Line a 8x8 baking dish with parchment paper and set aside. Preheat the oven according to the box mix instructions. Mix the brownie mix plus ingredients on the back of the box together in a medium bowl until thoroughly combined. Pour the batter into the prepared 8x8 dish, and cook according to the box instructions.

Once done, take the brownies out of the oven and set aside to cool for about 30 minutes. While that’s cooling, place coconut shreds in a small or medium pan on the stove over medium heat. Stir constantly to avoid burning. Remove from the stovetop when the coconut shreds are a golden brown in color.

Once the coconut is done toasting, pour into a medium-sized bowl. Add the caramel to the bowl, reserving 1/4 of a cup of caramel and setting to the side for the final step. Stir the coconut and caramel together until well mixed. Spread the mixture all over top of the brownies evenly.

Microwave the chocolate chips in a small microwave-safe dish in 30-second increments, stirring in between, until fully melted. Pour melted chocolate into a small zip lock bag and cut a small piece of the corner off. Drizzle the chocolate how ever you’d like on top of the brownies.

Add the 1/4 cup of caramel to a zip lock bag and repeat drizzling it the opposite way of the chocolate. Place in the fridge for 1 hour or the freezer for 30 minutes to harden. Once the brownies are set, slice and serve!