 | | Directions |
- Grease the bottom and sides of a 9 x 13 baking pan.
- Melt 1/3 cup of butter in a small saucepan; add the 2/3 cup of brown sugar, 1 1/3 cups of coconut, and 3/4 cup of pecans. Stir until all ingredients are evenly mixed.
- Pour this mixture into the greased pan. Pat down evenly into the bottom of the pan.
- Preheat the oven to 350 degrees.
- In a mixing bowl, beat the 1/2 cup of softened butter on medium-high until smooth; beat in the 1 cup of brown sugar, soda, and salt until evenly mixed.
- Add the vanilla and eggs; beat until well mixed.
- Add the flour and mix just until evenly distributed. Add the marshmallows and 1/2 cup chopped pecans; stir to mix in well.
- Add on top of the coconut-pecan layer. Carefully spread out evenly, being careful to not disturb the bottom layer.
- Place in the preheated oven and bake for 25 to 30 minutes. The brownies should be nicely browned and the center may be a little soft. They should firm up when cooled.
- Drizzle with caramel topping when serving.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: 9 x 13 baking pan
Servings: 24
|  | | Ingredients | | - | | 1/3 cup butter |
| - | | 2/3 cup brown sugar |
| - | | 1 1/3 cups coconut |
| - | | 3/4 cup chopped pecans |
| - | | 1/2 cup butter |
| - | | 1 cup brown sugar |
| - | | 1/2 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 1/2 teaspoon vanilla |
| - | | 3 eggs |
| - | | 1 1/2 cups flour |
| - | | 1/2 cup miniature marshmallows |
| - | | 1/2 cup chopped pecans |
| - | | caramel ice cream topping |
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