COCONUT PECAN BROWNIES
I received an email today from Crisco Cooks and this is one of the featured recipes that you can find at the www.crisco.com website.
Provided by senseicheryl
Categories Bar Cookie
Time 57m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
- In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well.
- Spread batter in prepared pan. Sprinkle pecans and chocolate chips evenly over top.
- BAKE 42 to 52 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Cut into bars.
COCONUT PECAN BLONDIES
Here's a classic white chocolate brownie that I've entered in the state fair and frequently made for the men I work with- I'm a landscaper. I enjoy munching on these while cheering on my alma mater, Ohio State University.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 brownies.
Number Of Ingredients 10
Steps:
- In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 194 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- 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 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.
Nutrition Facts : Calories 453 calories, Fat 29g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 188mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
EASY PECAN PIE BROWNIES
Two favorites - pecan pie and fudge brownies come together in this dessert that's made with Betty Crocker® brownie mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake 25 minutes.
- In large bowl, stir brown sugar, corn syrup, vanilla, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
- Bake 25 to 30 minutes or until topping is set. Cool completely in pan on cooling rack. Refrigerate 2 hours. Use foil to lift from pan. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 400, Carbohydrate 45 g, Fat 5, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg
BROWNIES WITH COCONUT-PECAN FILLING
My husband loves this recipe. He loves coconut and pecans. This is a great Valentine Recipe.
Provided by Kathleen Taylor
Categories Chocolate
Number Of Ingredients 16
Steps:
- 1. Make coconut-pecan filling by combining sugar, evaporated milk, 1/4 cup butter, vanilla and egg yolk in saucepan. Blend well. Cook over medium heat until thickened, stirring frequently, about 10 minutes. Remove from heat. Stir in coconut and pecans. Cool to room temperature.
- 2. Preheat oven to 350 degrees. Lightly grease heart-shaped muffin tins.
- 3. Sift cocoa, flour and salt into a bowl. Set aside.
- 4. Cream butter and sugar together. Add eggs and vanilla. Blend well.
- 5. Add sifted dry ingredients and mix just until they disappear into the batter.
- 6. Spoon brownie batter into prepared cupcake tins, filling 1/3 of the way to top. Flatten a heaping tablespoon of cooled coconut-pecan filling and layer over brownie batter. Cover completely with more brownie batter, filling just about to the top of each cup.
- 7. Bake in preheated 350-degree oven for 18 to 20 minutes, until done. Allow to cool slightly in pan. Remove brownies and cool completely on wire rack.
- 8. Frost with your favorite chocolate frosting or make a rich chocolate topping by melting 1/2 cup semisweet chocolate morsels with 3 tablespoon butter in a saucepan over low heat. Stir until chocolate is melted. Allow to cool slightly. Spoon over brownies. It will get firm at room temperature.
- 9. If you'd rather not frost the brownies, just dust with powdered sugar and nestle a scoop of premium ice cream over the top at serving time.
- 10. Makes 9 brownies when using 1/3-cup capacity cupcake tins.
COCONUT-PECAN-CRUSTED BROWNIES
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- Make topping:
- In a 1 1/2-quart bowl stir together topping ingredients until combined well.
- Make brownie layer:
- In a 1 1/2-quart saucepan melt butter over moderately low heat. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.
- Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
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Reviews 15Category DessertCuisine AmericanTotal Time 40 mins
- Preheat oven to 325 degrees. Line a 13 x 9 inch baking dish with foil and spray lightly with nonstick cooking spray; set aside.
- Spread pecans evenly on rimmed cookie sheet. Toast in oven until fragrant, 5 to 8 minutes. Allow to cool. After pecans have finished cooling, whisk egg yolks, sugar and salt in a small saucepan until combined. Whisk in butter, then gradually whisk in heavy cream and vanilla extract. Cook over low heat, stirring constantly, until the mixture is fluffy, begins to thicken, and registers about 180 degrees on an instant-read thermometer, about 10 to 12 minutes. Remove from heat, stir in the pecans and sweetened coconut. Spread the topping evenly onto the cooled brownies, cover with foil and refrigerated until set, about 2 hours. Cut into squares and serve.
