Brownies To Die For Recipe -
Brownies To Die For Recipe
  • READY IN 50 mins

Brownies To Die For

Recipe by  

"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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Original recipe makes 1 - 9x9 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). 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, 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 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 spread. Add nuts. Press them in if desired.

Most Helpful Critical Review
Jan 17, 2004

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.

Jul 23, 2003

These took much longer to bake than the recipe indicated, but well worth the wait-these were extremely moist and delicious!

May 19, 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 top before baking and skipped the pecans.

Oct 27, 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 and put it in the oven at 6:27am. At 7:30, it was still a little jiggly, but I didn't want it over done, and I had to leave for work, so took it out of the oven. At 3:30 this afternoon, it was still WET in the middle. I have no idea how this could possibly be done baking in 20 minutes. I gave it over an hour and it still wasn't done. It's a shame because it tasted really good. We ate a little around the edges that were done more than the middle, but most of it ended up in the trash. I might try again because I really liked the flavor, but would definitely put this in a 9X13 pan.

Oct 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 can use any brownie mix, cake frosting and the sour cream. Be creative! Thanks for sharing a great recipe!

Jan 17, 2004

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 Hershey's nuggets intstead of chocolate chips and nuts. YUMMY!!

Jun 17, 2005

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 these. They were great, we scooped it out of the pan, but as for brownies this recipe was severely lacking. Taste, on the other hand, was wonderful. I'm going to make these again in a 13x9 pan and give them another shot, however. (Edit...I did make them again, in a 9x13 pan and they were perfect! Thanks!)


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 10.1 g
  • 15%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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