Mighty Peanut Butter Coconut Brownies

Fudgy bottom, creamy sweet PB layer and crunchy top. Thank you Hungry Little Girl

The Brownie:
3 eggs
1 1/4 cups sugar
1/2 cup canola oil
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

The PB Layer:
3/4 cups crunchy peanut butter
1 1/2 cups graham cracker crumbs
1 cup powdered sugar
1/4 cup milk

Also:
6 ounces semi-sweet chocolate chips
1/2 cup unsweetened coconut flakes

• Preheat your oven to 350 F
• Line the bottom of a 8 inch brownie pan with parchment paper
• In a large bowl combine eggs, sugar, oil and vanilla
• Beat until smooth
• Add flour, salt and cocoa powder
• Fold in until well combined (it is best for the brownie texture to do this with a spatula)
• Pour batter into brownie pan and bake for 25 minutes (until stick comes out with wet crumbs on it - do not over bake it!)
• Let cool completely in baking pan

• In a medium bowl combine peanut butter, cracker crumbs, powdered sugar and milk until smooth
• Spread over cooled brownie
• Melt chocolate chips in the microwave and spread over PB layer
• Sprinkle coconut flakes on top and place in fridge until set

Take out of the fridge 15 minutes before serving so the chocolate topping is easier to cut