Frosted Coconut-Pecan Brownies

Ingredients

• 4 oz baker's chocolate unsweetened melted
• 2.3 cups firmly brown sugar divided packed
• 0.8 cup butter melted (1-)
• 4  eggs 
• 1 cup baker's angel flake coconut divided
• 1 cup flour 
• 1.5 cups planters pecan halves divided
• 0.5 tsp salt 
• 2 tsp vanilla 
• 16 oz ready-to-spread vanilla frosting canned

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• baking pan

Directions

1. Preheat oven to 350F. Reserve 32 pecan halves for garnish; coarsely chop remaining pecans. Beat eggs and 2 cups of the brown sugar in large bowl with wire whisk until well blended.
2. Add butter, chocolate and vanilla; mix well. Stir in flour and salt until well blended.
3. Add 1/2 cup of the coconut and 3/4 cup of the chopped pecans; stir.
4. Pour batter into lightly greased 13x9-inch baking pan.
5. Bake 30 min. Cool completely in pan on wire rack.
6. Mix frosting, remaining 1/2 cup coconut, remaining 1/4 cup brown sugar and the remaining chopped pecans; spread over brownies.
7. Cut into 32 pieces; top each with 1 pecan half. Store in tightly covered container at room temperature.