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Double Chocolate Coconut Brownies Recipe

Double Chocolate Coconut Brownies Recipe photo by Taste of Home

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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

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Double Chocolate Coconut Brownies Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 30 Servings

15 40 55

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 over cooled brownies. Yield: 2-1/2 dozen.

Nutritional 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.

Originally published as Double Chocolate Coconut Brownies in Simple & Delicious April/May 2013, p55

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Double Chocolate Coconut Brownies

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Reviewed on Apr. 19, 2013 by anncwallace

Rich, sweet, and delicious. I don't like coconut, so I omitted that, and its still yummy. The only problem is the sweetened condensed milk sticks to the pan.

Reviewed on Mar. 18, 2013 by maulefamily

These were so good. I made them with our school's bake sale in mind and most of them didn't make it there.