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Coconut Pecan Frosted Brownies

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  • 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 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.  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!
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


  • 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