- 2 boxes of brownie mix I prefer Betty Crocker's Fudge or Dark Chocolate mixes
- Ingredients called for on box
- 1/3 cup hot fudge topping unheated, straight from the jar
- 1 17 oz. jar of Mrs. Richardson's Butterscotch Caramel Topping (it's the best!!!)
- 2 cups flaked coconut
- 1 6 oz. pkg pecan pieces, about 1 1/2 cups, chopped
Prepare brownie batter according to package directions (use both mixes in the same pan, doubling all ingredients called for on box), adding 1/3 cup hot fudge ice cream topping, unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude, see my notes above. Bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining. Cool. Sometimes I place them in the fridge to help them chill so they are set and hold up to spreading the frosting better.
While brownies are cooling, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add coconut and pecans stirring gently until evenly mixed. If brownies are not quite set when your frosting is ready, keep it warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart. When spreading the frosting over the cooled brownies it can be helpful to drop spoonfuls of the frosting mixture evenly all over the top surface of the brownies. Then use the back of a spoon or a knife to spread the frosting to fill in the gaps between and to the edge of the brownies. Enjoy!
I live at a high altitude and always follow the high altitude directions using 5 eggs and 4 tablespoons of extra flour with the brownie mixes. I double the oil and water amounts as directed on the package.