1 (4 ounce) package Baker's German's
    Sweet Baking Chocolate
1/4 cup butter or margarine
3/4 cup firmly packed brown sugar, divided
2 eggs
1/2 cup all-purpose flour
1 cup chopped pecans or walnuts, divided (optional)*
1 1/3 cups Bakers Angel Flake Coconut
1/4 cup milk

Heat oven to 350 degrees F (325 degrees F for glass baking dish). Grease bottom and sides of 8-inch square pan.

Microwave chocolate and butter in large microwave-proof bowl on HIGH for 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir 1/2 cup of the brown sugar into chocolate until well blended. Mix in eggs. Stir in flour and 1/2 cup of the pecans until well blended. Spread in prepared pan.

Mix coconut, remaining 1/2 cup pecans and remaining 1/4 cup brown sugar in same bowl. Stir in milk until well blended. Spoon mixture evenly over brownie batter. Bake 35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Cut into squares.

Makes 16 fudgy brownies.

* If omitting nuts, increase coconut to 2 2/3 cups (one 7-ounce package).