Coconut-Pecan-Frosted Brownies

Photo: J. Savage Gibson; Styling: Leslie Byars Simpson

Recipe from


Ingredients

1 (5-ounce) package chocolate pudding mix
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups sugar
1/2 cup butter or margarine, melted
4 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup chopped pecans

Preparation

Combine first 4 ingredients in a large bowl; add butter, eggs, and vanilla, stirring until blended. Stir in pecans.

Spread into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Spread with frosting. Cut brownies into 1-inch squares.

Note:

April 1997