Bake the brownie as per the instructions on the packet. This will need the water, egg and butter.
While brownie is baking in the oven, place the cream and the sweetener in a small saucepan and bring to a boil. Then reduce to a simmer and simmer on low for 15-20 mins until the mixture has reduced by half and thickened. Set aside to cool.
Once you have removed the cooked brownie from the oven, allow it to completely cool.
Once the brownie is cooled, crumble all the brownie into a large bowl. Add the chopped pecans and the coconut to the brownie and toss.
Add the rum to the cooled cream mixture and stir until it's a smooth consistency.
Add the cream mixture to the brownie mixture and stir until completely combined.
Place the coconut for rolling in a shallow bowl.
Scoop about 1 tbsp of the mixture into your hand and roll into a ball. Place into the coconut and roll to coat. Repeat until all the mixture is gone. We got 30 balls from this mixture.
Place in an airtight container and store in the fridge. We like to have them in the fridge for a couple of hours prior to serving to help them firm slightly.
The nutritional facts has been based on using the Noshu fudgy brownie mix.
For North Americans we recommend using Good Dees Brownie mix
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.