1 c. unsalted butter, at 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 creme

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 9x13 inch pan, spreading evenly. Bake for 35-40 minutes or until toothpick tests clean in center. Remove from oven; immediately spoon marshmallow creme over brownies. As marshmallow creme melts, spread gently.

Let cool and top with Mud Frosting. Cut into 2x3 inch bars. Yield: 18 brownies. Each: about 500 calories, 26 g fat, 91 mg cholesterol, 35 mg sodium.

MUD FROSTING:

1/2 c. unsalted butter, at 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 frosting is light and fluffy, about 3-5 minutes.