Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a medium saucepan over low heat, melt the unsalted butter, then mix in granulated sugar, eggs, vanilla extract, and a pinch of salt until smooth. Fold in cocoa powder and flour until well-combined, then add in bittersweet chocolate, mixing until just incorporated. Spread batter evenly in the prepared pan and bake for about 30 minutes, until a toothpick inserted comes out clean.

While the brownies bake, prepare the coconut caramel topping. In a medium saucepan over medium heat, add granulated sugar, stirring occasionally until it melts and turns golden brown. Whisk in the unsalted butter, then pour in the heavy cream along with salt. Stir continuously until smooth, then fold in unsweetened shredded coconut and let cool.

Once cooled, spread the homemade coconut caramel evenly over the brownies with a spatula. Melt bittersweet chocolate in a microwave-safe bowl in 30-second increments, stirring in between, until smooth. Drizzle melted chocolate over the caramel layer and allow to set.

Cut brownies into squares and enjoy immediately or store in an airtight container at room temperature for up to three days.