Put the coconut in a large skillet over medium heat for about 10 minutes or until lightly brown, stirring pretty frequently to avoid burning it
Cool on a sheet of waxed paper
Brownies:
Preheat oven to 350°F and grease a 9 x 13 in. pan.
Melt unsweetened chocolate and butter in the microwave by microwaving for 1 minute and then for 15 second intervals until completely melted, stirring after each interval
Stir in granulated sugar
Add 1 egg at a time until combined
Add vanilla
Stir in baking powder and flour
Pour ⅔rds of the batter into the pan and set aside
Caramel:
Place heavy cream, sugar, corn syrup, and cream of tartar in a large saucepan and cook over medium heat stirring pretty much constantly
Cook for about 15 minutes or until about 230°F. The caramel will start bubbling after about 5 minutes and continue for the rest of the time.
Remove from heat and add vanilla and butter and stir until combined.
Set aside
Assembly:
Bake the first brownie layer for 20 minutes or until it is almost set
Remove from oven and spread coconut into a layer on top
Spread caramel into a layer on top of the coconut. If your caramel has started to solidify, put it back on the stove for a few minutes until it loosens up.
Spread rest of the brownie batter over caramel
Bake for another 18 minutes, until the top brownie layer is almost set in the middle and the edges are firm
Cool completely
Place pan in the refrigerator for about an hour to help them set up
Voilà!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/bewildered-brownies/