Brownies with Coconut Frosting Recipe

Name: Brownies with Coconut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.
2
Melt the chocolate with the shortening in the microwave or over a double boiler.
3
Cool slightly.
4
In a mixing bowl, beat the eggs well.
5
Add the sugar and combine thoroughly, then stir the chocolate mixture.
6
Sift the flour together with the baking powder and salt, and stir into the flour mixture.
7
Stir in the pecans and vanilla extract.
8
Spread the batter evenly in the prepared pan.
9
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
10
Cool in pan for 5 minutes and cut into squares.
11
These are delicious warm or cold.
12
Spread with Coconut Frosting.
13
Combine the evaporated milk, sugar and egg yolks in a saucepan.
14
Stir with a wire whisk until the yolks are fully incorporated.
15
Add the butter, melt, and bring to a simmer.
16
Cook until the mixture thickens, 12 to 15 minutes, stirring constantly.
17
Add the coconut, nuts and vanilla extract and let cool.

1189

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cooking spray, 2 ounces unsweetened baking chocolate, 1/3 cup solid vegetable shortening, such as Crisco, 2 large eggs, and more.

Yes, Brownies with Coconut Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brownies with Coconut Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions