Brownies

Preheat oven to 350°F

Melt chocolate and coconut oil together until smooth (in the microwave on defrost, stirring every 30 seconds until completely melted or in a double boiler on the stovetop)

In the bowl of an electric mixer fitted with blade attachment, add the melted coconut oil and chocolate mixture

Add the white and brown sugar, mix until fully combined

Add eggs 1 at a time

Mix in vanilla and coconut extracts

In a small bowl, whisk together cocoa powder, flour, baking soda and sea salt

Slowly add dry mixture to the wet ingredients, mix until fully combined

Fold in dark chocolate chunks

Spread batter in an even layer in a throughly greased 9X9″ brownie pan

Bake for about 22 minutes until brownies are set

Allow to cool while you make the coconut filling

Coconut Filling

In a medium sized bowl mix the shredded coconut with the cream of coconut

Add the powdered sugar, mix until dissolved

Carefully spread the coconut mixture over the warm brownies* in an even layer

Put the brownie pan in the freezer for 20 minutes to set

Milk Chocolate Topping

Add the milk chocolate chips and coconut oil to a small glass bowl or double boiler

Melt the chocolate and coconut oil together until smooth (in the microwave on defrost, stirring every 30 seconds until completely melted or in a double boiler over medium heat on the stovetop)

Remove the brownies from the freezer

Pour the melted chocolate mixture the brownies and use a spoon or small spatula to spread it in an even layer

Put back in the freezer for 10 more minutes

Remove brownies from freezer

Carefully use a sharp knife to slice the brownies into bars