Pre-heat the oven to 350ºF.

Grease a 9”x9” square pan with oil, cooking spray, or butter. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.

Place the butter and chocolate in a large bowl. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter.

Add the granulated sugar to the bowl and whisk until combined.

Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.

Along with the final egg, add the vanilla and whisk to combine.

Sift the flour, cocoa powder, and salt together and add it to the bowl.

Add the chopped chocolate, or chocolate chips. Stir to combine.

Pour the brownie batter on the bottom of the prepared pan.

Bake the brownies in two rounds. First for about 25-35 minutes, until the brownies look set around the edges and on top, but not fully baked through.

While the brownies bake, make the coconut topping.

In a bowl, beat the butter with an electric mixer for about 1 minute.

Add the brown sugar and beat for another 30 to 60 seconds, until incorporated.

Add the eggs, one at a time, mixing until incorporated before adding the next one.

Add the flour and mix to combine.

Slowly add the evaporated milk, whisking vigorously until combined.

Add the vanilla and mix.

Add the pecans and the coconut, and mix until combined.

Remove the brownies from the oven after about 30-35 minutes, once they look set around the edges, but still loose in the middle.

Pour the coconut topping over the hot pre-baked brownies and spread with a spatula evenly over the top.

Place the brownies back in the oven and bake for another 25 to 35 minutes, until set on top and around the edges.

Remove the brownies from the oven. Let them cool down before slicing and serving.