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My review
Brownies To Die For
V. Stogner
"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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Ingredients
50 m servings 174 calsOriginal recipe yields 36 servings (1 - 9x9 inch pan)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan.
- 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
Per Serving: 174 calories; 10.1 g fat; 21.5 g carbohydrates; 1.6 g protein; 3 mg cholesterol; 68 mg sodium. Full nutrition
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Reviews
Read all reviews 7687 Ratings
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Most helpful positive review
5/7/2003
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 sprea...
Most helpful critical review
5/10/2002
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.
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5/7/2003
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 sprea...
5/8/2002
These took much longer to bake than the recipe indicated, but well worth the wait-these were extremely moist and delicious!
5/10/2002
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.
1/17/2003
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 to...
10/26/2010
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...
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 us...
10/19/2003
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 Hershe...
11/18/2004
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 t...