Description
Indulge in these fudgy brownies topped with a luscious coconut pecan frosting for a tropical twist on a classic dessert.
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
- 1/2 teaspoon baking powder
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
Instructions
- Preheat the oven: Set it to 350°F (175°C).
- Grease the baking pan: Generously coat a 9×13 inch baking pan with butter or non-stick spray.
- Melt the butter: In a large saucepan over low heat, melt the butter, stirring frequently.
- Mix the batter: Remove from heat and stir in sugar, eggs, and vanilla until well combined.
- Add dry ingredients: Gradually beat in flour, cocoa powder, salt, and baking powder.
- Spread in the pan: Pour the batter into the prepared baking pan.
- Bake: For 20 to 25 minutes or until a toothpick comes out with a few fudgy crumbs.
- Make the frosting: Combine coconut, pecans, evaporated milk, and brown sugar in a saucepan. Cook on medium heat until thickened, about 5-7 minutes.
- Top the brownies: Pour the warm frosting over the cooled brownies and let cool before cutting into squares.
Notes
For added flavor, sprinkle sea salt on top of the frosting before it sets. Brownies can be stored at room temperature for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg