Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan with parchment paper.

Melt the unsalted butter and granulated sugar in a saucepan over low heat for 3-5 minutes, then cool slightly and whisk in eggs and vanilla.

Whisk together flour and cocoa powder, then fold into the wet mixture until just combined.

Chop bittersweet chocolate and fold it into the batter before pouring it into the prepared pan.

Bake for 25-30 minutes and check for doneness with a toothpick.

In a saucepan, melt sugar over medium heat until golden, then add butter and cream to make the caramel.

Fold in shredded coconut into the caramel mixture after removing it from heat.

Spread the warm coconut-caramel topping over the brownies after they cool for about 10 minutes.

Drizzle melted chocolate over the coconut layer for decoration and let it cool completely.

Lift brownies out using parchment, slice into squares, and serve.