Double Chocolate Coconut Brownies

Thanks to a head start from a mix, it's easy to bake up these crowd-pleasing treats. It's hard to stop at one, but don't worry, my recipe makes 30 servings!

Yield

2 1/2 dozen (30 servings)

Batter Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup canola oil
1/4 cup water
3 eggs
1/2 cup semi-sweet chocolate chips
1/2 cup white baking chips
1/2 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
2 1/2 cups flaked coconut

Frosting Ingredients

1/4 cup butter, softened
1/4 cup evaporated milk
2 tablespoons baking cocoa
2 cups confectioners' (powdered) sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with butter or cooking spray.

Beat the brownie mix, oil, water and eggs on medium speed in a large bowl until blended; stir in chips and walnuts. Pour into prepared baking pan.

Bake for 20 minutes. Remove from oven. Combine condensed milk and coconut in a small bowl; spread over top. Bake 20 to 25 minutes longer or until center is set. Cool on a wire cooling rack.

Place frosting ingredients in a small bowl; beat until smooth. Spread over cooled brownies.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 40 minutes

Additional Information

Using a plastic knife when cutting the brownies helps prevent them from sticking to the knife.

Nutritional Information

Amount per serving: Calories 285, Fat 15 g (Saturated Fat 6 g), Cholesterol 32 mg, Sodium 129 mg, Carbohydrate 36 g, Fiber 1 g, Protein 4 g.

Recipe Courtesy Of

Brenda Melancon, McComb, Mississippi

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