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1
Preheat the oven to 325.
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2
Line a 9-by-13-inch baking pan with foil.
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3
In the top of a double boiler or in a microwave-safe bowl, melt the chocolate with the butter.
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4
Stir well and let cool.
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5
Spread the coconut on a rimmed baking sheet in a thin layer and toast in the oven for about 7 minutes, until light brown and fragrant.
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6
Season the coconut with 1/2 teaspoon of the salt.
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7
Meanwhile, in a large bowl, beat the eggs with the sugar.
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8
Using a rubber spatula, gently fold in the cooled chocolate mixture.
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9
Sift the flour, cocoa powder and the remaining 1/2 teaspoon of salt over the mixture and stir until incorporated.
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10
Pour the batter into the prepared pan and bake for about 20 minutes, or until a tester inserted in the center comes out with fudgy crumbs attached.
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11
Transfer the pan to a rack and let the brownies cool completely.
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12
In a microwave-safe bowl, heat the dulce de leche in the microwave until bubbling.
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13
Drizzle the hot dulce de leche over the brownies and sprinkle evenly with the toasted coconut.
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14
Let cool.
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15
Lift the foil to remove the brownies from the pan.
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16
Place on a cutting board and cut into 24 brownies.
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17
Arrange on a platter and serve.
