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Deep Chocolate Brownies

Deep Chocolate Brownies

  • 1  egg
  • 1  cup butterscotch-flavored ice cream topping
  • 2  cups coarsely chopped pecans
  • 2  cups flaked coconut
  • 3/4  cup butter, softened
  • 1-1/2  cups packed dark brown sugar
  • 8  ounces bittersweet chocolate, melted and cooled
  • 2  eggs
  • 2  teaspoons vanilla
  • 2  cups all-purpose flour
  • 1  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1  12-ounce package semisweet chocolate pieces

1. Preheat oven to 350 degree F. Lightly grease a 13x9x2-inch baking pan; set aside.

2. In a medium mixing bowl beat the 1 egg with an electric mixer on medium speed until fluffy and light colored. Stir in ice cream topping. Fold in pecans and coconut; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in cooled chocolate, the 2 eggs, and vanilla. Stir together flour, baking powder, baking soda, and salt; beat or stir into chocolate mixture. Stir in chocolate pieces. Spread in prepared pan; spread nut mixture over batter. Bake about 35 minutes or until golden and set. Cool in pan on a wire rack. Cut into bars. Makes 24 bars.

 
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