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Coconut-Pecan Brownies

 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 King Arthur Unbleached 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.
Nutritional 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.