- 10 Tbsp butter (1/2 cup + 2 Tbsp)
- 2 c brown sugar, firmly packed
- 2 eggs
- 1 tsp vanilla
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 c shredded coconut
- 1 c chopped pecans (optional)
1Heat oven to 350 degrees. Prepare a 9″ x 12″ baking dish by greasing with Crisco.
2In a heavy saucepan, perhaps one in which you can use a hand mixer, cook butter and brown sugar over low heat until bubbly, stirring constantly. Let cool for 5 to 10 minutes.
3If you cannot use mixer beaters in your saucepan, pour sugar/butter mixture into a mixer bowl. Add eggs one at a time and beat. (If the mixture is fairly hot, beat eggs immediately after adding them.) Add vanilla extract.
4In a bowl, mix flour, baking soda, and salt. Stir to combine. Add to the butter/sugar mixture and mix to combine.
5Add coconut and nuts (if using). Mix in well. The batter will be very stiff.
6Scrape batter into prepared baking dish. Use a knife to level batter in the pan. (Or pick up the pan and slightly shake it from side to side.)
7Bake in preheated oven for 25-35 minutes or until a toothpick comes out clean.
8Let cool on a wire rack. After 5-10 minutes, cut into squares while brownies are still somewhat warm.