A luscious coconut, pecan, caramel, sour cream brownie that will have your taste buds dancing and begging for more. We have at times even melted caramels on top with the pecans instead of the chocolate chips, or have mixed caramels into the batter along with everything else. Your friends will demand the recipe.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
36
Yield:
1 - 9x9 inch pan
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan.

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  • Mix the brownie mix according to box directions, omitting 1/2 of the oil asked for. Stir in the sour cream and coconut pecan frosting. Spread evenly into the prepared pan.

  • Bake for 20 to 30 minutes in preheated oven, or until done. Be careful not to overbake, or they will harden and be impossible to eat! About 5 minutes before brownies are done, remove from oven, and sprinkle chocolate chips over the top along with chopped pecans. Place back in the oven for 5 minutes. Remove pan from oven, and use a spatula to spread the melted chocolate chips over the top to frost the brownies.

Nutrition Facts

174 calories; protein 1.6g; carbohydrates 21.5g; fat 10.1g; cholesterol 2.8mg; sodium 68.3mg. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2003
Very good! They are definitely meant for a 13x9 pan. What worked for me is to bake till done "set" in center pulls away from edges. Remove from oven add chips let melt a little then spread. Add nuts. Press them in if desired. Read More
(33)

Most helpful critical review

Rating: 3 stars
01/18/2004
I cooked this for 90 minutes at which point the outer edge was burnt and the middle was still goo. I think it's too much volume for a 9x9 pan; maybe a 9x13 or two 9x9's would work better. Read More
(22)
87 Ratings
  • 5 star values: 44
  • 4 star values: 23
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 3
Rating: 4 stars
12/20/2003
Very good! They are definitely meant for a 13x9 pan. What worked for me is to bake till done "set" in center pulls away from edges. Remove from oven add chips let melt a little then spread. Add nuts. Press them in if desired. Read More
(33)
Rating: 5 stars
07/23/2003
These took much longer to bake than the recipe indicated but well worth the wait-these were extremely moist and delicious! Read More
(30)
Rating: 3 stars
01/18/2004
I cooked this for 90 minutes at which point the outer edge was burnt and the middle was still goo. I think it's too much volume for a 9x9 pan; maybe a 9x13 or two 9x9's would work better. Read More
(22)
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Rating: 5 stars
05/19/2003
Works well in a 9x13 pan using the 3-egg "cake-like brownies" recipe on the back of the brownie box. They were ready in 30 minutes - moist and delicious. I sprinkled the chocolate chips on top before baking and skipped the pecans. Read More
(14)
Rating: 2 stars
10/27/2010
I was so excited about this recipe. I never buy frosting anymore and I went to the store to buy the frosting. I prepared the batter this morning and followed the directions. I used a 9X9 pan and put it in the oven at 6:27am. At 7:30 it was still a little jiggly but I didn't want it over done and I had to leave for work so took it out of the oven. At 3:30 this afternoon it was still WET in the middle. I have no idea how this could possibly be done baking in 20 minutes. I gave it over an hour and it still wasn't done. It's a shame because it tasted really good. We ate a little around the edges that were done more than the middle but most of it ended up in the trash. I might try again because I really liked the flavor but would definitely put this in a 9X13 pan. Read More
(12)
Rating: 5 stars
01/18/2004
These are fabulous! Baked in an aluminum 9x13 pan for 40 minutes & immediately loosened bars around edge of pan. Was out of sour cream but had plain yogurt worked fine. Used leftover Hershey's nuggets intstead of chocolate chips and nuts. YUMMY!! Read More
(12)
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Rating: 5 stars
10/21/2005
I have made these brownies a dozen or so times. They always want more! I do bake mine in a 9X13 pan instead of a 9X9. They are just marvelous brownies and soooo easy!! Just a hint...you can use any brownie mix cake frosting and the sour cream. Be creative! Thanks for sharing a great recipe! Read More
(12)
Rating: 1 stars
06/17/2005
I know I'm not the only one that had problems with this recipe - so that's good to know. It was delicious don't get me wrong - but twenty minutes in a 9x9 pan was nowhere near enough time for these. They were great we scooped it out of the pan but as for brownies this recipe was severely lacking. Taste on the other hand was wonderful. I'm going to make these again in a 13x9 pan and give them another shot however. (Edit...I did make them again in a 9x13 pan and they were perfect! Thanks!) Read More
(9)
Rating: 3 stars
01/18/2004
I got this recipe from iWon.com. I did not get to see the reviews before making these brownies. I cooked them as the recipe stated but had to cook them for an additional 25 minutes. They were too runny in the middle. I started to think my oven was broken. My husband increased the temperature and left them in for about 15 minutes. They were still wet in the middle. We let the pan sit for 20 minutes before tasting the sides of the pan. They were awesome but we still had to throw it out. I wish I would of seen the reviews. Allrecipes should make the change on the recipe. They need to be baked in a bigger pan. I used the recommended 9X9. I will try these again in a bigger pan. The coconut/pecans add the "Wow" factor in them. Read More
(9)
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