| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 30 min |
| Yield: | 9 large or 16 mini brownies |
Ingredients
- Cooking spray
- 2 ounces unsweetened baking chocolate
- 1/3 cup solid vegetable shortening, such as Crisco
- 2 large eggs
- 1 cup sugar
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- Coconut Frosting, recipe follows
- 1 cup evaporated milk
- 1 cup sugar
- 4 egg yolks
- 1/2 cup butter (1 stick)
- 10 ounces fresh or frozen grated coconut, thawed
- 1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.
- Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
- Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
- Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold. Spread with Coconut Frosting.
- Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 467 |
| Total Fat | 33 g |
| Saturated Fat | 14 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 28 g |
| Protein | 7 g |
| Cholesterol | 80 mg |
| Sodium | 119 mg |
Reviews
YUM! Moist brownie, delectable frosting. I followed the recipe as written. I will be making this again and again. Thanks for sharing Trisha.
Frosting is delicious – I’d just add a pinch of salt.
I was so excited to make these, but so disappointed in the end. TOO SWEET!! Could not even stomach a whole one. Mine turned out moist, but so sweet. Major thumbs down. I realy wanted to like these.l
My brownies took longer than the time stated to cook but the end result was amazing. I love german chocolate cake so I couldn’t wait to make these! I will be sending some with my husband to work so I don’t eat them all!
I followed this recipe word for word and it did not turn out great. The brownies were dry and hard and icing was very liquidy. Stick with the box brownies.
This was really yummy. I will probably cut the frosting in half next time.
I made exactly as written and liked the icing more than I liked the brownies. The icing recipe makes a lot and I put some in a container and stored it in the refrigerator. I will use it in a week or so with my tried and true brownie recipe. I may add a splash of coconut extract in the icing to ramp it up just a tad bit more. Overall, a good recipe.
I just made the frosting and put over my brownies. To die for!!!
These are the BOMB!! The best coconut pecan frosting ever! I have made many homemade frosting’s of this type..but this is the best yet!! The Brownies are very moist. A big Thank You to Trisha and Food Network!!!
My husband and I liked this. The frosting is like a German Chocolate Frosting. Thanks for the recipe. I also like to watch your show.