2 cups (4 sticks) unsalted butter, at room temperature
4 cups sugar
8 large eggs
1 tbsp. vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/4 cups (8 oz.) semisweet chocolate chips
1 1/2 cups (6 oz.) chopped walnuts
1 cup chocolate chips, M&M'S® or Sno-Caps (for sprinkling)

Preheat oven to 350°F

Lightly grease sides and bottom of 16x12x3-inch pan (or two 13x9x2-inch pans). In addition line bottom of pans with parchment paper.

In large bowl of electric mixer at medium speed, cream well the butter and sugar. Add eggs and vanilla and cream well.

Onto piece of wax paper, sift flour, cocoa and salt. Add to butter mixture and mix at low speed until combined.

Fold in chocolate chips and walnuts.

Spread evenly in prepared pans. Bake in preheated 350°F oven 35 to 45 minutes, or until skewer comes out with a few moist crumbs. Let pan cool completely on wire rack.

Prepare topping.

TOPPING:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/4 cups packed dark brown sugar
3/4 cup heavy whipping cream
3 cups sweetened shredded coconut

In bowl of electric mixer at medium speed, cream butter and sugar. Fold in whipping cream and coconut; mix until creamy. Spread coconut mixture evenly over cooled brownies. Broil until top is browned.

While still hot, sprinkle top with chocolate chips, M&M'S® (red and green are nice for Christmas) or Sno-Caps. Refrigerate overnight. Cut into 2-inch squares to serve.

Makes 4 dozen brownies.

Submitted by: Marta