Coconut Pecan Brownies

Coconut Pecan Brownies Recipe

Calling all brownie lovers, these coconut pecan brownies are for you and everyone in the world who loves brownies. Thick, chocolaty brownies topped with a delicious coconut pecan topping, then baked until they are chewy, gooey delicious.

The coconut pecan topping is an added plus to these yummy brownies. Moist and delicious.

How To Make Coconut Pecan Brownies

• Start out my making a boxed brownie mix like Ghirardelli® Triple Chocolate Brownie Mix.
• Fill 2/3 full of brownie batter.
• Add all the ingredients for the coconut pecan topping to a mixing bowl and add a tablespoon to the top of each brownie.
• Pop in the oven and bake for 22 minutes then enjoy! That’s it.

One of my favorite parts of a brownie are the crunchy edges. The first bite into a moist, chewy brownie is that crunchy edge piece then the ooey gooey center. So DELISH!

Chewy Brownie Recipe

So if you are looking for a delicious brownie recipe that is both chewy and delicious, that’s super easy, with a yummy coconut pecan topping, this is it. Actually, you can use my homemade from scratch brownies recipe, Triple Chocolate Walnut Brownies  and then add the topping and you’ll have a totaly made from scratch brownie recipe.

Try These Delicious Brownies Today

Here are a few more delicious chocolate dessert recipes that can be found on the blog: Chocolate Brownie Pudding Cake, Chocolate Lover’s Zucchini Cake, Triple Chocolate Walnut Brownies, Dark Chocolate Banana Poke Cake, plus many more.

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Coconut Pecan Brownies

Prep Time

20 mins

Cook Time

21 mins

 

Course: Desserts

Cuisine: American

Keyword: Brownies, Ooey Gooey Brownies

Servings: 12

Ingredients

For The Brownies

• 1 pouch Ghirardelli® Triple Chocolate Brownie Mix
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 eggs

For The Coconut Pecan Topping

• 1 1/3 cups sweetened flaked coconut
• 2 Tbsp all-purpose flour
• 1/2 cup pecans, chopped
• 1/3 cup sugar
• 1/4 tsp vanilla
• 2 egg whites
• Pinch of salt

Instructions

1. Preheat oven to 325° and spray a bite-size baker pan with a non stick spray (I got my pan from Rachel Ray but you can use a muffin pan instead. Adjust the baking time to about 35 minutes).

For The Brownies

1. Make brownies according to package directions.

2. Fill mini bite-size baker pan or muffin pan 2/3 full with brownie batter.

For The Coconut Pecan Topping

1. In a medium mixing bowl, stir coconut, pecans, flour, salt, vanilla, egg whites and salt until combined.

2. Spoon 1 tablespoon of coconut mixture onto the brownie mixture and pop in the oven.

3. Place in oven and bake for 21-23 minutes

4. Carefully remove from oven and enjoy!

Recipe Notes

Recipe mostly adapted from Ghirardelli's Macaroon Brownie Cupcakes. 

Here are a few pics that are the perfect size for pinning to Pinterest.

Enjoy!

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