Mounds of Brownies

I can't tell you how many pans of these brownies I have made in the last three weeks, but they are on everyone's rave list. I decided, in the spirit of the holidays, to pass this recipe along to all of you laggards who have not yet purchased your Chocolate Crimes Cookbook. I cut the "crusts" from the cooled brownies and then cut them into 1-inch squares. That way I can eat all the leftover ends, which while not esthetically pleasing, are yummy.
Cream:
1/4 cup unsweetened cocoa powder
1/2 cup (one stick) butter
1 1/2 cups granulated sugar
until combined. Add:
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
Beat until smooth. Add:
1 cup flour
Place in a 9x13 inch pan and bake at 350 degrees for 27 minutes. Remove from oven and top with a mixture of:
14 ounces sweetened condensed milk
2 1/4 cups shredded coconut
Return to the oven and bake 20 more minutes. Top with chocolate icing.
icing:
In microwave, melt:
4 ounces bittersweet chocolate
for one minute. Add:
1/2 cup whipping cream
1 cup confectioners' sugar
Spread icing on brownies. Cool brownies thoroughly before cutting. If you're in a hurry, place them in the freezer for 30 minutes.