• Preheat oven to 370℉/180℃. Line a 8″ square baking tin with greaseproof paper. 
• Melt the dark/semi-sweet chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted. 
• In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until fully combined. Add the eggs and vanilla and mix again. Add the melted chocolate.
• Add in the flour and cocoa powder and fold together. Pour the batter into the prepared pan. Bake 26-28 minutes. Remove and let cool.

For the Coconut Layer

• Combine the coconut milk, sugar and corn starch in a small saucepan and heat on a low heat, stirring until thickened.
• Once thick, remove from heat and stir in the shredded coconut and butter. Let cool in the refrigerator.
• Once cool, it should be really thick. Add 60ml milk/heavy cream/coconut milk to loosen. Spread this over the brownies.

For the Ganache

• Chop the chocolate up into small pieces if using block chocolate (chocolate chips are fine too). Place the chocolate in a heatproof bowl/jug. 
• Heat the cream over a medium heat in a small saucepan. Once it has started simmering, pour it over the chocolate. Leave for 2 minutes, then whisk to create a thick, glossy chocolate ganache. Pour over the baked brownies. Let cool and leave to set in the refrigerator for at least 1 hour.
• Top with any additional shredded coconut - slice and serve!