1 c. unsalted butter, room temperature
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/2 c. flour
3 tbsp. cocoa powder
1 1/2 c. flaked coconut
1 1/2 c. pecans, finely chopped
1 (7 oz.) jar marshmallow cream

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Beat in eggs, one at a time, and blend in vanilla. Set aside. Combine flour and cocoa powder and then beat into butter mixture. Fold in coconut and pecans.

Spoon batter into a greased 9 x 13 pan, spreading evenly. Bake for 35-40 minutes or until toothpick testes clean in center. Remove form oven; immediately spoon marshmallow cream over brownies. As marshmallow cream melts, spread gently. Let cool and top with mud frosting.

MUD FROSTING:

1/2 c. unsalted butter, room temperature
1 tsp. vanilla
4 c. confectioners sugar
1/3 c. cocoa powder
1/2 c. evaporated milk

Cream butter and vanilla. Set aside. Combine sugar and cocoa powder and gradually beat into butter mixture, alternating with milk. Continue beating until light and fluffy, 3-5 minutes.