3/4 cup pecan halves
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 cup flaked coconut
4 tablespoons butter or margarine, softened
1 teaspoon double-acting baking powder
1 teaspoon vanilla extract
1 egg
1/4 teaspoon salt
About 1-1/2 hours before serving or up to 1 week ahead, reserve 16 pecan halves; chop remaining pecans. Preheat oven to 350 degrees. Grease 8 x 8-inch baking pan. Into large bowl, measure chopped pecans, flour and remaining ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Pat brownie mixture into baking pan. Arrange reserved pecan halves on top of mixture so that when brownies are cut after cooking, pecans will be in the center of each of 16 squares. Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack. Cut into 2 x 2-inch squares. Cover pan with foil to use up within 1 week.
Makes 16.