1. Preheat the oven to 350 degrees F.

2. In a large glass mixing bowl or over a double boiler, melt the chocolate and butter together, and whisk to combine. (You can melt the chocolate and butter in the microwave, at 30 second intervals, until melted.)

3. Beat in the sugar and eggs, then add the vanilla.  Add the flour and mix until thoroughly combined and smooth.

4. Pour into a greased 9"x13" pan and bake for 30-40 minutes or until a toothpick inserted into the centre comes out clean, or just a few sticky crumbs. Cool.

For the coconut topping:

1. Combine the cream, sugar, butter, and egg yolks in a small-medium heavy bottomed saucepan. Cook over medium-low heat, whisking constantly, until the butter is melted and mixture bubbles and thickens a little bit.  Cook for 2 minutes more, remove from heat, and stir in the vanilla, coconut, and pecans.

2. Pour the mixture into a medium heat-proof bowl and allow to cool for about 20-30 minutes.

To finish the brownies:

1. When the brownies are done and the topping has cooled slightly, pour the topping over the brownies and spread evenly. Cool completely before cutting and serving.

2. When the brownies have cooled completely, cut into 12 squares, and then cut each square in half diagonally.  If you want smaller brownies, cut another diagonal across the other direction (making an X cut through each square). Serve with a glass of cold milk or your favourite hot beverage.