Coconut Pecan Frosted Brownies

I’m going to say the line every man dreads to hear from the woman he loves:

So… you notice anything different about me?

Well.  Do you?

If you are a man, and haven’t figured it out yet…..I got a make-over!!  Well, I guess my blog got a make-over, but I feel like I did too!

I was looking for something much more clean and modern.  Not so much “stuff” to distract from the purpose of what I do here….the FOOD!

So, be honest with me and tell me what you think.  I have heard from some readers who love it and some who preferred the old “homier” look.  If you don’t like it, don’t worry.  I figure in about a year, I will be tired of this new look and head back to my blog beautician for something different.

In honor of this momentous occasion, I decided to give my favorite brownie recipe of all time a new and different look as well.  I use this brownie base for everything and I adore it.  However, it was time to spice it up a bit beyond my normal chocolate frosting.  This coconut pecan frosting did the trick.
Now, I’m going to ask something that will sound impossible when you read it.  Please make these the day before you need them and let them sit overnight.  You can do it.  I promise.  Your patience and willpower will be tremendously rewarded.  I can’t tell you the science of what happens, but I can tell you from experience that these are great after they cool but outstanding after they sit overnight.

Coconut Pecan Frosted Brownies
makes 9 x 13 pan
(Brownies from The New Best Recipe, Frosting from Trisha Yearwood)


1 1/4 C cake flour
1/2 tsp salt
3/4 tsp baking powder
6 oz unsweetened chocolate, chopped fine
12 Tb unsalted butter, cut into pieces
2 1/4 C sugar
4 large eggs
1 Tb vanilla
1.  Preheat oven to 325 degrees and lightly grease a 9 x 13 glass baking pan.  In medium bowl, whisk the four, salt and baking powder.
2.  Melt chocolate and butter in microwave in a large bowl using 30 second increments, stirring after each time.  Do not let the chocolate burn!  Whisk in the sugar gradually.  Add eggs one at a time, whisking after each egg until thoroughly combined.  Whisk in the vanilla.
3.  Add the flour mixture in three additions, folding with a rubber spatula until the batter is smooth and homogeneous.
4.  Spread batter into prepared pan and bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 30-35 minutes.  Make the frosting while the brownies cook.  After cooked, cool on a wire rack for 10 minutes then top with frosting.  Allow to cool completely before serving, and even better would be to let them sit overnight!
Coconut Pecan Frosting:
1 C evaporated milk
4 egg yolks
1 C sugar
1/2 C butter
10 ounces shredded coconut
1 1/2 C pecans, toasted *Yes, it makes a difference!
1 tsp vanilla
1.  In a medium saucepan, whisk together the evaporated milk and egg yolks until completely combined.  Add the sugar and continue to whisk.  Place over medium-low heat, add the butter and mix continually until it begins to simmer.  Continue to cook and stir for another 12 minutes until thick.  If you happen to get any piece of cooked egg, just simply remove it.  Mix in the coconut, nuts and vanilla and set aside until the brownies are ready.


  1. says

    We had the garlic parm cauliflower the other night. With cauliflower from last year’s garden – blanched and frozen.
    My hubby LOVED it! I’m not big on cauliflower, but it was really good.
    Thanks! This will be a new regular in my rotation!

  2. says

    My last birthday is one of the most memorable birthdays I have celebrated. It is because I received a greeting card as well as a box of chocolate brownies which is my favorite coming from a long lost friend of mine.

  3. says

    I love to bake and invent new things whenever I’m in my kitchen. I think this recipe is worth the try, this is something new for me, good thing I’ve already bought new kitchen stuff and utensils, I will definitely try this delish recipe.

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