This is a vintage recipe dating back to when shredded coconut came in cans! (see note *) It’s also not a brownie, it’s a blondie, but I’ve retained its historical name. These are quick, easy and chewy butterscotch blondies with coconut and pecans…made easy with Bisquick baking mix.
Ingredients
2 cups Bisquick ™ baking mix
2-1/3 cups light brown sugar, firmly packed
4 large eggs
1/2 cup margarine, softened
1 (3.5 ounce) can shredded/flaked coconut or 1 cup sweetened shredded coconut (see note *) NOT COCONUT MILK!
1-1/2 cup chopped pecans
1 teaspoon vanilla extract
Directions
- Preheat oven to 350F. Mix all ingredients and bake in a 9×13-inch pan for 45 minutes. Cool on rack, cut while warm.
Notes
- * Canned coconut is very moist, flaked coconut and at one time it was a staple in baking, but it’s hard to find these days. The most popular brand in the US was Baker’s, but theirs now only comes in bags. Apparently other brands of canned shredded coconut are available in other countries, especially in the Caribbean. In the US (and maybe Canada and elsewhere) it can still be found in some Cuban, Dominican and other Caribbean markets, but you can just substitue 1 cup of shredded coconut instead.