I thought my aunt’s recipe was gone forever, but I unexpectedly found it and it’s even more amazing than I remembered!

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

In a large saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this to the butter mixture, stirring until well combined.

Fold in the chocolate chips, then spread the batter evenly into the prepared baking pan.

In a medium bowl, mix together the shredded coconut, chopped pecans, and sweetened condensed milk. Spread this mixture over the brownie batter in the pan.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

Allow the bars to cool completely in the pan on a wire rack before cutting into squares.

For a nut-free version, you can replace the pecans with additional chocolate chips or dried fruit like cranberries or raisins. If you prefer a less sweet treat, try using unsweetened coconut and reducing the amount of sweetened condensed milk. You can also experiment with different types of nuts, such as walnuts or almonds, to suit your family’s taste preferences.