Preheat oven to 350

Line a 9×13 metal baking pan with parchment.

For the Crust: In a medium bowl using a hand mixer, blend the butter and brown sugar until incorporated.  Add the flour and salt and mix until it resembles slightly wet sand.  Dump the mix into the baking pan and press into place.  Bake the shortbread layer for approximately 12 minutes to set.

For the Brownie: Meanwhile, place the butter and chocolate in a microwave safe bowl.  Microwave at 30 second intervals until chocolate has just melted.  Stir the butter and chocolate to combine.  In a large bowl, mix eggs and brown sugar until well incorporated and lightened in color.  Pour in the melted chocolate mixture and blend to combine.  Add the vanilla and mix.  Finally, add the flour and salt and beat until just incorporated.  Spread the batter over the shortbread crust and return the baking pan to the oven.  Bake for an additional 25-30 minutes, checking for doneness.  Allow to cool for 20 minutes before adding the topping.

For the Topping: In a medium saucepan, whisk together cream, sugar, eggs, and butter.  Cook over medium heat until bubbles form around the outside edge, stirring constantly.  Reduce heat to low and cook for an additional minute until slightly thickened.  Remove from heat and add vanilla, coconut, pecans, and a pinch of salt.  Spread over the brownie layer and allow to cool completely before cutting.