1½ cups Food Club semi-sweet chocolate chips (9 ounces)
4 Roche Bros. large eggs
2 cups Food Club granulated sugar
1 teaspoon Nielsen-Massey vanilla extract
3 tablespoons Food Club unsalted butter, melted
1½ cups Food Club sweetened coconut fl akes
¾ cup chopped pecans
¾ cup packed Food Club light brown sugar
3 tablespoons light corn syrup
3 tablespoons Food Club whole milk or half & half
Prepare Brownies: Preheat oven to 350°. Spray 13 x 9-inch metal baking pan with nonstick baking spray. In medium bowl, whisk together flour, cocoa powder, baking powder and salt.
In medium saucepot, cook butter over medium-low heat 3 minutes or until it begins to bubble; stir in chocolate. Remove saucepot from heat and stir until chocolate
mixture is smooth; cool 5 minutes.
In large bowl, with mixer on low speed, beat eggs and sugar; slowly add vanilla and chocolate mixture. Gradually beat in flour mixture until well incorporated, scraping sides of bowl occasionally with rubber spatula.
Pour batter into prepared pan. Bake 30 to 35 minutes or until toothpick inserted near the center comes
out clean and brownie pulls away slightly from the sides. Cool 5 minutes on wire rack.
Meanwhile, prepare Coconut Topping: Adjust oven rack to about 8 inches from source of heat; preheat broiler. In medium microwave-safe bowl, cook butter on high 25 seconds or until melted; add remaining ingredients and stir until well combined. With spatula or butter knife, evenly spread coconut mixture over brownie.
Broil 4 to 6 minutes or until top is
browned and bubbly. Cool in pan on wire rack at least 2 hours before cutting. Cut lengthwise into 3 strips, then crosswise into 5 strips.