Coconut Pecan Brownies

I found this recipe at For the Love of Cooking. It's a nice variation on your standard brownie. Although the recipe only makes a 8x8-inch pan, it was plenty for our large family because the brownies are rich enough that you don't need much to feel satisfied.

Coconut Pecan Brownies

Original recipe from Epicurious
Makes nine ample brownies

Topping:
3/4 cup of sweetened coconut, shredded
3/4 cup of pecan pieces
1/4 cup of brown sugar
1/8 tsp of salt
2 tbsp butter, melted

Mix all ingredients together until well combined. Set aside.

Brownies:
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees and coat an 8x8 baking dish with cooking spray.

In a saucepan, melt butter over moderately low heat. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Sift the flour, cocoa powder, baking powder, and salt into a separate bowl add to the sugar mixture until just combined well.

Spread batter evenly in pan. Bake brownies in the middle of the oven for 20 minutes; remove from oven and add topping to the top then continue to bake for an additional 15-20 minutes or until a tester comes out of the center with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting. Enjoy.