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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of 9-inch square pan with shortening or cooking spray.
2
In large bowl, stir cake mix, melted butter, egg and milk until well blended. Stir in coconut, pecans and chocolate chips. (Batter will be thick.) Evenly spread batter in pan.
3
Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 2 hours. Store covered at room temperature.
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Don’t have milk chocolate chips? Use semisweet, dark, white or a combination of chips instead.
Pour the remaining evaporated milk in a container, cover and refrigerate. Try stirring into a creamy soup or smoothie.
For added indulgence, frost cooled brownies with Betty Crocker™ Rich & Creamy Coconut Pecan Frosting.
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