If you're planning to toast the pecans, do this first since the recipe moves fast! Heat a dry skillet over medium heat, then add the pecans. Stir frequently until they turn golden brown and release a nutty aroma—this takes about 2-5 minutes. Once toasted, immediately transfer them to a cutting board or heat-safe plate to prevent overcooking. Let them cool completely before chopping, if needed.

Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan with cooking spray, or line it with parchment paper, leaving extra overhang for easy lifting later.

Step 3: Make the Brownie Base

In a large mixing bowl, whisk together the brownie mix, eggs, water, and oil as instructed on the box. Stir until mostly smooth (a few lumps are fine). Pour the batter into the prepared pan and spread it out evenly. Bake for 10 minutes—it won’t be fully cooked yet, but the edges should start to set.

While the brownie base is in the oven, mix up the delicious topping. In a separate bowl, stir together sweetened condensed milk, vanilla extract, and egg until smooth. Then, fold in the shredded coconut and chopped pecans until well combined.

Once the brownies have baked for 10 minutes, carefully remove the pan from the oven. Using a spoon, drop small dollops of the coconut-pecan mixture evenly over the surface. (Don’t pour it directly—it sinks into the underbaked brownies, making it tough to spread.) Sprinkle chocolate chips over the top for extra decadence.

Return the pan to the oven and bake for another 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean.

Let the brownies cool completely before cutting. If you used parchment paper, lift the entire dessert out of the pan, place it on a cutting board, and slice into 15 pieces (3 rows by 5 rows).

Keep leftovers covered tightly in the pan with plastic wrap or foil, or transfer them to an airtight container.

Store at room temperature for up to 3-4 days (if they last that long!).