Making

Melt 2 sticks butter along with 4 ounces unsweetened chocolate in a saucepan over low heat, stirring occasionally. 

Let this mixture cool to room temperature. 

To the melted mixture add 2 cups white sugar, 2 well- beaten eggs, 1 1/3 cups self-rising flour, 2 teaspoons vanilla extract and 1 cup of chopped pecans. Mix all together and set aside. 

In a separate bowl, mix together 1 well-beaten egg, ½ cup brown sugar, 1 cup chopped pecans, 1 cup coconut, and ½ cup sweetened condensed milk. 

Scoop the brownie mixture into muffin pans that have been sprayed with cooking oil spray, filling about 2/3-full. (This mixture will make about 18 muffins.) 

Place a heaping teaspoon of the coconut mixture in the center of each brownie and press lightly into the brownie mixture. Bake at 350 degrees for about 12 minutes, being careful not to overbake. Brownies will be done when a toothpick placed in the center comes out clean. 

Remove baked brownies from the oven and cool in pans on a cooling rack. 

Serving

When cool enough to handle, transfer Brownie Gold Mines to a nice serving dish.