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- Heat oven to 350°F (325°F for dark pan). Grease bottom only of 9- or 8-inch square pan with shortening or cooking spray. Set Chocolate Syrup aside. In medium bowl, mix all base ingredients. Spread mixture in pan, pressing down evenly with back of spoon or fork.
- In large bowl, beat all filling ingredients 50 strokes with spoon. Spoon and spread batter evenly over base. In small bowl, mix all topping ingredients; sprinkle over filling.
- Bake 35 to 40 minutes for 9-inch pan (45 to 50 minutes for 8-inch pan) or until coconut is golden brown and bars begin to pull away from sides of pan. Cool 1 hour 30 minutes to 2 hours before serving. Cut into 4 rows by 4 rows. Serve at room temperature topped with whipped cream and additional crushed granola bars.
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Ratings 2Category DessertCuisine AmericanTotal Time 50 mins
- Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper and spray lightly with nonstick spray. Set it aside.
- In a small mixing bowl, stir together the coconut flakes, sweetened condensed milk, vanilla, and salt. Stir until the ingredients are well combined.
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Servings 9Estimated Reading Time 6 minsCategory Bars/CookiesTotal Time 1 hr 15 mins
- Grease the bottom and sides of a 9″ x 9″ square pan with butter. Lay a piece of parchment paper across the bottom and up the sides of the pan, allowing the paper to hang over the sides of the pan by one to two inches. Butter the bottom and sides of the paper, and dust the bottom and all sides with cocoa. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, mix the eggs on medium speed until they are light, foamy, and lemony. Add the vanilla and mix to incorporate.
- Place a wire mesh strainer or a sifter over the mixing bowl. Place the sugars, cocoa, and flour in the strainer, and sift the ingredients into the mixing bowl. Mix the ingredients on medium speed just until the dry ingredients are incorporated. Note: The salt is not added with the dry ingredients because the salt granules are too big to sift through most strainers.
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- Preheat oven to 325° and spray a bite-size baker pan with a non stick spray (I got my pan from Rachel Ray but you can use a muffin pan instead. Adjust the baking time to about 35 minutes).
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- In a separate medium microwave safe bowl, combine the butter, bittersweet chocolate and sugar. Microwave for 30 seconds, them remove and whisk. Repeat this process two to three more times. Whisk vigorously until smooth and glossy (sugar granules may still remain), about 1 minute.
- Allow the mixture to cool slightly. Add the eggs one at a time, whisking between each addition. Stir in the canola oil and vanilla until combined. Add in the cocoa and flour mixture and fold in just combined and no lumps remain.
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- Combine first 4 ingredients in a large bowl; add butter, eggs, and vanilla, stirring until blended. Stir in pecans.
- Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Spread with frosting. Cut brownies into 1-inch squares.
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2.5/5 (6)Total Time 1 hr 15 minsServings 32
- Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
- Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with coconut, 1 (12-ounce) package semisweet chocolate morsels, and chopped pecans. Drizzle evenly with sweetened condensed milk.
- Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Cool completely on wire rack. Cut into squares.
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- In a large bowl, combine dry brownie mix with 2 eggs, ¼ cup water & ½ cup oil. Whisk until few lumps appear. Pour into a greased 13x9" pan. Bake at 350*F for 9 minutes (will not be done, the edges should just start to look set.)
- Meanwhile, in a separate bowl, prepare the crust by mixing together the sweetened condensed milk, vanilla, 1 egg, chopped pecans, & shredded coconut. Stir to combine.
- Once brownies have baked the first 9 minutes remove them from the oven & spoon the coconut mixture over the top, distributing as evenly as possible over the top of the brownies. It does sink into the raw brownies just a little bit, so don't pour the whole bowl on top or you won't be able to spread it. Sprinkle with chocolate chips/chunks.
- Return the brownies to the oven & bake an additional 25-30 minutes until the edges are brown & a toothpick comes out pretty clean from the center; mine took about 27 minutes. Allow to cool before cutting & serving.
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