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Supreme Fruit and Nut Brownie Dessert

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By Betty Crocker Kitchens
Updated Jul 22, 2010
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Brownie mix gets a southern touch with extras such as nuts, coconut, fruit and a creamy icing.

Supreme Fruit and Nut Brownie Dessert

  • Prep Time 30 min
  • Total 3 hr 20 min
  • Servings 12
  • Ingredients 11
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Ingredients

Brownie

  • 1 jar (10 oz) maraschino cherries with stems, drained and 1/2 cup juice reserved
  • 1/2 cup shredded coconut
  • 1 tablespoon coconut milk (not cream of coconut)
  • 1/2 cup sliced almonds
  • 1 box Betty Crocker™ Dark Chocolate Fudge Brownie Mix
  • 1/3 cup vegetable oil
  • 1 teaspoon almond extract, if desired
  • 2 eggs
  • Additional sliced almonds, if desired

Coconut Icing

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only or 9-inch square pan with cooking spray or shortening. Set 12 cherries aside for garnish. Remove stems and coarsely chop remaining cherries; set aside.
  • Step 
    2
    Place coconut in medium bowl. Sprinkle 1 tablespoon coconut milk over coconut; stir gently with fork to mix. Stir in almonds and chopped cherries; set aside.
  • Step 
    3
    In large bowl, stir brownie mix, chocolate syrup pouch, oil, reserved 1/2 cup cherry juice, almond extract and eggs with spoon until blended. Spread half of the batter in pan. Spoon coconut mixture evenly over batter. Spoon remaining half of batter over coconut mixture to cover.
  • Step 
    4
    Bake brownies 45 to 49 minutes or until center of brownies spring back when lightly touched with finger. Cool completely on wire rack, about 2 hours.
  • Step 
    5
    Meanwhile, in small bowl, stir all Coconut Icing ingredients until smooth.
  • Step 
    6
    For serving pieces, cut brownies into 3 rows by 4 rows. Place on individual dessert plates. Spoon icing over each serving. Garnish each with cherry and additional sliced almonds.

Nutrition

Nutrition Facts are not available for this recipe

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