Best Coconut Pecan Brownies Recipes

COCONUT-PECAN-CRUSTED BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• Make topping:
• In a 1 1/2-quart bowl stir together topping ingredients until combined well.
• Make brownie layer:
• In a 1 1/2-quart saucepan melt butter over moderately low heat. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.
• Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

COCONUT PECAN BROWNIES

Steps:

• HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
• In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well.
• Spread batter in prepared pan. Sprinkle pecans and chocolate chips evenly over top.
• BAKE 42 to 52 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Cut into bars.

COCONUT-PECAN BROWNIES

Steps:

• 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.

COCONUT PECAN SOUR CREAM BROWNIES

Steps:

• Preheat oven to 350 (175 c); grease 9x13 inch baking pan.
• Mix brownie mix, eggs, oil, water.
• Add sour cram and coconut pecan frosting mix, spread in prepared pan.
• Bake for 20 minutes.
• Take out of oven and sprinkle with chocolate chips and chopped pecans.
• Place back in oven for 5-8 minutes, take out and use a spatula to spread chocolate chips around to frost brownies.

BROWNIES WITH COCONUT-PECAN FILLING

Steps:

• 1. Make coconut-pecan filling by combining sugar, evaporated milk, 1/4 cup butter, vanilla and egg yolk in saucepan. Blend well. Cook over medium heat until thickened, stirring frequently, about 10 minutes. Remove from heat. Stir in coconut and pecans. Cool to room temperature.
• 2. Preheat oven to 350 degrees. Lightly grease heart-shaped muffin tins.
• 3. Sift cocoa, flour and salt into a bowl. Set aside.
• 4. Cream butter and sugar together. Add eggs and vanilla. Blend well.
• 5. Add sifted dry ingredients and mix just until they disappear into the batter.
• 6. Spoon brownie batter into prepared cupcake tins, filling 1/3 of the way to top. Flatten a heaping tablespoon of cooled coconut-pecan filling and layer over brownie batter. Cover completely with more brownie batter, filling just about to the top of each cup.
• 7. Bake in preheated 350-degree oven for 18 to 20 minutes, until done. Allow to cool slightly in pan. Remove brownies and cool completely on wire rack.
• 8. Frost with your favorite chocolate frosting or make a rich chocolate topping by melting 1/2 cup semisweet chocolate morsels with 3 tablespoon butter in a saucepan over low heat. Stir until chocolate is melted. Allow to cool slightly. Spoon over brownies. It will get firm at room temperature.
• 9. If you'd rather not frost the brownies, just dust with powdered sugar and nestle a scoop of premium ice cream over the top at serving time.
• 10. Makes 9 brownies when using 1/3-cup capacity cupcake tins.

CARAMEL-COCONUT-PECAN BROWNIES

Steps:

• Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with coconut, 1 (12-ounce) package semisweet chocolate morsels, and chopped pecans. Drizzle evenly with sweetened condensed milk. Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Cool completely on wire rack. Cut into squares.

COCONUT COCOA PECAN CHOCOLATE CHIP BROWNIES

Steps:

• Heat oven to 350ºF. Grease bottom and sides 9×13 inch baking pan. Mix sugars, coconut oil, vanilla and eggs in medium bowl. Mix flour, cocoa, baking powder and salt in separate bowl. Add the flour mixture in gradually, mixing until smooth after each addition. Spread batter in pan, and sprinkle with chopped pecans and chocolate chips. Bake 30-35 minutes or until toothpick or cake-tester inserted in center comes out clean. Serve with cold milk after they've cooled.
• Variations -.
• Melt caramel, adding about 1 tablespoon of milk to thin it and drizzle it over brownies.
• You can also substitute walnuts for pecans.
• Dark chocolate chunks can be chopped up and put on instead of the chocolate chips.
• Mix half of the chocolate chips in the batter before putting it in the pan.
• Sprinkle shredded coconut on top with the nuts and chocolate.

CARAMEL COCONUT PECAN BROWNIES

Steps:

• preheat oven to 350.
• in small bowl, blend vanilla wafer crumbs, sweetened condensed milk. Work in vanilla and coconut. Spread evenly in pan (9 inch square)sprinkle with pecans, set aside.
• in small saucepan, bring butter and brown sugar to boil, stirring. Simmer 1 minute, stirring constantly. Cafeully pour hot caramel over pecans, covering entire top.
• bake 25 minutes, until caramel is bubblyall over brownie.
• cool completely, cut into bars.
• 25 servings.

FROSTED PECAN-COCONUT BROWNIES

Steps:

• Preheat oven to 350°F. Reserve 32 pecan halves for garnish; coarsely chop remaining pecans. Beat eggs and 2 cups of the brown sugar in large bowl with wire whisk until well blended. Add butter, chocolate and vanilla; mix well. Stir in flour and salt until well blended. Add 1/2 cup of the coconut and 3/4 cup of the chopped pecans; stir. Pour batter into lightly greased 13x9-inch baking pan.
• Bake 30 min. Cool completely in pan on wire rack.
• Mix frosting, remaining 1/2 cup coconut, remaining 1/4 cup brown sugar and the remaining chopped pecans; spread over brownies. Cut into 32 pieces; top each with 1 pecan half. Store in tightly covered container at room temperature.

COCONUT PECAN BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan. In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add pecan frosting and sour cream mix well. Spread batter in greased pan. Sprinkle pecans and chocolate chips evenly over top.Bake at 350°F. for 42 to 52 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry brownie mix. Bake as directed above.Nutrition Per Serving (1 bar): Calories 290 Protein 2g Carbohydrate 31g Fat 17g Sodium 100mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COCONUT & PECAN CRUSTED BROWNIES

Steps:

• In a large bowl, combine dry brownie mix with 2 eggs, 1/4 cup water & 1/2 cup oil. Whisk until few lumps appear. Pour into a greased 13x9" pan. Bake at 350˚F for 9 minutes (will not be done, the edges should just start to look set.)
• Meanwhile, in a separate bowl, prepare the crust by mixing together the sweetened condensed milk, vanilla, 1 egg, chopped pecans, & shredded coconut. Stir to combine.
• Once brownies have baked the first 9 minutes remove them from the oven & spoon the coconut mixture over the top, distributing as evenly as possible over the top of the brownies. It does sink into the raw brownies just a little bit, so don't pour the whole bowl on top or you won't be able to spread it. Sprinkle with chocolate chips/chunks.
• Return the brownies to the oven & bake an additional 25-30 minutes until the edges are brown & a toothpick comes out pretty clean from the center; mine took about 27 minutes. Allow to cool before cutting & serving.
• *Makes 18-24 brownies.