• 1 cup (225 g) unsalted butter, melted
• 1½ cups (300 g) granulated sugar
• 1 cup (200 g) brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup (90 g) unsweetened cocoa powder
• 1 cup (125 g) all-purpose flour
• ½ tsp salt
• 1 cup (170 g) semi-sweet chocolate chips

For the Coconut Cream Layer

• 2½ cups (220 g) shredded coconut
• 1 can (397 g) sweetened condensed milk
• 4 oz (115 g) cream cheese, softened
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Pinch of salt

For the Topping

• 1½ cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• ½ cup shredded coconut for garnish

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Instructions

Step 1: Bake the Brownies

1. Preheat the oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with parchment paper.
3. Whisk together melted butter, granulated sugar, and brown sugar.
4. Add eggs one at a time, then stir in vanilla.
5. Fold in cocoa powder, flour, and salt until just combined.
6. Mix in the chocolate chips.
7. Spread the batter evenly into the prepared pan.
8. Bake for 28–33 minutes, or until a toothpick comes out with moist crumbs.
9. Let the brownies cool completely.

Step 2: Make the Coconut Layer

1. Mix cream cheese until smooth.
2. Add condensed milk, melted butter, vanilla, and salt.
3. Fold in the shredded coconut.
4. Spread evenly over the cooled brownies.
5. Refrigerate for 45–60 minutes until firm.

Step 3: Prepare the Whipped Topping

1. Beat the heavy cream until soft peaks form.
2. Add powdered sugar and vanilla.
3. Continue beating until stiff peaks form.
4. Spread over the coconut layer.

Step 4: Finish

• Sprinkle generously with shredded coconut.
• Chill for at least 2 hours before slicing.
• Cut into squares and enjoy.