated milk, butter, brown sugar, vanilla, and salt. Cook over medium heat, stirring occasionally, until the mixture begins to bubble.
Once it’s bubbling, lower the heat and cook for another 5–7 minutes until thickened. Remove from heat and let it cool for a few minutes.
Stir in the egg yolk, coconut, and pecans. Mix until well combined, then set aside to cool slightly.
Once the brownies are finished baking, let them cool in the pan for 10 minutes, then spread the coconut-pecan frosting on top.
Allow the brownies to cool completely before cutting into squares and serving.

If you prefer, you can use a store-bought coconut-pecan frosting for convenience.
For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
These brownies can be stored at room temperature in an airtight container for up to 3 days or refrigerated for longer shelf life.
For added texture, try sprinkling extra chopped pecans on top of the frosting before serving.