BROWNIES:

1/3 c. butter
1/3 c. cocoa
2 eggs
1 c. sugar
1 tsp. vanilla
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt

Melt butter and cocoa in small saucepan. Stir until smooth. Set aside. Beat eggs with sugar until very light. Add cocoa mixture and vanilla. Toss or sift flour with baking powder and salt. Stir into cocoa-sugar mixture. Pour into greased 8x8 inch pan. Bake 30-35 minutes. Cool.

COCONUT-PECAN FROSTING:

Combine 1/2 cup evaporated milk, 1/2 cup sugar, 1 large slightly beaten egg yolk, 1/4 cup butter, 1/2 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 3/4 cup coconut and 1/2 cup chopped nuts (pecans). Cool until thick enough to spread, beating occasionally. Spread on top of cooled brownies.