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Homemade Salted Caramel Coconut Brownies photo

Salted Caramel Coconut Brownies

These Salted Caramel Coconut Brownies are a decadent treat! Rich, fudgy brownies topped with luscious salted caramel and a hint of coconut.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 1/2 cup butter Adds richness and moisture.
  • 2 cups sugar Sweetens the brownies beautifully.
  • 2 cups semi-sweet chocolate chips Provides that essential chocolatey goodness.
  • 1 cup coconut milk Gives a creamy texture and a hint of coconut flavor.
  • 2 large eggs Binds the ingredients and contributes to the fudgy texture.
  • 2 teaspoons coconut extract Enhances the coconut flavor.
  • 1 teaspoon vanilla extract Adds depth to the flavor profile.
  • 1 3/4 cups all-purpose flour Forms the structure of the brownies.
  • 1 1/4 cups cocoa powder Intensifies the chocolate flavor.
  • 1 teaspoon salt Balances sweetness.
  • 1 teaspoon baking powder Helps the brownies rise slightly.
  • 1/2 cup brown sugar Contributes to the chewy texture.
For the Salted Caramel Sauce:
  • 1/4 cup coconut milk Used for the caramel sauce.
  • 1/2 teaspoon coconut extract For the caramel sauce.
  • 1/4 teaspoon vanilla extract For added flavor in the caramel.
  • 2 cups powdered sugar Sweetens and thickens the caramel sauce.
  • Sea salt To sprinkle on top.
  • 2 tablespoons butter For the caramel sauce.
  • 1/3 cup semi-sweet chocolate chips For the chocolate drizzle on top.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Baking pan (9x13 inch)
  • Double boiler or microwave-safe bowl
  • Cooling rack

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease your 9x13 inch baking pan with a little butter or line it with parchment paper for easy removal.
  3. Step 3: In a double boiler or microwave, melt the 1/2 cup of butter and the 2 cups of semi-sweet chocolate chips together until smooth. Stir frequently to avoid burning. Set aside to cool slightly.
  4. Step 4: In a large mixing bowl, combine the melted chocolate mixture, 2 cups of sugar, 1 cup of coconut milk, 2 large eggs, 2 teaspoons of coconut extract, and 1 teaspoon of vanilla extract. Whisk until well combined.
  5. Step 5: In another bowl, whisk together the 1 3/4 cups of all-purpose flour, 1 1/4 cups of cocoa powder, 1 teaspoon of salt, and 1 teaspoon of baking powder.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
  7. Step 7: Pour the brownie batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
  8. Step 8: In a saucepan over medium heat, combine 1/2 cup of brown sugar, 1/4 cup of coconut milk, and 2 tablespoons of butter for the salted caramel sauce. Stir until it boils, then simmer for about 4 minutes until it thickens. Remove from heat and stir in 1/2 teaspoon of coconut extract, 1/4 teaspoon of vanilla extract, and 2 cups of powdered sugar until smooth.
  9. Step 9: Pour the salted caramel sauce over the warm brownies, allowing it to soak in.
  10. Step 10: Melt 1/3 cup of semi-sweet chocolate chips in a microwave-safe bowl and drizzle over the caramel layer. Sprinkle with sea salt.
  11. Step 11: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve!

Notes

  • For extra texture, add toasted coconut flakes to the batter.
  • Store in an airtight container at room temperature for up to 3 days.
  • Feel free to substitute dark chocolate chips for a richer flavor.