I brought this sweet treat to a gathering, and people couldn’t stop chatting about it.

1 cup unsalted butter
8 oz semi-sweet chocolate, chopped
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup evaporated milk
1/2 cup granulated sugar (for frosting)
1/4 cup unsalted butter (for frosting)
3 large egg yolks

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring until smooth. Remove from heat and let cool slightly.

In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Gradually add the melted chocolate mixture to the sugar mixture, stirring until fully incorporated.

Fold in the flour and salt until just combined, being careful not to overmix.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.

To make the frosting, combine the evaporated milk, granulated sugar, butter, and egg yolks in a medium saucepan over medium heat.

Cook, stirring constantly, until the mixture thickens and turns a light golden color, about 10 minutes.

Remove from heat and stir in the shredded coconut and chopped pecans.

Spread the frosting evenly over the cooled brownies.

Allow the frosting to set before cutting the brownies into squares and serving.