Macaroon Brownies

Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.

In a heavy large saucepan, heat 1 cup butter and the chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar and vanilla. Stir into warm chocolate mixture; cool to room temperature.

In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Spread the batter in the prepared pan.

In a small bowl, stir together shredded coconut and condensed milk. Dollop coconut mixture on brownie batter in pan.

Bake in a 350° oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool completely in pan on a wire rack; then cut into bars. (For cleaner cuts, you can chill brownies in pan in refrigerator for several hours. Use foil to lift chilled brownies out of pan before cutting.)