Great "Brownie" Recipe

[valchemist]

I had Brownies to Die For last night. That was the name of the recipe and it's title is pretty appropriate. But they are a little bit more special than a brownie. That is why I put brownies in quotes. They are really yummy!

The original recipe called for a cup of pecans in the frosting/topping but I used a cup of coconut instead. This was soooo good and I would do it again. DH said the brownies tasted similar to Mounds. He loved them. I thought it tasted like a dense german chocolate cake brownie/bar. YUM!

I had one major problem with the recipe, however. The instructions said to bake the brownies in a 9x9 pan for 20 to 30 minutes at 350. They were nowhere near done after 30 minutes. The box mix I used said that for a 9x9 the brownies should take 35 to 45 minutes. But this recipe had so much more "stuff" in it (a can of frosting and an container of sour cream) that if anything I would think they should be baked LONGER than what the box mix said.

But the recipe *warned* not to overbake or they would be uncuttable, so I took them out after 40 minutes even though I was sure they couldn't be done.

After they cooled, I cut into the middle to see. Very gloppy in the middle. Definitely not done. And I am one who likes my brownies slightly underbaked, but these were definitely too gloppy.

Happily, the outer part of the brownies were great. Very fudgy. Maybe a tad underdone, but that's how I like them.

I can tell this is a great recipe and that if the pan and baking time is adjusted, the brownies will come out fine. Due to the volume of batter, I think they would be fine in a 13x9 pan. (Usually I don't like to cook my brownies in a big pan because I like 'em thick and fugdy, but in this case, there was so much batter that I think they'd be fine in a 13x9 or maybe an 11x7 pan.)

Val


* Exported from MasterCook *

Brownies To Die For

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.

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 3/4 ounce brownie mix
1 cup sour cream
16 ounce coconut pecan frosting
1 cup semisweet chocolate chips
1 cup coconut

1 Preheat oven to 350 degrees F. Grease one 9x9 inch baking pan.

2 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.

3 Bake for 20 to 30 minutes in preheated oven. 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 coconut. 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.




Per Serving (excluding unknown items): 392 Calories; 21g Fat (45.9% calories from fat); 3g Protein; 53g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 183mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates.


notes:

the brownies were no where near done in that size pan in the length of time specified. try a bigger pan and/or baking longer.

original recipe called for 1 cup of pecans instead of 1 cup of coconut.

[Gracie]

Val, do you think you could mix coconut, pecans, choc chips AND caramels all at the same time?

Loren

[valchemist]

Loren,

I think that would work well. Great idea! It would make it even more like a German chocolate cake. Yummmm.

Val

[lwright]

I finally got a good excuse to make these..a PTA bake sale during the local elections today. Definitely not for the calorie-conscious, but these were soooo rich and fudgey. YUM! Much better than a regular brownie. Who would have thought to use frosting IN the batter?!?!?

I used Ghiardelli's boxed brownie mix (it has tiny chocolate chips in the mix) and light sour cream- had to feel like I was lightening it up at least a little. Instead of regular-size chocolate chips, I used mini-size and didn't spread them at the end. It made a nice topping.

Also, I wasn't sure if the recipe called for sweetened or unsweetened coconut, so I used the unsweetened that I had but just sprinkled as a thin layer on top for decoration. It actually tasted great that way.

Thanks for the recipe!

PS: Mine took about 30-35 minutes, using a 9x13 Pyrex pan. They did firm up more while cooling.

[valchemist]

Linda,
thanks for that review and it is good to know that a 13x9 pan is the way to go.
Val

[jm1717]

I made these yesterday and I have to say, they were a major disappointment. They looked so good on paper and I was dying to try them but they just didn't turn out. I made them in a 13x9 pan and baked them for about 35-40 min. I kept checking for doneness after the first 25 minutes, but every time I checked, the batter was still pretty much all liquid. Finally, I decided to take them out of the oven, for fear of "overbaking" them. I thought maybe once they cooled they would be OK. They did firm up a bit, but the texture was gross. I like a moist, fudgy brownie, but these were anything but. They were more like jello in the center. Maybe because of the can of frosting in the batter? I was just wondering where this recipe came from because the directions are way off. No way was all that batter going to fit in a 9x9 and no way was it going to be done in 20 minutes! Maybe I should have left them in for more like 50 minutes. Anyone else have trouble with this recipe?