Prepare to embark on a decadent journey that will transform your dessert experience forever! These aren't just ordinary brownies - they're a sinful symphony of rich chocolate, luxurious caramel, and tropical coconut that will make your taste buds dance with pure delight. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your dessert game and become the star of any gathering or intimate sweet moment.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 1 cup cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.
- In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and stir in 2 cups of sugar until well combined.
- Next, add 1 cup of cocoa powder to the butter and sugar mixture, stirring until the mixture is smooth and glossy.
- Allow the mixture to cool slightly before adding in 4 large eggs, one at a time. Make sure to mix well after each addition to ensure a smooth batter.
- Stir in 1 teaspoon of vanilla extract, mixing until fully incorporated.
- Gradually fold in 1 cup of all-purpose flour, mixing just until combined. Be careful not to overmix; the batter should be thick and fudgy.
- Gently fold in 1 cup of shredded coconut, ensuring it is evenly distributed throughout the brownie batter.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
- Drizzle 1/2 cup of caramel sauce over the first layer of brownie batter, spreading it gently with a spatula to create an even layer.
- Pour the remaining brownie batter over the caramel layer, spreading it out evenly to cover the caramel completely.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- After the brownies are completely cooled, cut them into 12 squares. For an extra touch, drizzle additional caramel sauce over the top before serving, if desired.
- Enjoy your gooey caramel coconut brownies with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat!
Tips
- Use room temperature eggs for smoother batter integration and more consistent texture.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- For clean, precise cuts, use a sharp knife and wipe it with a warm, damp cloth between slices.
- Line your baking pan with parchment paper with slight overhang for easy removal and clean cutting.
- Check brownies a few minutes before recommended baking time - every oven is slightly different.
- Allow brownies to cool completely for the best texture and easiest cutting.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 327kcal
Carbohydrates: 56g
Protein: 5g
Fat: 20g
Saturated Fat: 13g
Cholesterol: 103mg
