Ingredients

• 1 stick Salted Butter, melted
• 1/2 cup Unsweetened Cocoa Powder 
• 1 cup Granulated Sugar
• 2 Large Eggs
• 2 teaspoons Vanilla Extract
• 2/3 cup Flour
• 3 Milk Chocolate Bars, melted
• 7 ounces Marshmallow Fluff
• 2/3 cup Sweetened Shredded Coconut
• 1 drop Pink Food Coloring
• 1 tablespoon Cornstarch

Directions

1. Preheat oven to 350F; line a 8×8 inch square pan with foil; spray with nonstick spray; set aside
2. In large bowl, whisk butter and cocoa powder until cocoa powder is dissolved and mixture is thick; stir in sugar until combined; stir in eggs, mixing until combined; add vanilla and flour; stir until no streaks remain; fold in melted candy bars
3. Pour batter into prepared pan; spread evenly; bake for 25 minutes until toothpick comes out with crumbs; let cool for 20 minutes
4. Combine coconut, cornstarch and pink food coloring in a food processor; pulse several times until coconut is finely shredded and pink
5. Spoon marshmallow cream over the top of the warm brownies; let sit, the warm brownies will soften the cream making it easier to spread
6. Spread the marshmallow fluff evenly oven the brownies; sprinkle the coconut over the surface, pressing it down gently
7. Refrigerate brownies until cool and firm