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Frosted Coconut-Pecan Brownies

Frosted Coconut-Pecan Brownies recipe
photo by:kraft
Coconut and pecans are added to rich chocolate brownie batter and ready-to-spread vanilla frosting for a doubly delicious treat.
time
prep:
30 min
total:
1 hr
servings
total:
32 servings, 1 brownie each
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What You Need

1-1/2
cups  PLANTERS Pecan Halves, divided
4
 eggs
2-1/4
cups  firmly packed brown sugar, divided
3/4
cup  (1-1/2 sticks) butter or margarine, melted
1
pkg.  (4 oz.) BAKER'S Unsweetened Chocolate, melted
2
tsp.  vanilla
1
cup  flour
1/2
tsp.  salt
1
cup  BAKER'S ANGEL FLAKE Coconut, divided
1
can  (16 oz.) ready-to-spread vanilla frosting

Make It

PREHEAT oven to 350°F. Reserve 32 pecan halves for garnish; coarsely chop remaining pecans. Beat eggs and 2 cups of the brown sugar in large bowl with wire whisk until well blended. Add butter, chocolate and vanilla; mix well. Stir in flour and salt until well blended. Add 1/2 cup of the coconut and 3/4 cup of the chopped pecans; stir. Pour batter into lightly greased 13x9-inch baking pan.

BAKE 30 min. Cool completely in pan on wire rack.

MIX frosting, remaining 1/2 cup coconut, remaining 1/4 cup brown sugar and the remaining chopped pecans; spread over brownies. Cut into 32 pieces; top each with 1 pecan half. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

Size-Wise
Since this indulgent brownie recipe makes 32 servings, it is the perfect dessert to serve at your next party.
Shortcut
Use a food processor to quickly chop the pecans.
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