Sugar Free Coconut Pecan Brownie Bites

Topping:

Once the oven is at temperature, mix and spread the unsweetened coconut and lightly chopped pecans on a large baking sheet. Spread the mixture evenly on the baking sheet so the ingredients are toasted evenly. Toast the coconut and pecans until brown. Remove and let cool.

Brownies:

Lightly spray your brownie bite or baking pan with the no-stick cooking spray. Combine the Pillsbury Sugar Free Chocolate Fudge Brownie Mix, water, egg, and 1/3 cup vegetable oil in a bowl. Fold the mixture about 50 times or until smooth with a large spoon. Once the ingredients are combined, spoon the mixture into the brownie bite or baking pan slots with even amounts. Please note that the brownies will rise so give them a little room at the top so they will not overflow as they bake. Bake at 350 degrees for about 11 minutes. For a more cake-like consistency, bake the brownies a few minutes longer. Once baked, remove the brownies from the oven, let cool, and take the individual bites out of the pan.

Glaze:

Fill a small sauce pan about one-third to one-half of the way with water. Put the sauce pan on a stove top and bring the water to a simmer. Once simmering, put a solid, smooth glass or metal mixing bowl on top of the pan. There should be no gaps between the pan and the mixing bowl. In addition, the mixing bowl should not come in contact with the water as it is the steam which will heat the mixing bowl. Once the mixing bowl is securely on top of the pan and heated, place the Hershey's Sugar Free Special Dark pieces and the 14 teaspoons of vegetable oil in the bowl. As the chocolate slowly melts, stir the mixture of chocolate and oil until smooth. Once the chocolate is completely melted, dip the top of each of the cooled brownie bites in the chocolate to create a small glaze.

Once the brownies are all glazed, top them with a few pinches of the coconut and pecans mixture. Feel free to be generous with the topping to add more crunch.

Let cool and enjoy!