Brownies with Crunchy Coconut Pecan Topping

I just have to say that these brownies were DANGEROUS. I loved the topping a little too much...crunchy and flavorful! I love any kind of brownies...cake-like or fudgy. These were definitely a little more on the cake-like side. Landon really prefers fudge brownies, so next time I will make them that way. To make this a quick semi-homemade dessert....use your favorite brownie mix and just make the topping!

Ingredients:

topping
3/4 cup sweetened flaked coconut
3/4 cup pecans, chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted

brownie:
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
Preheat oven to 350°F. Grease a 9-inch pan.

For the topping:
Stir together topping ingredients until combine.

For the brownies:

In a saucepan melt the butter on low heat. Remove the pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.
Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 35 to 45 minutes, or until a tester comes out with crumbs adhering to it. You may have to add a piece of foil over the top for the last half of cooking to keep the topping from getting overdone.

Cool brownies...or immediately top with ice cream and ENJOY!