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Double Chocolate Coconut Brownies

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Total Time
Prep: 15 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Brenda Melancon, McComb, Mississippi

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 01, 2022

Thanks to a head start from a mix, it's easy to bake up these crowd-pleasing treats. It's hard to stop at just one brownie, but don't worry—my recipe makes 30 servings! —Brenda Melancon, McComb, Mississippi

Test Kitchen Approved

Double Chocolate Coconut Brownies

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Yield: 2-1/2 dozen
Prep: 15 min
Cook: 40 min
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Ingredients

  • 1 package fudge brownie mix (13x9-inch pan size)
  • 1/2 cup canola oil
  • 1/4 cup water
  • 3 large eggs, room temperature
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white baking chips
  • 1/2 cup chopped walnuts
  • 1 can (14 ounces) sweetened condensed milk
  • 2-1/2 cups sweetened shredded coconut
  • frosting:
    • 1/4 cup butter, softened
    • 1/4 cup evaporated milk
    • 2 tablespoons baking cocoa
    • 2 cups confectioners' sugar
    • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. Beat the brownie mix, oil, water and eggs on medium speed in a large bowl until blended; stir in chips and walnuts. Pour into a greased 13x9-in. baking pan.
  2. Bake at 350° for 20 minutes. Remove from oven. Combine condensed milk and coconut in a small bowl; spread over top. Bake until center is set, 20-25 minutes longer. Cool on a wire rack.
  3. Place frosting ingredients in a small bowl; beat until smooth. Spread over cooled brownies.

Nutrition Facts

1 brownie: 285 calories, 15g fat (6g saturated fat), 32mg cholesterol, 129mg sodium, 36g carbohydrate (29g sugars, 1g fiber), 4g protein.
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