Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a large mixing bowl, combine the melted butter and granulated sugar. Mix until smooth.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the brownie batter into the prepared baking pan and spread evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the brownies are baking, prepare the topping. In a saucepan over medium heat, combine the evaporated milk, brown sugar, softened butter, and egg yolks.

Cook the mixture, stirring constantly, until it thickens (about 10-12 minutes).

Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.

Let the topping cool slightly until the brownies are done.

Once the brownies are baked, remove them from the oven and allow them to cool in the pan for about 10 minutes.

Spread the coconut-pecan topping evenly over the warm brownies.

Allow the brownies to cool completely before cutting into squares and serving.