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Ingredients
| eggs: 1 |
| vanilla ice cream: 1 cup |
| pecans (chopped): 2 cups |
| canned coconut milk: 2 cups |
| unsalted butter: 3/4 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 2 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 cups |
| semisweet chocolate chips: 12 oz |
Deep chocolate brownies
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
24 serving(s)
Tags
1. Preheat oven to 350 degree F. Lightly grease a 13x9x2-inch baking pan; set aside.
2. In a medium mixing bowl beat the 1 egg with an electric mixer on medium speed until fluffy and light colored. Stir in ice cream topping. Fold in pecans and coconut; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in cooled chocolate, the 2 eggs, and vanilla. Stir together flour, baking powder, baking soda, and salt; beat or stir into chocolate mixture. Stir in chocolate pieces. Spread in prepared pan; spread nut mixture over batter. Bake about 35 minutes or until golden and set. Cool in pan on a wire rack. Cut into bars. Makes 24 bars.