Brownies
1 Cup (2 sticks) unsalted butter
2 Cups sugar
4 Eggs (room temperature)
1 Teaspoon vanilla
1 1/2 Cups all purpose flour
1 Teaspoon soda
3 Tablespoons unsweetened Cocoa powder
1 1/2 Cups Flaked Coconut
1 1/2 Cups pecans or walnuts (chopped)
1 (7 oz) jar marshmallow cream
Preheat oven to 350 degrees. Grease 9 x 13 baking pan. Cream butter with sugar in large bowl or electric mixer until light and fluffy. Beat in eggs, one at a time. Blend in vanilla. Combine flour and cocoa powder. Beat dry ingredients into butter mixture. Fold in coconut and pecans. Spoon batter into prepared pan, spreading evenly. Bake until tester inserted in center comes out clean. 30 to 40 minutes. Immediately spoon marshmallow cream over brownie. As cream begins to melt, spread gently. Cool brownie.
Frosting
1/2 Cup (1 stick) unsalted butter
1 Teaspoon vanilla
4 Cups powdered sugar
1/3 Cup cocoa powder
1/2 Cup milk (evaporated)
Cream butter and vanilla in large bowl of electric mixer. Combine sugar and cocoa powder. Gradually beat into butter mixture alternating with milk. Continue beating until frosting is light and fluffy. 3 to 5 minutes. Spread frosting over brownie. Cut into squares to serve.
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