Preheat oven to 300°F. Grease and line a 9×9-inch square pan with parchment paper.

Spread coconut powder onto a parchment-lined baking tray and bake for 5-8 minutes or until golden brown.

Add butter, brown sugar, granulated sugar, toasted coconut cream powder, baking soda, and salt to a mixing bowl. Use a stand mixer or hand mixer and beat until light and fluffy, about 3 minutes.Add applesauce and vanilla and mix for 1 minute. Stir in flour and chocolate chips, making sure to reserve 2 tbsp each of the white and semisweet chocolate chips for garnish. Set the batter aside.

Increase the oven temperature to 350°F.

Make the brownie batter next. In a small saucepan, add chocolate, butter, and milk and warm over medium-low heat until melted. Alternatively, you can microwave the ingredients in a microwave-safe bowl until melted. Whisk well and set aside.Whisk in sugar, dark brown sugar, cocoa powder, baking powder, salt, and vanilla extract. Whisk until smooth! Add all-purpose flour and whisk until completely smooth.

To make the coconut burfi, mix together coconut, salt, cardamom, and sweetened condensed milk until well combined.

Drop dollops of all 3 batters into the prepared 9×9-inch baking pan. Once all the batters have been used up, tap the pan on the counter 4-5 times to level out the batter and remove air bubbles. Use a spatula to smooth it out into an even layer. Sprinkle with flaky salt if you like and bake for 25- 30 minutes. A toothpick inserted in the center should have a few wet crumbs.

While the brookies are hot, use a spatula to press the brookies down into an even layer gently. Top with your leftover chocolate and pop the pan in the oven for 3-4 minutes to melt the chocolate. Swirl the chocolates together using a toothpick and then sprinkle on the remaining coconut. Let the pan cool completely before refrigerating for at least 4 hours, then cut.