Best Coconut Pecan Crusted 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 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.