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1
Preheat oven to 325F.
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2
In a small baking pan,spread pecans and toast in oven, stirring occasionally for 7-9 minutes or until nicely browned.
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3
be careful not to burn.
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4
Immediately turn out into a small bowl, and let cool; set aside.
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5
Lightly grease a 9-inch square baking pan or coat with nonstick spray.
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6
Line the pan with aluminum foil, letting the foil overhang 2 opposing sides of the pan by about 2 inches.
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7
Grease the foil or coat with nonstick spray.
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8
in a medium bowl, thoroughly stir together flour, baking powder, and salt; set aside.
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9
In a large bowl, with an electric mixer on medium, beat together the brown sugar, butter and vanilla until well blended.
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10
Add the eggs, one at a time, and beat until well blended.
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11
and smooth.Stir or beat in the flour mixture, toffee bits, pecans and coconut, is using, until thoroughly mixed.
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12
Turn out the batter into baking pan, spreading to the edges.
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13
Bake in the middle of the oven for 30-35 minutes or until the top is golden and a toothpick inserted in center comes out clean.
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14
Transfer pan to wire rack and let stand until the brownies are completely cooled.
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15
Using the overhanging foil, as handles, transfer the brownies to a cutting board.
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16
Carefully peel off and discard the foil.
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17
Using a large sharp knife, cut the brownies into 12 bars, wipe the knife clean between cuts.
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18
Store the brownies in an airtight container for up to 4 days or freeze for up to 1 month.
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19
If freezing, leave the brownie slab whole, then cut into bars when partially thawed.
