Using a medium saucepan, add evaporated milk, butter, brown sugar and egg yolk. Place over medium heat and bring to a simmer. Let simmer for 8-10 minutes, stirring often.

Remove saucepan from heat and add vanilla, pecans and coconut; stir until well combined. Set aside.

Preheat oven to 350°F.

Grease and flour a 9”x13” baking pan; set aside.

Using a medium saucepan, add the butter, German chocolate and 1 cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.

Using a large bowl, mix together the eggs, sugar and vanilla. Stir the egg mixture into the warm chocolate mixture.

Using a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.

Stir the remaining ¾ cup of chocolate chips into the batter.

Pour batter into prepared baking pan. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the brownies comes out mostly clean. Let brownies cool for 5 minutes.

Spread Topping evenly over brownies; let cool completely before slicing.