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Homemade Salted Caramel Coconut Brownies recipe photo

Salted Caramel Coconut Brownies

Indulge in these decadent Salted Caramel Coconut Brownies with rich chocolate, luscious coconut, and a delightful hint of salted caramel!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 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
  • 2 cups semi-sweet chocolate chips for chocolaty goodness
  • 1 cup coconut milk infuses coconut flavor
  • 2 large eggs binds ingredients together
  • 2 teaspoons coconut extract enhances coconut flavor
  • 1 teaspoon vanilla extract adds depth
  • 1 3/4 cups all-purpose flour provides base for brownies
  • 1 1/4 cups cocoa powder intensifies chocolate flavor
  • 1 teaspoon salt balances sweetness
  • 1 teaspoon baking powder helps brownies rise
  • 1/2 cup brown sugar adds moisture and caramel flavor
For the Salted Caramel Sauce:
  • 1/4 cup coconut milk enhances coconut taste
  • 1/2 teaspoon coconut extract complements caramel flavor
  • 1/4 teaspoon vanilla extract adds well-rounded taste
  • 2 cups powdered sugar sweetens and thickens sauce
  • sea salt for sprinkling on top
  • 2 tablespoons butter for richness in sauce
  • 1/3 cup semi-sweet chocolate chips for drizzling on top

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9x13-inch baking pan
  • Parchment paper
  • Measuring cups and spoons
  • Double boiler or microwave-safe bowl
  • Cooling rack

Method
 

Preparation:
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a double boiler or microwave-safe bowl, melt the 2 cups of semi-sweet chocolate chips with the 1/2 cup of butter. Stir until smooth and let cool slightly.
  3. In a large mixing bowl, whisk together the sugar, eggs, coconut milk, coconut extract, and vanilla extract. Gradually add in the melted chocolate mixture, stirring until smooth.
  4. In another bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  6. While the brownies bake, prepare the salted caramel sauce. In a saucepan, combine the brown sugar, coconut milk, butter, coconut extract, and vanilla extract. Stir until smooth and bubbling. Gradually whisk in the powdered sugar until smooth. Set aside.
  7. Once brownies are done, remove from the oven and cool for about 10 minutes. Drizzle the salted caramel sauce over the top and sprinkle with sea salt. Allow to cool completely.
  8. Lift the brownies out using the parchment paper, cut into squares, and drizzle with melted chocolate chips if desired. Enjoy!

Notes

  • These brownies can be stored in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Wrap each brownie in plastic wrap and freeze for up to 3 months.