Caramel Coconut Brownies

3 cups white sugar

1 cup butter, melted

1 tablespoon vanilla extract

4 eggs

1 ½ cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon salt

1 cup semisweet chocolate chips

1 cup toasted coconut, divided

5 tablespoons caramel sauce, divided

2 tablespoons hot fudge sauce

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.

Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.

Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.