In a large saucepan put in butter, cocoa powder, and 1 cup of sugar. Melt butter over low heat, stirring with the cocoa powder and sugar frequently. Once the mixture resembles smooth melted chocolate, remove from heat and cool slightly.
In a mixing bowl, stir together eggs, espresso, vanilla, remaining 1 cup of sugar, milk, and lemon juice. Stir in melted chocolate mixture, and allow to cool a bit more.
Add flour, baking powder and salt, and mix well.
Pour into greased pan, and spread batter around to edges. Bake at 350 F for approximately 30 minutes, until a toothpick inserted into batter comes out clean.
German Chocolate Frosting
In a saucepan, combine all ingredients except pecans and coconut.
Heat over low heat till the mixture becomes thick.
Remove from heat and stir in coconut and pecans.
Allow to cool, and then spread overtop of the brownies.
Cut into squares and serve.
I would advise not using coconut slivers – the smaller the coconut pieces, the better!