Preheat the oven to 160°C fan-assisted convection and line a 20cm square tin with baking paper.

To prepare the brownie, whisk the warm melted butter and sugar (sachet 1) until well combined. Add the eggs and whisk well for 1 minute until thick and creamy. Fold in the brownie mix (sachet 2) to form a thick, smooth batter.

Spread the batter evenly in the prepared tin and bake for about 15 minutes or until cooked through but still fudgy in the centre. Set aside to cool.

For the coconut topping, place all the ingredients in a large mixing bowl and stir until evenly combined. Spoon the coconut mixture on top of the cooled brownie and gently spread it into an even layer using the back of a spoon. Place in the fridge for 15 minutes to firm up.

Melt the chocolate for the topping and pour it on top of the coconut filling, spreading it to all the corners of the tin to form an even layer. For a perfectly smooth finish, firmly tap the sides of the brownie tin to even out any ripples and imperfections in the chocolate.

Chill the brownie in the fridge until the chocolate is just set, then slice into 16 even squares using a sharp knife (see Tip).

Tips: To get clean slices without shattering the chocolate, dip your knife in boiling water before every cut and wipe clean with paper towel between cuts.