Description
These brownies take the classic chocolate-coconut caramel combination to an irresistible new level. Rich, fudgy, gooey, and loaded with toasted coconut, they are the dessert everyone will ask you to make again.
Ingredients
Scale
- 1 box (18–19 oz / 510–539 g) fudgy brownie mix
- Eggs, oil, and water as directed on brownie mix package
- 2 cups (170 g) sweetened shredded coconut
- 1 cup (240 g) thick caramel sauce
- 1 cup (170 g) semisweet chocolate chips
- 2 tablespoons (30 ml) heavy cream
- 1 tablespoon (15 g) butter
- Pinch of sea salt, optional
Instructions
- Preheat the oven according to the brownie mix package directions and line a 9 x 13-inch pan with parchment paper.
- Prepare the brownie batter according to package directions and spread it evenly in the prepared pan.
- Bake until the center is set but still fudgy, then cool the brownies completely.
- Melt the butter in a skillet over medium-low heat, add the coconut, and toast for 4–7 minutes, stirring frequently.
- Spread the caramel sauce evenly over the cooled brownies.
- Sprinkle the toasted coconut over the caramel and gently press it into the surface.
- Melt the chocolate chips with the heavy cream in short microwave intervals, stirring until smooth.
- Spread the chocolate mixture evenly over the coconut layer.
- Sprinkle with a small pinch of sea salt if desired.
- Chill the brownies for at least 1 hour, then lift them from the pan and cut into squares.
- Prep Time: 15
- Category: Baking
- Cuisine: American