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Brownies: Frosted Coconut Pecan Brownies

Source of Recipe

Robin


List of Ingredients

1-1/2 cups PLANTERS Pecan Halves, divided
2-1/4 cups firmly packed brown sugar, divided
4 eggs
3/4 cup (1-1/2 sticks) butter or margarine, melted
4 squares BAKER'S Unsweetened Baking Chocolate, melted
2 tsp. vanilla
1 cup flour
1/2 tsp. salt
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 can (16 oz.) ready-to-spread vanilla frosting



Recipe

RESERVE 24 pecan halves for garnish; coarsely chop remaining pecans.

BLEND 2 cups of the brown sugar and eggs; stir in butter, chocolate and vanilla. Mix in flour and salt until well blended. Stir in 1/2 cup of the coconut and 3/4 cup of the chopped pecans. Pour batter into lightly greased 13x9-inch baking pan.

BAKE at 350°F for 30 minutes. Cool completely in pan on wire rack.

MIX frosting, remaining 1/4 cup brown sugar, 1/2 cup coconut and chopped pecans in small bowl; spread over brownies. Cut into 24 pieces; top each with pecan half. Store in airtight container.