4-ounce package sweet baking chocolate
      1/4 cup (1/2 stick) butter or margarine
      3/4 cup firmly packed brown sugar
      2 eggs
      1/2 cup flour
      1 cup chopped pecans
      1 1/3 cups (3 1/2 ounces) sweetened flaked coconut
      1/4 cup milk

      Heat oven to 350 degrees F (325 degree F for glass baking dish). Grease bottom and sides of 8-inch square pan.
      Cook chocolate and butter in large microwave-safe bowl on high (100 percent power) for 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. (Or, on stove top, heat chocolate and butter over very low heat in small saucepan, stirring constantly until melted and smooth.)
      Stir 1/2 cup of the brown sugar into chocolate until well blended. Mix in eggs. Mix in flour and 1/2 cup of the pecans until well blended. Spread in prepared pan.
      Mix coconut, remaining 1/2 cup pecans and remaining 1/4 cup brown sugar in same bowl. Stir in milk until well blended. Spoon mixture evenly over brownie batter. Bake 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Cut into squares. Makes 16 fudgy brownies.