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Double Chocolate Coconut Brownies

Double Chocolate Coconut Brownies
Thanks to a head start from a mix, it’s easy to bake up these crowd-pleasing treats. It’s hard to stop at one, but don’t worry, my recipe makes 30 servings! —Brenda Melancon, McComb, MS
30 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 1/2 cup canola oil
  • 1/4 cup water
  • 3 eggs
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white baking chips
  • 1/2 cup chopped walnuts
  • 1 can (14 ounces) sweetened condensed milk
  • 2-1/2 cups flaked coconut
  • FROSTING:
  • 1/4 cup butter, softened
  • 1/4 cup evaporated milk
  • 2 tablespoons baking cocoa
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • Beat the brownie mix, oil, water and eggs on medium speed in a large
  • bowl until blended; stir in chips and walnuts. Pour into a greased
  • 13x9-in. baking pan.
  • Bake at 350° for 20 minutes. Remove from oven. Combine condensed
  • milk and coconut in a small bowl; spread over top. Bake 20-25
  • minutes longer or until center is set. Cool on a wire rack.
  • Place frosting ingredients in a small bowl; beat until smooth. Spread
© Taste of Home 2013

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Double Chocolate Coconut Brownies (continued)

Directions (continued)

  • over cooled brownies. Yield: 2-1/2 dozen.
Nutrition Facts: 1 brownie equals 285 calories, 15 g fat (6 g saturated fat), 32 mg cholesterol, 129 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013