Preheat oven to 325 degrees.

Grease a 13 by 9-inch baking pan well with cooking spray; line with parchment paper; set aside.

Melt the butter in a medium saucepan over medium-high heat. Add the semi-sweet chocolate chips and stir until melted.

Remove from heat; add the brown sugar and vanilla and stir until mixture is smooth.

Whisk in the eggs. Add the flour and salt. Stir until combined.

Stir in the milk chocolate chips and pour the dough into the prepared baking pan.

Bake 30-35 minutes (start checking at 25 minutes if you like your brownies like I do) or until toothpick inserted into the center comes out with moist crumbs.

Let cool completely before frosting.

In saucepan combine cream, sugar, egg yolks, and salt. Cook over medium low heat until the mixture comes to a low boil. Stir constantly.

Once it boils and has thickened, remove from heat and add the butter, vanilla, pecans, and coconut. Stir until the butter has melted and everything is combined.

Let sit at room temperature until cooled. It will cool faster if you scoop it out of the pot and put it into a bowl. Once the bornies and frosting have cooled, spread the frosting and let sit for at least 30 minutes (if possible) before cutting.