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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

24 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

1 cup butter, cubed
4 ounces bittersweet chocolate, chopped
4 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
2 packages (3 ounces each) 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 flaked 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 13-in. x 9-in. baking pan. Bake at 350° for

2 of 2

Coconut-Pecan Brownies (continued)

Directions (continued)

35-40 minutes or until a toothpick inserted near 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. Yield: 2 dozen.

Nutrition Facts: 1 brownie equals 453 calories, 29 g fat (13 g saturated fat), 74 mg cholesterol, 188 mg sodium, 47 g carbohydrate, 2 g fiber, 5 g protein.