• 16servings
  • 40minutes
  • 380calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pkg. (19 1/2 oz.) brownie mix

  2. 1/4 cup (1/2 stick) butter , cut up

  3. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , cubed

  4. 1/2 cup firmly packed brown sugar

  5. 1 cup BAKER'S ANGEL FLAKE Coconut

  6. 1 cup PLANTERS Pecan Pieces

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350°F. Prepare brownie mix as directed on package for cake-like brownies. Pour batter into greased 13x9-inch baking pan.

  2. PLACE butter and cream cheese in small saucepan; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in brown sugar. Add coconut and pecans; mix well. (Mixture will be thick.) Drop spoonfuls of the cream cheese mixture over brownie batter in pan.

  3. BAKE 30 min. or until toothpick inserted in center comes out clean. Cool 1 hour. Store leftover cake in the refrigerator.


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