Line 9x13 pan with foil and spray with non-stick spray.Pre-heat oven to 350 degrees.
2 cubes + 3 Tbl. margarine (I use Blue Bonnet)--melted
9 Tbl. cocoa powder (I prefer Western Family...even after trying the more expensive stuff!)
2 cups sugar
1/2 tsp. salt
4 large eggs
1-1/2 cups flour
1 tsp. vanilla
1 cup chopped pecans (optional)
Whisk cocoa powder into melted butter. Mix in sugar and salt. Mix really well. Add eggs and vanilla and beat well. Add flour and beat well. Bake for 35 min...not more or they'll be dry! Once they've cooled completely, lift foil to lift brownies out of pan. Set on cooling rack and peel back edges of foil. Put a cutting board over the TOP of the brownies and flip them over. Peel off the foil. Cover with coconut-caramel topping.
Coconut-Caramel Topping:
Make Toasted Coconut:
Spread 3 cups shredded, sweetened coconut out on a baking sheet. Bake at 350 degrees for about 10 minutes until it's toasted nicely--you have to stir it frequently to ensure even browning. Set aside.
Caramel Coating:
3/4 cup butter
3/4 cup packed brown sugar
3 Tbl. corn syrup
3/4 cup sweetened condensed milk
Combine all 4 ingredients in a saucepan. Bring to boil over medium heat. Once it starts to boil, turn heat down to "3". Boil 4 minutes, stirring constantly, as it will burn easily. Remove from heat. Continue to stir with spoon until it begins to thicken.
Pour caramel coating over toasted coconut in bowl. Quickly spread over cooled brownies and allow to cool. Cut into tiny squares, as they are really rich.
