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Caramel-Coconut Fudge Brownies

October 2009

Caramel-Coconut Fudge Brownies

Stephen Scott Gross enlarge

By: Silvana Nardone
From: Sweet Spot » It doesn't get much better than a fudge brownie topped with coconut-studded caramel.

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 16 Servings
  • Prep 15 min
  • Bake 30 min

Ingredients:

  • 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

Switch it up and top the brownies with toasted chopped walnuts, pecans or almonds instead of the coconut.

Directions:

  1. Preheat the oven to 350°. 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.

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