1/2 c. light salted butter, softened
1/2 c. granulated sugar
1/2 c. firmly packed dark brown sugar
2 eggs
2 oz. unsweetened baking chocolate, melted and cooled
1 tsp. vanilla extract
1/2 c. all purpose flour
1/2 tsp. salt
1 c. semi-sweet chocolate chips, divided
1 c. shredded or flakes coconut, divided
1/2 c. coarsely broken walnuts, divided
1/2 c. coarsely broken pecans, divided

Preheat oven to 350 degrees. Grease bottom and sides of a 10 inch diameter pizza pan.

In a medium bowl, beat the butter with an electric mixer until creamy. Add the sugars and continue beating until the mixture is light and fluffy. Mix in the eggs, one at a time, beating well after each addition. Beat in the chocolate and vanilla until blended. Beat in the flour and salt just until combined. Stir in half of the chocolate chips, coconut, walnuts, and pecans.

Scrape the batter into the prepared pan and spread evenly with a spatula. Sprinkle evenly with the remaining chocolate chips, coconut, walnuts, and pecans. Bake 25-30 minutes or until a cake tester inserted 2 inches from the center comes out clean.

Cool the brownies in the pan, set on a wire rack. Cut the brownies into 16 wedges. Store the cooled brownies in an airtight container at room temperature.