John Uher
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Cal/Serv:
400
Yields:
20
Prep Time:
0
hours
30
mins
Total Time:
3
hours
0
mins
1 1/2
c.
sweetened flaked coconut
1 1/2
c.
chopped pecans
1/2
c.
firmly packed light-brown sugar
1/2
stick butter
1
box Family-Style Chewy Fudge Brownies mix
2
c.
heavy (whipping) cream
c.
confectioners’ sugar
- Heat oven to 350ºF. Line a 15 x 10-in. rimmed baking sheet with heavy-duty foil, letting foil extend above pan on both ends. Coat foil with nonstick spray.
- Mix coconut, pecans, brown sugar and butter in a bowl until well blended; set aside.
- Prepare brownie mix as package directs for cake-like brownies. Pour batter into prepared pan, spreading evenly. Top with coconut mixture.
- Bake 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
- Lift foil by ends onto a cutting board. Cut brownie crosswise in thirds. Beat cream and confectioners’ sugar in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted.
- To assemble: Place 1 brownie layer, nut side up, on a serving platter. Spread top with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least 2 hours.
- To serve: Cut with a serrated knife in 1-in. slices; cut each slice in half.
John Uher
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