Prepare the brownies. Preheat the oven to 350 degrees and line an 8×8" square baking pan with foil. Place the stick of butter and 6 ounces of chocolate in a large bowl.

Microwave at 50% power for 3-4 minutes, stirring well after each minute until melted.

Whisk in the 3/4 cup sugar and salt until well combined, followed by the vanilla. Vigorously whisk in the eggs one at a time until incorporated.

Stir in the flour just until incorporated, about 30-35 strokes. The batter will be thick and glossy.

Pour the batter into the prepared pan and spread evenly.

Bake for 20-25 minutes until set and puffed in the middle, and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Prepare the frosting. Place the pecans on a rimmed baking sheet.

Bake at 350 degrees until toasted and fragrant, about 8-10 minutes. Chop and set aside.

Place the 1/2 cup sugar, 1/2 cup cream, egg yolks, 4 tablespoons butter and salt in a large saucepan. Cook over medium low heat until the butter and sugar have melted, then increase to medium heat and bring to a boil, stirring often, about 5-6 minutes. Cook 1 additional minute, stirring continuously until thickened and the mixture coats a wooden spoon.

Remove from heat and stir in the vanilla extract, followed by the coconut flakes and chopped pecans. Let stand until cool, then spread over the cooled brownies.

Drizzle the brownies with ganache, if desired, then wait one hour or so until the frosting has set before slicing. Enjoy!