Preheat oven to 350°F.

Grease and flour a 9”x13” baking pan. Line bottom with oversized parchment paper so that the paper comes up at least 2” on all sides of the pan. (This will help you remove the brownies from the pan later.) Set pan aside.

Using a medium saucepan, add the butter, 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.

Spread coconut on baking sheet; bake at 325°F for 13-15 minutes, or until light golden brown in color.

Place the caramels, milk and salt in a small saucepan. Heat over low heat, stirring occasionally, until smooth. Remove from heat and stir in toasted coconut.

Using an offset spatula, spread the topping evenly over brownies. (Tip: If the caramel mixture cools too much, just heat it back up slightly.)

Let brownies and topping cool completely before slicing into squares. (Tip: Chilling the brownies in the refrigerator will make them easier to slice.)

Place the chocolate and butter in a small microwaveable bowl. Heat in 20-second intervals, stirring after each interval, until smooth.

Using a piping bag with a small round top (or a sandwich bag with one corner snipped off), drizzle tops of brownies with chocolate glaze.