Grease or line a 9×9-inch baking pan with parchment paper.
In a medium bowl, whisk together the melted butter and sugar until smooth.
Beat in the eggs and vanilla extract until well combined.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the brownie batter into the prepared baking pan and spread it into an even layer.
Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (the brownies should be slightly underbaked). Remove from the oven and set aside to cool slightly.
2. Prepare the German Chocolate Topping:
In a medium saucepan, melt the butter over medium heat.
Stir in the sugar, eggs, vanilla extract, and evaporated milk. Cook the mixture over medium heat, stirring constantly, for about 5-7 minutes, until it thickens slightly.
Once the mixture thickens, remove it from the heat and stir in the shredded coconut and chopped pecans.
3. Assemble the Brownies:
Spoon the coconut-pecan topping evenly over the slightly cooled brownies.
Return the pan to the oven and bake for another 15-20 minutes, or until the topping is golden brown and bubbly.
4. Cool and Serve:
Let the brownies cool completely in the pan on a wire rack. This will help set the topping.
