1 c. butter
2 c. sugar
1/4 c. cocoa
4 eggs
1 tsp. vanilla
1 1/2 c. flour
3 1/2 oz. can coconut
1 1/2 c. pecans
7 oz. jar marshmallow cream

Beat butter, sugar and cocoa on medium speed until "fluffy." Add eggs and vanilla and beat for 2 minutes on medium speed. Blend in flour on low speed. Stir in coconut and pecans.

Spread into 15x10 1/2 inch greased jelly roll pan. Bake at 350 degrees for 30 minutes. Spoon marshmallow cream on top of brownies and let stand for 5 minutes. Carefully spread melted marshmallow cream over top of brownies with metal spatula. Spread frosting over brownies while still warm.

FROSTING:

1/2 c. butter
1/2 c. cocoa
1 tsp. vanilla
4 c. powdered sugar
1/2 c. evaporated milk (not sweetened condensed milk)

Melt butter over low heat and stir in cocoa. Cool slightly. Add vanilla, and then stir in powdered sugar and evaporated milk alternately until frosting is of spreading consistency. (Don't make it too thin because it will melt down some when it's spread over the brownies.) Spread over brownies while they are still warm.

I used regular milk because I didn't have any evaporated. It only took about 1/3 cup at most.)