BUTTERSCOTCH BROWNIES
1/3 cup butter
2/3 cup packed brown sugar
1 1/3 cups flaked or shredded coconut
3/4 cup chopped pecans
1/2 cup butter, softened
1 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3 eggs
1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 cup chopped pecans
1/2 cup tiny marshmallows
caramel-flavored ice cream topping (optional)
Preheat oven to 350 degrees. Grease a 9x13 pan. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover. Bake about 20 minutes* (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on a wire rack. To serve, cut into bars and drizzle with caramel topping.
*I baked mine for around 23 minutes or so and the middle still didn't seem done. So, next time I think I'll let it bake for 30 minutes.
1/3 cup butter
2/3 cup packed brown sugar
1 1/3 cups flaked or shredded coconut
3/4 cup chopped pecans
1/2 cup butter, softened
1 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3 eggs
1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 cup chopped pecans
1/2 cup tiny marshmallows
caramel-flavored ice cream topping (optional)
Preheat oven to 350 degrees. Grease a 9x13 pan. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover. Bake about 20 minutes* (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on a wire rack. To serve, cut into bars and drizzle with caramel topping.
*I baked mine for around 23 minutes or so and the middle still didn't seem done. So, next time I think I'll let it bake for 30 minutes.
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