Coconut Pecan Frosted Brownies

7 Comments
3 minutes
March 30, 2021
Carole Jones

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

So…..do you notice anything different about me?

Well.  Do you?

Coconut Pecan Frosted Brownies

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.

Coconut Pecan Frosted Brownies
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.
sting.  Allow to cool completely before serving, and even better would be to let them sit overnight!
 
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Pecan Frosted Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale

Brownies

  • 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

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

Instructions

Brownies

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!
Frosting
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.
  • Author: Carole

Nutrition

  • Serving Size: 1 brownie
  • Calories: 391
  • Sugar: 33g
  • Sodium: 121mg
  • Fat: 23g
  • Saturated Fat: 12g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 88mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

7 comments

OurSearsKitHome
11 years ago

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!

Elanor Smallburrow
11 years ago

There’s no better thing than a frosted brownie. It’s like the ultimate dream!

Ramon Graham
11 years ago

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.

Alicia McKenzie
11 years ago

This frosted brownie looks tempting and delicious. Unfortunately, I still have to wait for my new oven for me to be able to try and bake this recipe.

Kate Jenkins
11 years ago

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.

Maria
10 years ago

the coconut is natural or from a bag?

Carole
10 years ago

Maria- I used coconut from a bag

Leave a Reply

Your rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Recipes