Coconut Pecan Brownies Recipe

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Coconut Pecan Brownies Ingredients

1 package 21.5 oz, fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
1 can pillsbury coconut pecan frosting su, preme
1 cup sour cream
1/2 cup chopped pecans
1/2 cup mini chocolate chips

A Recipe for
Coconut Pecan Brownies

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Coconut Pecan Brownies Recipe
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This is a recipe for Coconut Pecan Brownies from the recipe cookbook of Recipes-to-go (Dessert)

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Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.
Jim Fiebig

Coconut Pecan Brownies

Life is uncertain. Eat dessert first.
Ernestine Ulmer

Coconut Pecan Brownies Directions

Heat oven to 350. Grease bottom (only) of 13x9 pan. In large bowl,
combine brownie mix, water, oil and egg. Beat well. Add frosting and
sour cream; mix well. Spread batter in pan. Sprinkle pecans and
chocolate chips evenly over top. Bake for 42-52 minutes (until
toothpick comes out clean). Cool completely. Cut into 36 bars.

Serves: 36

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