Directions

1. 1

   Preheat your oven to 350°F. Grease a 9x13-inch baking pan with non-stick spray or butter and set aside.

2. 2

   In a small saucepan, melt ½ stick of butter over low heat. Stir in the ½ cup firmly packed light brown sugar until combined and remove from heat.

3. 3

   In a medium bowl, combine the 1½ cups sweetened flaked coconut and 1½ cups chopped pecans. Pour the melted butter-sugar mixture over the coconut-pecan mixture and stir until evenly coated.

4. 4

   Prepare the brownie batter according to the package directions for the Family-Style Chewy Fudge Brownies mix. Pour the batter into the prepared baking pan and spread evenly.

5. 5

   Carefully spread or sprinkle the coconut-pecan mixture evenly over the brownie batter.

6. 6

   Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The coconut-pecan topping should be golden brown. Remove from the oven and allow to cool completely at room temperature, then refrigerate until chilled, about 1-2 hours.

7. 7

   Just before serving, pour the 2 cups heavy whipping cream into a chilled mixing bowl. Using an electric mixer or whisk by hand, beat the cream until soft peaks begin to form.

8. 8

   Add the ⅓ cup confectioners' sugar to the whipped cream and continue beating until stiff peaks form.

9. 9

   Cut the chilled brownie torte into 20 squares and serve each piece with a dollop or generous topping of sweetened whipped cream.