Brownies With Coconut Pecan Filling Recipes

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COCONUT PECAN BROWNIES



Coconut Pecan Brownies image

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

nonstick cooking spray, Crisco Original
1 (19 1/2 ounce) package pillsbury classic traditional fudge brownie mix
1/2 cup crisco vegetable oil
1/4 cup water
2 large eggs
1 (15 ounce) can pillsbury coconut pecan frosting
1 (8 ounce) container sour cream
1/2 cup pecans, chopped
1/2 cup miniature semisweet chocolate chips

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



Coconut Pecan Blondies image

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

1 egg
3/4 cup plus 2 tablespoons packed brown sugar
1/2 cup butter, melted and cooled
1-1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup coarsely chopped pecans, toasted
2/3 cup sweetened shredded coconut
4 ounces white baking chocolate, coarsely chopped

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



Coconut-Pecan Brownies image

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

1 cup butter, cubed
4 ounces bittersweet chocolate, chopped
4 large eggs
2-1/2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups chopped pecans
FROSTING:
3/4 cup white baking chips
6 ounces cream cheese, softened
1/2 cup butter, softened
1-1/2 cups confectioners' sugar
3 tablespoons brown sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup sweetened shredded coconut
3/4 cup chopped pecans

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



Easy Pecan Pie Brownies image

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

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
4 eggs
1/2 cup packed brown sugar
1/2 cup light corn syrup
1 1/2 teaspoons vanilla
1/4 cup butter, melted
2 cups chopped pecans

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



Brownies with Coconut-Pecan Filling image

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

brownies
1/4 c baking cocoa
1 c all purpose flour
1/4 tsp salt
1/2 c unsalted butter
1 c sugar
2 large eggs
1/2 tsp vanilla
coconut pecan filling
1/2 c sugar
1/2 c evaporated milk
1/4 c unsalted butter
1/2 tsp pure vanilla extract
1 egg yolk, beaten
3/4 c coconut
3/4 c pecans, toasted and chopped

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



Coconut-Pecan-Crusted Brownies image

Categories     Chocolate     Dessert     Bake     Coconut     Pecan     Winter     Gourmet

Number Of Ingredients 15

For topping
3/4 cup sweetened flaked coconut
3/4 cup pecans, chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
For brownie layer
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon baking powder
1/2 teaspoon salt

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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