Coconut-Candy Bar Brownies

Ingredients

• 4 oz baker's chocolate unsweetened
• 0.8 cup butter 
• 3  eggs 
• 7 oz baker's angel flake coconut ( 2-)
• 1 cup flour 
• 8 oz baker's semi-sweet chocolate 
• 2 cups sugar 
• 0.5 cup condensed milk sweetened canned
• 1 tsp vanilla 
• 1 cup planters walnuts coarsely chopped
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• toothpicks
• aluminum foil
• microwave

Directions

1. Heat oven to 350F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
3. Add sugar; mix well. Blend in eggs and vanilla.
4. Add flour and nuts; mix well.
5. Pour into prepared pan.
6. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
7. Combine coconut and milk; spread over dessert. Bring cream just to boil in small saucepan on low heat.
8. Pour over semi-sweet chocolate in medium bowl; let stand 1 min. Beat with whisk until chocolate is completely melted and mixture is well blended. Cool to room temperature, stirring frequently.
9. Spread semi-sweet chocolate mixture over coconut layer on brownie. Refrigerate 45 min. or until chocolate layer is firm. Use foil handles to remove brownie from pan before cutting to serve.