Pecan Chocolate Chip Brownies Recipe

5 1
Pecan Chocolate Chip Brownies Recipe
Pecan Chocolate Chip Brownies Recipe photo by Taste of Home
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Pecan Chocolate Chip Brownies Recipe

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5 1
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"We call these 'magic bars' because they're fast and easy to make, and they disappear quickly when finished-just like magic!" declared Beverly Wilkerson of Crocker, Missouri.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 2 tubes (16-1/2 ounces each ) refrigerated chocolate chip cookie dough
  • 3/4 cup sweetened shredded coconut, divided
  • 1 package fudge brownie mix (8-inch square pan size)
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans

Directions

Press cookie dough into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup coconut and press firmly into dough.
Prepare brownie batter according to package directions; carefully spread over coconut. Sprinkle with remaining coconut; top with chocolate chips and pecans.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Yield: 2 dozen.
Editor's Note: If desired, 4-1/2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.
Originally published as Chocolate Chip Brownies in Quick Cooking November/December 2003, p10

  • 2 tubes (16-1/2 ounces each ) refrigerated chocolate chip cookie dough
  • 3/4 cup sweetened shredded coconut, divided
  • 1 package fudge brownie mix (8-inch square pan size)
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans
  1. Press cookie dough into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup coconut and press firmly into dough.
  2. Prepare brownie batter according to package directions; carefully spread over coconut. Sprinkle with remaining coconut; top with chocolate chips and pecans.
  3. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Yield: 2 dozen.
Editor's Note: If desired, 4-1/2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.
Originally published as Chocolate Chip Brownies in Quick Cooking November/December 2003, p10

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