COCONUT & PECAN CRUSTED BROWNIES

Coconut & Pecan Crusted Brownies image

Provided by @MakeItYours

Number Of Ingredients 12

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Brownie Base:
1 (13x9) Family Size box Fudge Brownies (I used Duncan Hines)
2 eggs
1/4 cup water
1/2 cup oil
Coconut Pecan Crust:
1 (14oz) can sweetened condensed milk (or homemade)
1 tsp vanilla
1 egg
1 cup chopped pecans
1 cup sweetened shredded coconut
1/2 cup chocolate chips or chunks

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.