Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a medium saucepan over low heat, melt 1 cup of unsalted butter. Once melted, mix in 2 cups of granulated sugar, 4 large eggs, 1 tablespoon of vanilla extract, and a pinch of salt until smooth.

Gradually fold in 1 cup of all-purpose flour and ¾ cup of cocoa powder, then add 1 cup of bittersweet chocolate chunks.

Spread the brownie batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.

While the brownies are baking, prepare the coconut caramel. In a medium saucepan over medium heat, add 1 cup of granulated sugar and stir continuously until it melts into a golden caramel, about 5-7 minutes.

Carefully mix in ½ cup of unsalted butter, then stir in ½ cup of heavy cream and a pinch of salt until fully combined, then fold in 2 cups of unsweetened shredded coconut. Let cool for about 10 minutes.

Once the brownies are out of the oven, let them cool completely on a wire rack. Spread the warm coconut caramel topping over the brownies.

Melt 1 cup of bittersweet chocolate in the microwave in 30-second intervals until smooth, then drizzle over the caramel layer.

Allow the brownies to set for at least 30 minutes before slicing into squares.

Serve warm or at room temperature, optionally with ice cream or whipped cream.