Caramel-Coconut Fudge Brownies

October 2009
Caramel-Coconut Fudge Brownies

by 2 people

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It doesn't get much better than a fudge brownie topped with coconut-studded caramel.

Makes: 16 servings

Prep: 15 mins

Bake: 30 mins

  • 6 ounces semisweet chocolate, chopped (about 1 cup)
  • 6 tablespoons unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup chewy caramel candies (20 candies), unwrapped
  • 1 teaspoon milk
  • 1/2 cup sweetened shredded coconut, toasted
  1. Preheat the oven to 350 degrees . Grease an 8-inch square baking pan and line with a 14-inch-long sheet of parchment paper, allowing the ends to hang over 2 sides of the pan. In a medium glass bowl, combine the chocolate, butter and 3 tablespoons water. Microwave at medium power for 2 1/2 minutes, then whisk until smooth. Whisk in the sugar, then the eggs one at a time. Whisk in the flour, cocoa and salt until smooth.
  2. Scrape the batter into the prepared pan and spread to the edges with a spatula. Bake until cracked on top, 25 to 30 minutes. Let cool completely.
  3. In a small glass bowl, combine the caramels and milk. Microwave at medium power for 2 minutes, then stir until smooth. Spread the caramel evenly on top of the brownie layer. Top with the coconut, patting lightly.
  • Switch it up and top the brownies with toasted chopped walnuts, pecans or almonds instead of the coconut.
  • Line the brownie pan with overhanging parchment paper to easily remove the brownies after baking.
  • Add a little milk to the caramels so they melt smoothly in the microwave.
  • Stir the coconut when you toast it for even browning.
  • Grease a knife before slicing the brownies to prevent sticking.