Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray, set aside.
Place the 1 cup (2 sticks) salted butter, cut into Tablespoons into a large pot. Begin to melt the butter over medium-low heat. Break up the 4 ounce German chocolate baking bar into squares and add them to the pot.
Stirring occasionally, melt the chocolate with the butter until smooth.
Take off the heat and whisk in 2 cups granulated sugar until smooth.
Add the 4 large eggs one at a time and whisk them in fully before adding the next.
Whisk in the 2 teaspoons vanilla extract and ½ teaspoon salt.
Add the 1 cup all-purpose flour, sifted. Stir it in until fully combined with no dry patches.
Pour into the prepared baking dish. Bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
Place on a wire rack to cool completely.
Once the brownies are cool, make the topping. Place 1 cup granulated sugar, 1 cup evaporated milk, ½ cup (1 stick) salted butter, cut into Tablespoons, 3 large egg yolks into a sauce pot.
Place over medium-low heat and stir together. Stir occasionally until the butter has melted.
Bring the mixture to a simmer while still stirring occasionally so nothing sticks to the bottom. Once it begins to simmer and thicken slightly, take it off the heat, (about 12 minutes).
Add 1 ½ cups toasted coconut, 1 cup toasted chopped pecans and 2 teaspoons vanilla extract. Stir it in to combine. Continue to stir until it becomes thickened and spreadable (about 5 minutes).
Pour the frosting on top of the brownies and smooth it out. Let it cool completely.
Cut into bars and drizzle with melted chocolate melting wafers, if using. Then serve!
Notes
You can use a brownie mix for this recipe.
You can choose not to toast the coconut or pecans.
A can of frosting can be used as well.
Other chocolate can be substituted, see above on how to do that.