Butterscotch Brownies

• Base
• 1/3 cup butter
• 2/3 cup brown sugar, packed
• 1 1/2 cups shredded coconut
• 3/4 cup chopped pecans
• Batter
• 1/2 cup butter, softened
• 1 cup brown sugar, packed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/2 cup chopped pecans
• 1/2 cup miniature marshmallow

1. In a small saucepan, melt 1/3 cup butter. Add 2/3 cup brown sugar, coconut, and 3/4 cup pecans and mix well. Pat mixture evenly into a greased 13x9x2 baking pan.
2. In a large mixing bowl beat 1/2 cup butter on medium-high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt and beat until combined.
3. Beat in eggs and vanilla until combined. Add flour and beat well.
4. Stir in 1/2 cup pecans and marshmallows.
5. Spoon small mounds of batter over base in pan. Carefully spread to cover.
6. Bake for 20 minutes at 350 degrees. Mixture should be evenly browned; center may jiggle slightly when shaken. Cool in the pan on a wire rack. Cut into bars when completely cooled.
7. If desired, serve with a drizzle of caramel topping.

base, butter, brown sugar, shredded coconut, pecans, batter, butter, brown sugar, baking soda, salt, eggs, vanilla, flour, pecans, marshmallow

Taken from www.food.com/recipe/butterscotch-brownies-264543 (may not work)