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1
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Heat oven to 350°. Generously grease a 9x13" baking pan. Add a tablespoon or two of flour to the pan, then tilt and shake it from side to side until it's evenly dusted. Knock out the excess flour by patting the back of the pan.
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2
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Heat the butter in a medium saucepan over low heat. When it is almost melted, stir in the brown sugar. Increase the heat slightly and cook the mixture just until bubbly, then pour it into a medium mixing bowl. Cool the mixture for 5 minutes, but no longer. Meanwhile, sift the flour, baking powder, and salt into a separate bowl and set it aside.
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3
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With an electric mixer, beat the eggs into the sugar mixture one at at time, cracking them into a small bowl first to make sure they are fresh and free of eggshell. Beat well after each addition. Then blend in the vanilla extract.
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4
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Stir the dry ingredients into the sugar mixture until blended. Add the coconut and pecans and stir again until evenly blended. Spread the batter evenly in the prepared pan.
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5
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Bake the brownies on the center oven rack for 22 - 25 minutes, until the surface is golden brown and firm to the touch and a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool.
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6
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While they are still warm, use a sieve to dust the brownies with confectioners' sugar. Cool the brownies completely before slicing them. Makes 20 or more bars.
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