To make the brownies, preheat the oven to 350°F (175°C). Line 8x8in (20x20cm) baking dish with parchment paper.

In a medium heatproof bowl, melt the chocolate and butter over simmering water until smooth.

Remove the melted chocolate from heat and stir in the sugar. Cool slightly.

Add the eggs and vanilla extract and mix until well combined.

Add the flour, espresso powder, baking powder and salt. Mix just until combined. (Be careful not to over mix the batter, or the brownies will get dry and dense.)

Pour the batter into the prepared baking dish.

Bake for 20 minutes and check for doneness by inserting a toothpick in to the batter somewhere between the center and the edges of the brownies. If it comes out covered with batter, bake for another 2 minutes and check again. If the toothpick comes out slightly moist with a few crumbs, then it’s ready. It should take no longer than 25 minutes. Cool completely on wire rack before removing from the pan.

While the brownies are baking, make the frosting. Place the pecans and coconut flakes in a medium bowl and set aside.

In a medium saucepan, whisk together egg yolk, brown sugar and salt until combined.

Stir in butter.

Then whisk in heavy cream and vanilla extract and cook over medium high heat for 5-7 minutes, whisking occasionally. The mixture will thicken, but it’ll still be runny.

Pour it over the pecans and coconut flakes and mix until well combined. Cool to room temperature, then place it in a fridge to cool completely, until ready to use. At this point, the frosting will be thick and spreadable.

Once the brownies are cooled, spread the prepared frosting on top and cut into squares.

Refrigerate the frosted brownies, covered, for up to 3 days.