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Coconut & Pecan Crusted Brownies

Servings 18 to 24 brownies


Brownie Base:

  • 1 (13x9) Family Size box Fudge Brownies (I used Duncan Hines)
  • 2 eggs
  • 1/4 cup water
  • 1/2 cup oil

Coconut Pecan Crust:

  • 1 (14oz) can sweetened condensed milk (or homemade)
  • 1 tsp vanilla
  • 1 egg
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut
  • 1/2 cup chocolate chips or chunks


  • In a large bowl, combine dry brownie mix with 2 eggs, ¼ cup water & ½ cup oil. Whisk until few lumps appear. Pour into a greased 13x9" pan. Bake at 350*F for 9 minutes (will not be done, the edges should just start to look set.)
  • Meanwhile, in a separate bowl, prepare the crust by mixing together the sweetened condensed milk, vanilla, 1 egg, chopped pecans, & shredded coconut. Stir to combine.
  • Once brownies have baked the first 9 minutes remove them from the oven & spoon the coconut mixture over the top, distributing as evenly as possible over the top of the brownies. It does sink into the raw brownies just a little bit, so don't pour the whole bowl on top or you won't be able to spread it. Sprinkle with chocolate chips/chunks.
  • Return the brownies to the oven & bake an additional 25-30 minutes until the edges are brown & a toothpick comes out pretty clean from the center; mine took about 27 minutes. Allow to cool before cutting & serving.


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