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1 pkg. (4 oz.) German's sweet baking chocolate 1/4 cup (1/2 stick) butter or margarine 3/4 cup firmly packed brown sugar, divided 2 eggs 1/2 cup flour 1 cup chopped pecans or walnuts, divided (optional) 1-1/3 cups (3-1/2 oz.) angel flake coconut 1/4 cup milk HEAT oven to 350°F (325°F for glass baking dish). MICROWAVE chocolate and butter in large microwavable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until chocolate is completely melted. STIR 1/2 cup of the brown sugar into chocolate until well blended. Mix in eggs. Stir in flour and 1/2 cup of the pecans until well blended. Spread batter in greased 8-inch baking pan. MIX coconut, 1/4 cup brown sugar and 1/2 cup pecans in same bowl. Stir in milk until well blended. Spoon mixture evenly over brownie batter. BAKE 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Cut into 16 brownies. Note: if omitting nuts, increase coconut to 2-2/3 cups (7 oz.). |
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