Preheat oven to 325 degrees. Line a 9x9 inch baking pan with parchment paper and leave enough over hang so you can lift the brownies out of the pan once they've cooled.
In a large microwave safe bowl combine butter and baker's chocolate and heat in the microwave in 30 second intervals, stirring in between each heating. Repeat until chocolate & butter is completely melted, smooth & combined.
Place bowl of chocolate in the refrigerator for 5 minutes just to cool it slightly.
Add sugar into chocolate, mixing thoroughly and then add in eggs & vanilla extract, continue mixing until thoroughly combine - batter may be slightly grainy.
Add in flour, cocoa powder & salt and mix thoroughly until brownie batter is formed, batter will be very thick!
Pour brownie batter into baking dish and bake for 30 minutes. After 30 minutes remove brownies from the oven and cover the surface (careful - baking dish will be very hot) of the brownies with shredded coconut flakes, then butterscotch morsels and chocolate chips. Sprinkle chopped pecans over everything and then pour the whole can of sweetened condensed milk over the entire surface.
Place brownies back into the oven and bake for 10 to 15 more minutes. Remove from oven and allow brownies to cool completely (about an hour or so) before you lift them up from the pan and cut into squares.