Instructions

• Preheat the oven to 350°F. Line an 8×8-inch pan with aluminum foil leaving an overhang on two opposite sides; spray the foil with cooking spray and set the pan aside.
• Put the 6 ounces coarsely chopped dark chocolate and ½ cup softened unsalted butter in a large microwave‑safe bowl. Microwave on high for about 1 minute, stop and stir, then continue in 15‑second bursts, stirring between bursts, until the mixture is fully melted and smooth. Let the mixture cool briefly so it is warm but not piping hot.
• Add 2 large eggs, ¾ cup granulated sugar, ¼ cup packed light brown sugar, 1 tablespoon vanilla extract, 1 tablespoon coffee (optional but recommended), and 1 teaspoon instant espresso granules (optional but recommended) to the melted chocolate mixture. Whisk until smooth and well combined.
• Add ¾ cup all‑purpose flour and stir or fold just until no streaks of flour remain. Do not overmix.
• Pour the batter into the prepared 8×8 pan and smooth the top lightly with a spatula.
• Bake the brownies for about 25–28 minutes, starting to check at 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter. Remove from oven when they are just set.
• While the brownies are baking, use a large clean bowl (or wipe out the bowl you used previously) to combine 2½ cups sweetened shredded coconut (loosely packed) and one 12‑ounce can sweetened condensed milk. Toss or stir until the coconut is evenly coated; set aside.
• When the brownies come out of the oven, immediately spread the coconut mixture evenly over the hot brownie layer, smoothing gently and pressing into the corners so the layer is even.
• Evenly sprinkle 1½ cups semi‑sweet chocolate chips over the coconut layer.
• Return the pan to the oven and bake for 5 minutes.
• Remove the pan from the oven and, while the chocolate chips are softened, use a spatula to lightly smooth and press the chips so they settle into a more even top.
• Place the pan on a wire rack and cool undisturbed for at least 2–3 hours, or until the top chocolate layer has fully set (cooling overnight is best for cleaner slices).
• Use the foil overhang to lift the cooled bars from the pan onto a cutting board. Slice with a large, sharp knife. Longer cooling time will make slicing less messy.