1/4 C. butter

4 oz. sweet baking chocolate

3/4 C. brown sugar, divided into 1/2 cup and 1/4 cup

2 eggs

1/2 C. all purpose flour

1/8 t. salt

1 C. chopped pecans, divided in half

1 C. flaked coconut

1/4 C. milk

Heat oven to 350° F.

Grease an 8 x 8 inch baking pan.

In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.

Remove the saucepan from heat, and let cool.

Stir 1/2 cup of brown sugar into the chocolate mixture, then mix in the eggs.

Stir in the flour and 1/2 cup of pecans.

Spread the brownie batter into the baking pan.

Mix the coconut, remaining 1/2 cup of pecans, and remaining 1/4 cup of brown sugar.

Add the milk to the coconut mixture and stir until well blended.

Spoon the coconut mixture evenly over the brownie batter.

Bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.

Cool slightly before cutting into squares.