3/4 cup unpasteurized, low-fat cottage cheese
3/4 cup shredded coconut
1 egg, beaten
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup pecans
1/2 cup sour cream
Preheat oven to 400 degrees F (200 degrees C) and lightly grease 14x13x2 inches baking pan. Grease and flour a 10x12 inch baking pan.
In a medium bowl, stir together cottage cheese, coconut, and egg. Beat until creamy. Gradually stir in milk and Parmesan cheese until all ingredients are thoroughly combined.
Bake for 50 to 75 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow to cool in pan; return to oven.
In a large bowl, stir together sour cream and topping until smooth. Spread mixture over brownies, leaving bottom of pan about 2 inches from hot plate. Let stand 10 minutes; remove cream pot. Slice cooled brownie layer, reserving 1 cup mixture. Return brownies to pan, reduce heat to 350 degrees F (175 degrees C), and continue to cook 15 to 20 minutes. Whisk in reserved cream and coconut mixture; cook until thick. Cool completely.
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