Chocolate Coconut Brownies

• 1 large egg
• 1 cup butterscotch topping
• 2 cups coarsely chopped pecans
• 2 cups flaked coconut
• 34 cup butter, room temperature
• 1 12 cups dark brown sugar, packed
• 8 ounces bittersweet chocolate, melted and cooled
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon instant coffee granules
• 2 cups flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 (12 ounce) package semi-sweet chocolate chips

1. Preheat oven to 350 degrees.
2. Lightly grease a 13x9x2 inch baking pan, set aside.
3. In a small mixing bowl beat 1 egg until fluffy and light in color.
4. Stir in butterscotch topping.
5. Fold in pecans and coconut.
6. Set aside.
7. In a large mixing bowl beat the butter for 30 seconds.
8. Bean in brown sugar until fluffy.
9. Beat in cooled chocolate.
10. Beat in the eggs, vanilla and instant coffee.
11. Sift together the flour, baking powder, baking soda and salt.
12. Beat into chocolate mixture 1/3 at a time.
13. Stir in chocolate chips.
14. Spread evenly into prepared pan.
15. Spread nut mixture over batter.
16. Bake for 35 minutes or until just set.
17. Cool on a wire rack.
18. Cut into 24 bars.

egg, butterscotch topping, pecans, flaked coconut, butter, brown sugar, bittersweet chocolate, eggs, vanilla, coffee granules, flour, baking powder, baking soda, salt, semisweet chocolate chips

Taken from www.food.com/recipe/chocolate-coconut-brownies-237047 (may not work)