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Coconut-Pecan Brownies

These moist, bakery-style brownies are made even better with a creamy cheese frosting featuring coconut and pecans. —Lesley Pew, Lynn, Massachusetts
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1 cup butter, cubed
  • 4 ounces bittersweet chocolate, chopped
  • 4 large eggs
  • 2-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups chopped pecans
  • FROSTING:
  • 3/4 cup white baking chips
  • 6 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons brown sugar
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup chopped pecans

Directions

  • In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. Fold in pecans.
  • Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For frosting, in a microwave, melt baking chips; stir until smooth. Cool slightly. In a large bowl, beat cream cheese and butter until fluffy. Add the melted chips, sugars, vanilla and salt; beat until smooth. Stir in coconut and pecans. Spread over brownies. Store in the refrigerator.
Nutrition Facts
1 each: 453 calories, 29g fat (13g saturated fat), 74mg cholesterol, 188mg sodium, 47g carbohydrate (36g sugars, 2g fiber), 5g protein.
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