I decided to get a little creative with a boxed fudge brownie mix yesterday.
I wasn’t sure what I wanted, but I knew I wanted a little extra something – but all I had in the cabinets were mini chocolate chips, white chocolate chips, sweetened shredded coconut and a jar of maraschino cherries.
So I came up with the bright idea to try to make tropical brownies.
I also had crushed pineapple – but I’m adventurous, not stupid.
I used the dark chocolate fudge brownie mix from Duncan Hines as my brownie mix. While I know how to bake brownies from scratch, I honestly think that most of the box mixes out there are just as good. Duncan Hines is super easy to make and tastes great!
I figured if the experiment didn’t turn out very good, I’d just scrape off my additions and we’d still have a yummy brownie!
I made the brownie mix according to the directions on the box, which were super simple. Eggs + water + oil – you can’t get much simpler than that!
After pouring the brownie mix into my pan, I added a half of a cup of sweetened shredded coconut. You may want to add more, depending on your fondness of coconut.
After the coconut was spread over the brownie mix, I chopped about a cup of maraschino cherries and spread them over the coconut.
Looks good so far, right?
The end result? They were awesome! They tasted even better than I thought they would!
They had a hint of coconut, but mostly what we tasted was the chocolate and the cherries!
1 box Duncan Hines Dark Chocolate Fudge Brownies
1/3 cup water
1/2 cup sweetened shredded coconut
1 cup Maraschino cherries (liquid drained out)
Preheat oven to 325 for a glass pan or 350 for a metal pan
Spray pan with non-stick cooking spray (I used PAM for baking)
Combine brownie mix, eggs, oil and water and beat at low speed for two minutes
Pour into greased pan, then spread the coconut flakes in an even layer on top
Top with Maraschino cherries
Bake as directed on box (I baked mine for 30 minutes because I used several smaller pans for different batches)