Preheat oven to 180 °C (≈ 350 °F). Grease a square (20 x 20 cm) or similar baking pan and line it with parchment paper.

In a heat-proof bowl over a bain-marie (double boiler), melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.

In a separate large bowl, beat the eggs and sugar together until smooth and pale.

Pour the melted chocolate-butter mixture into the egg mixture and stir until combined.

Gently fold in the sifted flour and salt. Then fold in the shredded coconut until evenly distributed.

Pour the batter into the prepared pan and spread evenly. Bake for about 25–30 minutes (or until a toothpick inserted in the center comes out with only a few moist crumbs — brownie should be fudgy).

Let the brownies cool completely in the pan before cutting into squares. Serve plain, or dust with cocoa powder / icing sugar if desired.