Brownies are filled with rich coconut pecan mixture. Bake at 350 degrees for 30 minutes. Makes 30.

FILLING:

1 c. sweetened condensed milk (not evaporated)
1/2 c. (1 stick) unsalted butter
3 egg yolks, slightly beaten
2 c. shredded coconut
1 c. chopped pecans (4 oz.)
2 tbsp. all purpose flour

BROWNIE:

1 pkg. (23.6 oz.) original fudge brownie mix
1/3 c. vegetable oil
3 eggs
1/3 c. water

Grease the bottom only of a 9 x 13 inch pan. Combine condensed milk, butter and egg yolk in a medium saucepan. Cook over moderate heat, stirring constantly, 10 to 12 minutes or until mixture thickens. Remove from heat. Stir in vanilla, then coconut and chopped nuts until blended.

Divide coconut mixture in half. Place half in a small bowl. Stir in flour mixture until well blended.

Prepare brownie mix with oil, eggs and water following package directions. Spread half batter in prepared pan.

Spoon drops (large) of the flour-added coconut mixture over brownie batter; spread gently to cover coconut as evenly as possible.

Bake on middle rack of moderate oven (350 degrees) for 30 minutes or until top is firm and cake shrinks from sides of pan. Cool completely on wire rack.

Cut layer in half crosswise with serrated knife. Cut each half in thirds, lengthwise then in fifths, to produce 30 bars. Top with bar with a drop of the remaining coconut mixture. Decorate with pecan halves. Makes great Christmas gift!