Deep-Chocolate Brownies

Full of nuts and coconut, the butterscotch topping changes these brownies from ordinary to awesome!

• Ready In: 45 mins
• Serves: 12-15
• Yields: 24 cookies

Ingredients

• 3  eggs
• 1  cup  butterscotch sundae sauce
• 2  cups pecans, coarsely chopped
• 2  cups flaked coconut
• 3⁄4 cup butter, softened
• 1 1⁄2 cups dark brown sugar, packed
• 8  ounces bittersweet chocolate, melted and cooled
• 2  teaspoons vanilla
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 (12 ounce) package  semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Grease 13x9x2 inch baking pan; set aside.
2. In medium bowl, beat one of the eggs with electric mixer on medium speed until fluffy and light colored. Stir in butterscotch topping. Gently stir in pecans and coconut; set aside.
3. In large bowl, beat butter on medium to high speed for 30 seconds. Add brown sugar; beat until fluffy. Beat in remaining eggs, melted bittersweet chocolate, and vanilla. Stir together flour, baking powder, baking soda, and salt; beat or stir flour mixture into chocolate mixture until combined. Stir in semisweet chocolate chips.
4. Spread batter in prepared pan; spread nut mixture over batter. Bake about 35 minutes or until top is golden. Cool in pan on wire reck. Cut in bars.