6 (1-ounce) squares semisweet chocolate, chopped
1/2 cup granulated sugar
3 tablespoons butter
3 tablespoons water
2 large eggs
3/4 cup all-purpose flour
1 1/4 cups sweetened flake coconut
1/2 cup chopped pecans
1/3 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
Preheat oven to 325°F (160°C). Line the bottom of an 8-inch baking pan with parchment paper.
Combine semisweet chocolate, sugar, butter and water in a in a heavy saucepan and cook over low heat, stirring constantly, until melted and smooth. Transfer to a large mixing bowl; cool slightly. Beat in eggs then stir in flour until smooth. Pour batter into pan, smoothing the top with a spatula. Bake for 15 minutes.
In a medium bowl, pour in condensed milk and mix in coconut flakes, pecans and chocolate chips until well combined. Spoon mixture over partially baked brownies, spreading in an even layer out to edges. Return to oven and bake until set, about 20 minutes.
Cool completely in pan on wire rack. Cut into small squares and transfer with spatula to serving tray.