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

In a medium saucepan, melt 1 cup of unsalted butter over low heat.

Once melted, mix in 2 cups of granulated sugar, followed by 4 large eggs and 1 tablespoon of vanilla extract.

Stir well until fully blended, then gently fold in 1 cup of all-purpose flour, 1/2 cup of cocoa powder, and 1/2 teaspoon of salt until just combined.

Add 1 cup of chocolate chips and pour the batter into the prepared pan.

Bake for 30 minutes; the edges should be set while the center remains slightly soft.

Remove the brownies from the oven and allow them to cool in the pan on a wire rack.

In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring until it melts and turns golden amber.

Add 6 tablespoons of softened butter and whisk until incorporated.

Gradually pour in 1/2 cup of heavy cream while whisking, being careful of splatters.

Mix in 2 1/2 cups of shredded coconut and a pinch of salt; remove from heat and let cool slightly.

Pour the coconut caramel evenly over the top of the brownies.

Allow it to set for about 30 minutes at room temperature.

Melt 1/4 cup of bittersweet chocolate in a microwave-safe bowl; drizzle over the coconut caramel layer.

Let the brownies cool completely for at least an hour before slicing into squares.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.