Coconut Butterscotch Brownies – a delicious recipe with butter, brown sugar, eggs, vanilla, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F (180C).
2
Grease an 8 inch square baking pan.
3
Combine the butter and brown sugar in a sturdy saucepan and set over moderate heat.
4
Stir frequently until the mixture is bubbly and the sugar is melted, then set aside to cool slightly.
5
Beat the eggs and vanilla into the butter and brown sugar mixture.
6
Combine the flour, baking powder and salt, then stir and toss them together.
7
Add to the first mixture and beat just until thoroughly mixed.
8
Stir in the pecans and the coconut.
9
Spread the batter evenly in the prepared pan.
10
Bake for about 30 minutes, or until the top is dry and a toothpick inserted in the center of the brownies comes out barely clean.
11
Remove from oven and cool on a rack.
12
Cut into 2 inch squares.
603
kcal
Calories
32
g
Fat
72
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 tablespoons butter, 1 cup brown sugar, dark, 2 large eggs, 1 teaspoon vanilla extract, and more.
Yes, Coconut Butterscotch Brownies 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.
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