Butterscotch Brownies - cooking recipe

Ingredients

Base
1/3 cup butter
2/3 cup brown sugar, packed
1 1/2 cups shredded coconut
3/4 cup chopped pecans
Batter
1/2 cup butter, softened
1 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 cup chopped pecans
1/2 cup miniature marshmallow

Preparation

In a small saucepan, melt 1/3 cup butter. Add 2/3 cup brown sugar, coconut, and 3/4 cup pecans and mix well. Pat mixture evenly into a greased 13x9x2 baking pan.
In a large mixing bowl beat 1/2 cup butter on medium-high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt and beat until combined.
Beat in eggs and vanilla until combined. Add flour and beat well.
Stir in 1/2 cup pecans and marshmallows.
Spoon small mounds of batter over base in pan. Carefully spread to cover.
Bake for 20 minutes at 350 degrees. Mixture should be evenly browned; center may jiggle slightly when shaken. Cool in the pan on a wire rack. Cut into bars when completely cooled.
If desired, serve with a drizzle of caramel topping.