A combination of the beloved brownie with a fabulous haystack cookie. It makes a lovely after dinner treat, but be warned - it is for the chocolate lovers! Fresh fruit pairs well when it is fresh.
Preheat oven to 350F (175C). Grease a 9x9" pan (I prefer a glass pan).
In a medium bowl, beat eggs until frothy.
Add sugar, flour, and salt. Do not mix.
Melt 1/2 cup of butter (microwave, stovetop, etc). Add cocoa to the melted butter. Stir to combine.
Add the butter and cocoa to the bowl with the eggs, sugar, and flour pile. Stir until just combined. Try not to over mix.
Pour into the greased pan. Spread and smooth it into the corners.
Bake for 20-30 minutes (my glass pan in a convection oven is close to 20 minutes, but I've used metal pans in a non-convection oven and had it take almost 30 minutes). Watch the edges of your brownie, you will notice them start to look done before the rest of the pan. Also, an inserted toothpick should come out with no batter clinging to it.
Pre-measure all ingredients while the brownies are baking. Measure the butter into a medium/large pot or saucepan. Have the milk, sugar, and vanilla near it, but in separate prep bowls. In a medium/large bowl, combine the remaining ingredients: rolled oats, cocoa, coconut, and salt.
When the brownies are almost cooked, melt your butter.
When the brownies are removed from the oven, add the milk to the pot. Stir on medium heat. Add the sugar and stir. Stir often and bring the mixture to a boil. Remove from heat.
Add vanilla and stir immediately.
Quickly add the bowl of remaining ingredients. Stir to combine; mix well.
Scoop onto brownies and spread the mixture evenly, careful not to push too hard on the cooling brownies.
Let cool completely.
If you'd like you can mix some icing sugar with a small amount of milk to form a glaze (either liquidy and spread it, or thick and apply it with a piping bag). This just adds a decorative touch for presentation.
Fresh fruit makes a lovely garnish and tastes great, especially when the brownie is fresh.