Recipe Rating:
Prep Time: 10 min
Total Time: 40 min
Makes: 16 servings
1 pkg. (19.5 oz.) brownie mix
1/4 cup (1/2 stick) butter, cut up
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup firmly packed brown sugar
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup PLANTERS Pecan Pieces
PREHEAT oven to 350°F. Prepare brownie mix as directed on package for cake-like brownies. Pour batter into greased 13x9-inch baking pan.
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.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool 1 hour. Store leftover cake in the refrigerator.
KRAFT KITCHENS TIPS
Easy Cleanup
Make cleanup easier by lining baking pan with foil before using. To easily remove the baked cake from pan, extend foil beyond sides of pan. Then use the foil as handles to remove the cake from the pan.
Size-Wise
A serving of this special occasion dessert goes a long way on flavor.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 380
Total fat 23g
Saturated fat 7g
Cholesterol 40mg
Sodium 170mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 29g
Protein 3g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 2%DV
Iron 8%DV
