2 sq. (2 oz.) unsweetened chocolate
1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. unsifted all purpose flour
1/4 tsp. baking powder
1/2 c. chopped nuts

Microwave (high) chocolate and butter in uncovered 2 quart glass bowl 1 1/2 to 2 minutes or until chocolate is melted, stirring once. Blend in sugar. Add eggs, one at a time, beating well after each. Blend in vanilla. Add flour, baking powder, and nuts; mix just until combined.

Spread evenly in 7 inch square plastic microwave brownie pan. Microwave (high) uncovered 4 1/4 to 5 1/2 minutes or until top is set, but may still appear moist, rotating pan twice. Allow to stand in oven about 5 minutes. Cool. Spread with coconut-pecan topping.

Topping: In 2 cup measuring cup heat 3 tablespoon butter for 30 seconds, or until melted. Blend 1 tablespoon milk, 1/3 cup brown sugar and 1/2 teaspoon vanilla into butter. Microwave on high for 1/2 to 1 minute or until boils, stirring once. Stir in 1/3 cup coconut and 1/3 cup chopped pecans. Stir until cool. Spread on brownies.