Coconut Brownie Pie Recipes

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.

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Steps:

• Preheat oven to 325°F.
• Lightly grease a 9 inch pie pan.
• In a small bowl, combine coconut and milk.
• Melt butter and chocolate in a small sauce pan over low heat, stirring until smooth.
• Combine sugar, flour, eggs and vanilla.
• Stir in chocolate.
• Pour mixture into pie pan and spread over bottom.
• Spoon coconut mixture on top leaving a 1/2 inch border around edges.
• Bake 30-35 minutes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
• Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.

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.