1 cup butter

2 oz. semi-sweet chocolate

3/4 cup sugar

3/4 cup brown sugar

3/4 cup cocoa powder

1/4 tsp. salt

2 eggs Pa. preferred, Giant brand

1 tsp. vanilla

1 cup flour

1/3 cup brown sugar

1/3 cup flour

1/4 cup light corn syrup

1 T. butter, melted

1 tsp. vanilla

2 eggs

1/4 tsp. coconut extract

1-1/2 cups coarsely chopped macadamia nuts

1 cup coconut

Topping (optional)

1/2 cup heavy cream

1 T. caramel sauce

2 T. brown sugar

In medium saucepan over medium heat, melt 1 cup butter and 2 oz. semi-sweet chocolate. Remove the pan from heat and add the sugar, 3/4 cup brown sugar, cocoa powder, and salt. Stir until blended. Add the eggs and 1 tsp. vanilla and stir until smooth. Add 1 cup flour and white chips, stir. Spread batter evenly in 8-inch square pan coated with cooking spray. Bake at 350º for 20 minutes or until brownie springs back slightly when pressed with fingertip. The brownie should not be completely cooked.

In mixing bowl, combine 1/3 cup brown sugar and 1/3 cup flour. Add corn syrup, melted butter, coconut extract and 1 tsp. vanilla. Add the eggs and stir just until combined. Add the nuts and coconut. Pour mixture over partially baked brownie and spread evenly. Bake at 350º for 30-40 minutes or until done.

Optional garnish: Combine heavy cream, caramel sauce, and 2 T. brown sugar; beat until soft peaks form. Dollop or pipe on each piece then drizzle with chocolate syrup and sprinkle with toasted coconut.