#1984 - Sweet Coconut Brownies

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 cup softened butter
2 tsp. vanilla
3/4 tsp. cream of tartar
2 cups flour
1/2 cup chopped nuts (optional)
1/2 cup Hershey's cocoa
Topping: 1 TBSP vanilla; 1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated); 4 cups Baker's angelflake coconut

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add vanilla--beat. Remove bowl from mixer--add cream of tartar, cocoa, flour and chopped nuts--stir just until mixed. Pour HALF of the batter into a greased 9 x 13 cake pan--set aside. In a separate bowl add Eagle milk, vanilla, and coconut--stir until mixed. Spread the coconut batter evenly over the chocolate batter in the cake pan. Carefully pour the other half of the chocolate batter evenly over the top of the coconut layer. Bake at 350 degrees for 40-50 minutes. Cool completely, then refrigerate overnight. The next day, cut into squares.