By Griffin Wetzstein
Ingredients
3/4 cup pecan halves, coarsely chopped
4 eggs
2 cups packed brown sugar
1 1/2 sticks (3/4 cup) salted butter, melted
4 ounces unsweetened baking chocolate, melted
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup flaked coconut
Frosting:
32 pecan halves
1/4 cup packed brown sugar
3/4 cup pecan halves, coarsely chopped
1 can ready-to-spread vanilla frosting
Hardware
Whisk
Large bowl
Medium bowl
Small microwave safe bowl
13x9-inch baking pan
Step 1: Preheat oven to 350 degrees F.
Step 2: Lightly grease a 13x9-inch baking pan; set aside.
Step 3: In a small microwave safe bowl, place the butter and baking chocolate. Microwave at medium setting for 1 minute; stir mixture. Microwave for additional 30 second intervals until chocolate and butter are combined and smooth; set aside.
Step 4: In a large bowl, whisk together the eggs and 2 cups of packed brown sugar until well blended.
Step 5: Add chocolate mixture and vanilla extract; mix well.
Step 6: Stir in flour and salt until well blended.
Step 7: Stir in 1/2 cup of coconut and 3/4 cup of chopped pecans.
Step 8: Pour batter into prepared 13x9-inch baking pan.
Step 9: Bake 30 minutes; do not overbake. Cool completely.
Frosting:
Step 1: In a medium bowl, mix together 1/2 cup coconut, 1/4 cup packed brown sugar, and 3/4 cup chopped pecans; spread over brownies.
Step 2: Place a pecan half on top of each cut brownie square.
Makes 32 brownies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
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