Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.

In a saucepan over low heat, melt 1/2 cup butter and 4 oz chocolate chips, stirring until smooth.

Remove from heat and whisk in 3/4 cup sugar, eggs, vanilla extract, and 1/4 tsp salt until glossy.

Sift in flour and cocoa powder; gently fold until just combined.

Spread batter into the prepared pan and bake for 20–25 minutes until a toothpick comes out with moist crumbs. Let it cool completely.

Combine 1/2 cup sugar and water in a saucepan over medium heat until it turns amber.

Remove from heat and whisk in 1/3 cup cream, 2 tbsp butter, and sea salt. Let it cool slightly.

Pour the warm caramel over the cooled brownies. Sprinkle with shredded coconut and crushed shortbread cookies.

To make the ganache, heat 1/4 cup cream until simmering, pour over 4 oz chocolate chips, let sit for 1 minute, then stir until smooth.

Drizzle the ganache over the coconut layer. Chill the brownies until set, then cut into squares.