Taste of Home
Double Chocolate Coconut Brownies
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
YIELD: 2-1/2 dozen.
Thanks to a head start from a mix, it's easy to bake up these crowd-pleasing treats. It's hard to stop at just one brownie, but don't worry—my recipe makes 30 servings! —Brenda Melancon, McComb, Mississippi
Ingredients
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1 package fudge brownie mix (13x9-inch pan size)
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1/2 cup canola oil
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1/4 cup water
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3 large eggs
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1/2 cup semisweet chocolate chips
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1/2 cup white baking chips
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1/2 cup chopped walnuts
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1 can (14 ounces) sweetened condensed milk
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2-1/2 cups sweetened shredded coconut
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FROSTING:
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1/4 cup butter, softened
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1/4 cup evaporated milk
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2 tablespoons baking cocoa
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2 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
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1.
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.
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2.
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.
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3.
Place frosting ingredients in a small bowl; beat until smooth. Spread over cooled brownies.
Nutrition Facts
1 brownie: 285 calories, 15g fat (6g saturated fat), 32mg cholesterol, 129mg sodium, 36g carbohydrate (29g sugars, 1g fiber), 4g protein.
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