Coconut Pecan Sour Cream Brownies
Indulge in the decadent fusion of rich chocolate, nutty pecans, and tropical coconut with these Coconut Pecan Sour Cream Brownies. These moist and fudgy brownies are elevated by the addition of tangy sour cream, creating a perfectly tender crumb while balancing the sweetness. Topped with a luscious layer of sweetened shredded coconut and crunchy, chopped pecans, each bite offers an irresistible mix of textures and flavors that will leave you craving more. Made with semi-sweet chocolate and a combination of granulated and brown sugars, these brownies deliver a deep, complex sweetness that chocolate lovers will adore. Easy to whip up in under an hour, this recipe is ideal for parties, dessert tables, or a weeknight treat. For best results, serve these brownies slightly warmed with a scoop of vanilla ice cream or a drizzle of caramel sauce for the ultimate indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 8 ounces Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 cup Cocoa powder
- 0.5 teaspoon Salt
- 0.5 cup Sour cream
- 0.5 cup Sweetened shredded coconut
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some excess parchment hanging over the edges for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until completely smooth and combined. Remove the saucepan from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Pour the melted chocolate mixture into the sugar and egg mixture, whisking until smooth and fully incorporated.
Sift together the all-purpose flour, cocoa powder, and salt in a small bowl. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix.
Gently fold in the sour cream, ensuring it is evenly distributed throughout the batter.
Pour the brownie batter into the prepared baking pan, spreading it out evenly with a spatula.
In a small bowl, mix together the sweetened shredded coconut and chopped pecans. Sprinkle this mixture evenly over the top of the brownie batter.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to maintain a fudgy texture.
Once baked, allow the brownies to cool completely in the pan on a wire rack.
Use the parchment paper overhang to lift the brownies out of the pan. Slice into 12 equal pieces and serve. These brownies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.7 g | 325% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 557.6 g | 203% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 418.1 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 432 mg | 33% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1342 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
