German Chocolate Brownies

We like to take old reliable recipes and fiddle with them.  This is an idea Mitch and I worked up together after I made butterscotch brownies on Friday, with the thought that you could combine the best of the pecan and coconut frosting from a German chocolate cake and add chocolate chips to live up to its name.  I finally made them this afternoon with delicious results.

German Chocolate Brownies

½ cup coconut flakes
½ cup chopped pecans
½ cup chocolate chips
½ cup butter or stick margarine
2 cups brown sugar
2 eggs
1 tsp. vanilla extract
1 cup flour
2 tsp. baking powder
½ tsp. salt

Preheat oven to 350°.  Spread coconut flakes and pecans on a 9" x 12" baking pan, toast in oven for 10 minutes.  Remove, allow to cool and set aside.

Melt butter in a saucepan on medium heat.  When melted, add brown sugar and beat until there are no lumps and the mixture is a thick consistency.  Remove from heat and allow to cool.

In a medium mixing bowl, beat eggs and vanilla extract until smooth.  Add cooled butter/brown sugar mixture and beat smooth.  Add dry ingredients and stir until all dry ingredients are incorporated.  Mix in coconut and pecans.  Last, add chocolate chips.  Pour into 9" x 12" baking pan and bake at 350° for 25 minutes.  Allow to cool, cut into squares and enjoy.