BROWNIES WITH COCONUT-PECAN FILLING
My husband loves this recipe. He loves coconut and pecans. This is a great Valentine Recipe.
Provided by Kathleen Taylor
Categories Chocolate
Number Of Ingredients 16
Steps:
- 1. Make coconut-pecan filling by combining sugar, evaporated milk, 1/4 cup butter, vanilla and egg yolk in saucepan. Blend well. Cook over medium heat until thickened, stirring frequently, about 10 minutes. Remove from heat. Stir in coconut and pecans. Cool to room temperature.
- 2. Preheat oven to 350 degrees. Lightly grease heart-shaped muffin tins.
- 3. Sift cocoa, flour and salt into a bowl. Set aside.
- 4. Cream butter and sugar together. Add eggs and vanilla. Blend well.
- 5. Add sifted dry ingredients and mix just until they disappear into the batter.
- 6. Spoon brownie batter into prepared cupcake tins, filling 1/3 of the way to top. Flatten a heaping tablespoon of cooled coconut-pecan filling and layer over brownie batter. Cover completely with more brownie batter, filling just about to the top of each cup.
- 7. Bake in preheated 350-degree oven for 18 to 20 minutes, until done. Allow to cool slightly in pan. Remove brownies and cool completely on wire rack.
- 8. Frost with your favorite chocolate frosting or make a rich chocolate topping by melting 1/2 cup semisweet chocolate morsels with 3 tablespoon butter in a saucepan over low heat. Stir until chocolate is melted. Allow to cool slightly. Spoon over brownies. It will get firm at room temperature.
- 9. If you'd rather not frost the brownies, just dust with powdered sugar and nestle a scoop of premium ice cream over the top at serving time.
- 10. Makes 9 brownies when using 1/3-cup capacity cupcake tins.
BROWNIES WITH COCONUT FROSTING
Provided by Trisha Yearwood
Categories dessert
Time 1h5m
Yield 9 large or 16 mini brownies
Number Of Ingredients 18
Steps:
- 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.
COCONUT-PECAN-CRUSTED BROWNIES
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- Make topping:
- In a 1 1/2-quart bowl stir together topping ingredients until combined well.
- Make brownie layer:
- In a 1 1/2-quart saucepan melt butter over moderately low heat. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.
- Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
COCONUT PECAN BROWNIES
I received an email today from Crisco Cooks and this is one of the featured recipes that you can find at the www.crisco.com website.
Provided by senseicheryl
Categories Bar Cookie
Time 57m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
- In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well.
- Spread batter in prepared pan. Sprinkle pecans and chocolate chips evenly over top.
- BAKE 42 to 52 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Cut into bars.
PECAN BROWNIES
It's hard to eat just one of these nutty treats...good thing a batch can bake up in a matter of minutes.-Karen Batchelor, Bellevue, Nebraska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 brownies.
Number Of Ingredients 7
Steps:
- In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
GERMAN CHOCOLATE CAKE
We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake. There's no cake more special, with its signature coconut-pecan filling and topping. This classic from-scratch German chocolate cake recipe is the best way to bring all the flavor to the table in just 30 minutes and gives you all the Betty bragging rights you could ever ask for. Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 18
Steps:
- Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
- Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
- Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
- On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
- Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
- Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
- Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
- In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
- Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.
Nutrition Facts : Calories 730, Carbohydrate 83 g, Cholesterol 190 mg, Fat 6, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 62 g, TransFat 1 g
FABULOUSLY EASY COCONUT BROWNIES
Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)
Provided by windy_moon
Categories Bar Cookie
Time 1h5m
Yield 20 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
- Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
- Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
- Layer coconut and chocolate chunks over brownie base.
- Pour sweetened condensed milk evenly over coconut and chocolate chunks.
- Sprinkle with nuts.
- Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
- Cool completely. Cut into bars. Step back and hear the applause.
COCONUT PECAN BLONDIES
Here's a classic white chocolate brownie that I've entered in the state fair and frequently made for the men I work with- I'm a landscaper. I enjoy munching on these while cheering on my alma mater, Ohio State University.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 brownies.
Number Of Ingredients 10
Steps:
- In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 194 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT MACAROON BROWNIES
These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Cookies Macaroon Recipes
Time 1h15m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
- Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
- Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 29.1 g, Fiber 4.8 g, Protein 7 g, SaturatedFat 20.3 g, Sodium 124.5 mg, Sugar 36 g
COCONUT-PECAN FILLING AND TOPPING
Make this elegant coconut and pecan topping for your desserts and cakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
- Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 21 g, TransFat 0 g
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