Caramel coconut brownies


  •     3 cups white sugar
  •     1 cup butter, melted
  •     1 tablespoon vanilla extract
  •     4 eggs
  •     1 1/2 cups all-purpose flour
  •     1 cup unsweetened cocoa powder
  •     1 teaspoon salt
  •     1 cup semisweet chocolate chips
  •     3/4 cup toasted coconut
  •     3 tablespoons caramel sauce
  •     1/4 cup toasted coconut
  •     2 tablespoons caramel sauce
  •     2 tablespoons hot fudge sauce 


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
  2. Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
  3. Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
  4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.
  5. Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.
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