Coconut Pecan Brownies: The Best Coconut Pecan Brownies Recipe from Cook'n

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	Coconut Pecan Brownies

Serves: 24

Print this Recipe

Serving Size: 1 bar
Oddny Cerisano - Houston, Texas
Bake-Off® Contest 34, 1990
A wonderful coconut topping rises to the surface of this brownie cake during baking. It's a perfect dessert for potluck gatherings.

   1 (1-pound 3.5-oz) package fudge brownie mix
   1/2 cup water
   1/2 cup oil
   1 egg
   1 (15-ounce) can coconut pecan ready-to-spread frosting
   1 cup dairy sour cream
   1/2 cup chopped pecans
   1/2 cup miniature semisweet chocolate chips

Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan. In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add pecan frosting and sour cream; mix well. Spread batter in greased pan. Sprinkle pecans and chocolate chips evenly over top.

Bake at 350°F. for 42 to 52 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars.

HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry brownie mix. Bake as directed above.

Nutrition Per Serving (1 bar): Calories 290; Protein 2g; Carbohydrate 31g; Fat 17g; Sodium 100mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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