Scrape batter into prepared pan and bake until toothpick inserted in center comes out with moist crumbs attached, 30-35 minutes. Transfer pan to wire rack and cool to room temperature. Spread the chilled German Chocolate topping over brownies and chill an additional 1 hour. Using foil overhang, lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container in the refrigerator for up to 4 days.

German Chocolate Topping: Stir together heavy cream, sugar, and egg yolks in a medium saucepan. Put butter, salt, pecans, and coconut in a large bowl and set aside. Heat the cream mixture and cook, stirring constantly until the mixture begins to thicken and coats the back of a spoon (170 F). Pour hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. Once cooled to room temperature, refrigerate for 1 hour.