Coconutty “M&M’s” Brownies

Based on a recipe from my Treasury of Home Baking cookbook. Tip: to toast coconut, spread evenly on a cookie sheet. Toast in preheated 350°F oven 7 to 8 minutes or until golden brown, stirring occasionally.

• Ready In: 1 hr 10 mins
• Yields: 16 brownies

Ingredients

• BROWNIES

• 6  ounces  semisweet baking chocolate (6 squares)
• 3⁄4 cup sugar
• 1⁄2 cup butter (1 stick)
• 2  large eggs
• 1  tablespoon  vegetable oil
• 1  teaspoon vanilla extract
• 1 1⁄4 cups all-purpose flour
• 3  tablespoons  unsweetened cocoa powder
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 cups  M&M's semi-sweet chocolate baking bits (M&M's Chocolate Mini Baking Bits per the recipe)

• COCONUT TOPPING

• 1⁄2 cup butter (1 stick)
• 1⁄3 cup light brown sugar, firmly packed
• 1⁄3 cup light corn syrup
• 1  cup sweetened flaked coconut, toasted
• 3⁄4 cup pecans, chopped
• 1  teaspoon vanilla extract

Directions

1. BROWNIES:
2. Preheat oven to 350°F
3. Prepare 8X8X2-inch baking pan by lightly greasing it; set aside.
4. Combine chocolate, sugar and butter in small saucepan and place over low heat; stir constantly until chocolate is melted. Remove from heat; let cool a bit.
5. Beat eggs, oil, and vanilla in large bowl. Stir in chocolate mixture until well blended.
6. Combine flour, cocoa powder, baking powder and salt in medium bowl; add to chocolate mixture. Stir in 1 cup “M&M’s” Chocolate Mini Baking Bits.
7. Spread batter evenly in prepared pan. Bake 35 to 40 minutes or until cake tester inserted in center come out clean. Cool completely on wire rack.
8. Prepare Coconut Topping. Spread over brownies; sprinkle with remaining ½ cup “M&M’s” Chocolate Mini Baking Bits.
9. Cut into bars. Store in tightly covered container.
10. COCONUT TOPPING:
11. In large saucepan melt butter over medium heat; stirring constantly, add in brown sugar and corn syrup until thick and bubbly. Remove from heat and stir in remaining ingredients.