My grandmother always referred to this as 'Chocolate Delight Cake' despite its different name, and now I understand why! It's simply amazing!

Servings: 12

1 cup unsalted butter, melted
2 cups granulated sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 can (14 oz) sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup unsweetened shredded coconut for topping

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.

In a large bowl, mix together the melted butter and sugar until well combined.

Add the flour, cocoa powder, and salt to the butter mixture and stir until smooth.

Beat in the eggs one at a time, then add the vanilla extract. Mix until the batter is smooth and glossy.

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

In a separate bowl, combine the sweetened shredded coconut and sweetened condensed milk. Spread this coconut mixture over the brownie layer.

Bake in the preheated oven for 25-30 minutes, or until the coconut layer is lightly golden and set.

While the bars are baking, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.

Once the bars are done baking, remove them from the oven and let them cool slightly.

Pour the chocolate ganache over the cooled bars, spreading it evenly. Sprinkle the unsweetened shredded coconut on top.