Description
A delightful twist on classic chocolate brownies featuring a creamy coconut and pecan topping.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Melt the butter in a large bowl. Stir in sugar, eggs, and vanilla until well combined.
- Add flour, cocoa powder, and salt; mix until just combined.
- Pour the brownie batter into the prepared pan and spread evenly.
- Combine coconut, pecans, and sweetened condensed milk in a separate bowl. Spread this topping over the brownie batter.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool before cutting into squares and serving.
Notes
To store brownies, place in an airtight container. They can be kept at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg