Deep Chocolate Brownies

This delicious recipe was a reader-contributed recipe that won in the best brownie category in a Better Homes and Gardens contest back in 2005. The topping is like the topping on German chocolate cake, only butterscotch-flavored ice cream topping is used instead of corn syrup. These brownies are a chocolate-lovers delight. Blessings...

Recipe:

1 egg
1 cup butterscotch-flavor ice cream topping
2 cups coarsely chopped pecans
2 cups flaked coconut
3/4 cup butter, softened
1-1/2 cups packed dark brown sugar
8 oz. bittersweet chocolate, melted and cooled
2 eggs
2 tsp. vanilla extract
2 cups all-purpose unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 12-oz. pkg. semisweet chocolate pieces

1. Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan; set aside.
2. In a small mixing bowl beat the 1 egg with an electric mixer on medium speed until fluffy and light colored. Stir in ice cream topping. Fold in pecans and coconut; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in cooled chocolate, the 2 eggs, and vanilla.
4. Stir together flour, baking powder, baking soda, and salt; beat or stir into chocolate mixture. Stir in chocolate pieces. Spread in prepared pan; spread nut mixture over batter.
5. Bake 30 to 35 minutes or until golden and set. Toothpick should come out with a few moist crumbs on it. Cool in pan on a wire rack. Cut into bars.

Yield: 24 - 36 bars