These rich chocolate brownies with a creamy coconut filling were an instant keeper for my family! An awesome dessert!

Brownies:
1-1/2 cups granulated sugar
2/3 cup canola or vegetable oil
4 eggs, lightly beaten
1-1/4 teaspoons vanilla extract
1-1/3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt

FILLING:
1 (14 oz) can sweetened condensed milk (not evaporated)
3 cups flaked coconut
1-1/4 teaspoon vanilla extract

FROSTING:
2 cups powdered sugar
1/2 cup baking cocoa
1/2 cup butter, softened
1-1/4 teaspoons vanilla extract
2 to 3 tablespoons milk, divided

In a large mixer bowl, combine the sugar and oil until well blended. Beat in the eggs and vanilla extract. In a separate medium bowl, combine the dry ingredients. Gradually add the dry ingredients to the sugar mixture until well blended. Pour into a greased 13×9-inch baking pan.

In a small bowl, combine the filling ingredients until well blended. Spoon over the brownie mixture. Bake at 350 degrees F for 30 to 35 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pan.

In a small mixer bowl, beat the powdered sugar, cocoa, butter, vanilla and enough of the milk to achieve desired spreading consistency, (add the milk 1 tablespoon at a time). Spread over cooled filling. Makes about 24 brownies.

Emily