Coconut Upside Down Brownies

I have made some coconut macaroon brownies, but the way you were suppose to layer them made them over cooked on the top and under cooked on the bottom. I didn’t care for that brownie recipe. Over all they weren’t very good. I made my own recipe, and I used a brownie recipe from my “Taste Of Home Baking Book” with my own coconut topping.

Rich Chocolate Brownies
2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 cup butter, melted
1 cup all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350°f and prepare a 9 x 13 inch baking pan. Use baking spray and spray the bottom and sides of the dish. Then tear a piece of parchment paper (NOT wax) and place it on the bottom and sides of the baking dish. Spray the paper.
In a large mixing bowl, beat the sugar, eggs and vanilla. Add butter; mix well. Combine the flour, cocoa, baking powder and salt; add to batter and mix well. Set aside.

For the coconut mixture
1 14oz can of sweetened condensed milk
1 14oz bag of flaked coconut
1 teaspoon of vanilla
Mix together and place it in the bottom of the pan. Spread the Brownie batter on top of the coconut and bake for 25-30 minutes or until a tooth pick comes out clean.