1 1/4 cups of cocoa powder (I used dark cocoa powder this time)
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour
2 cups chocolate chips
Coconut Pecan Frosting:
1 cup sugar
1 cup evaporated milk
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
2 1/2 cups coconut
1 1/2 cups pecans, roughly broken or chopped
Grease a 9x13 in. pan. and preheat the oven to 350º.
Mix together the butter and sugar in a microwave safe bowl. Heat in the microwave, stirring about every 30 seconds, until the mixture is bubbly and smooth (you can also do it on the stove top if you want). Add in the eggs and vanilla and beat until smooth. Mix together the cocoa powder, salt, baking powder, and flour and add to the butter mixture, mixing until smooth.
Stir in the chocolate chips. Pour the batter into the pan. Bake for about 28 minutes.
Lightly toast the pecans in a large pan on the stove.
In a pot, beat together the sugar, milk, yolks, and butter. Cook, stirring constantly just until it begins to bubble and thicken. Remove from heat. Add vanilla, coconut, and chopped pecans.
Spread frosting on top of brownies. Allow to set in the fridge.