Our friends were coming to our house for dinner. The best part is, I didn’t have to cook. Currié made chicken pot pie, which is my very favorite of her recipes. The kids and I decided to make a nice dessert to thank Currié for making dinner. When looking through my baking cupboard I found some leftover cocoa powder, coconut, and pecans. I decided coconut pecan brownies would be tasty. The brownies were a huge hit with everyone, especially the kids. Instead of having dessert, I had seconds of the pot pie (it’s that good). I did have a bite of the brownie and I must say, it tasted pretty amazing.
- 3/4 cup of sweetened coconut, shredded
- 3/4 cup of pecan pieces
- 1/4 cup of brown sugar
- 1/8 tsp of salt
- 2 tbsp butter, melted
Mix all ingredients together until well combined. Set aside.
- 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
How to Make Coconut-Pecan Brownies
Preheat the oven to 350 degrees and coat an 8×8 baking dish with cooking spray.
In a 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. Sift the flour, cocoa powder, baking powder, and salt into a separate bowl add to the sugar mixture until just combined well.
Spread batter evenly in pan. Bake brownies in the middle of the oven for 20 minutes; remove from oven and add topping to the top then continue to bake for an additional 15-20 minutes or until a tester comes out of the center with crumbs adhering to it. Cool brownies completely in a pan on a rack before cutting. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Recipe and photo by For the Love of Cooking.net
Original recipe from Epicurious