Preheat oven to 350°F. Reserve 32 pecan halves for garnish; coarsely chop remaining pecans. Beat eggs and 2 cups of the brown sugar in large bowl with wire whisk until well blended. Add butter, chocolate and vanilla; mix well. Stir in flour and salt until well blended. Add 1/2 cup of the coconut and 3/4 cup of the chopped pecans; stir. Pour batter into lightly greased 13x9-inch baking pan.
Bake 30 min. Cool completely in pan on wire rack.
Mix frosting, remaining 1/2 cup coconut, remaining 1/4 cup brown sugar and the remaining chopped pecans; spread over brownies. Cut into 32 pieces; top each with 1 pecan half. Store in tightly covered container at room temperature.
Since this indulgent brownie recipe makes 32 servings, it is the perfect dessert to serve at your next party.
Use a food processor to quickly chop the pecans.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 32 servings, 1 brownie each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.