Caramel Coconut Brownies Recipes

CARAMEL COCONUT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
• Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
• Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.
• Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.

CHOCOLATE CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Generously spray a 9 by 13-inch baking dish with cooking spray.
• In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil until just combined. Using a spatula, fold in 1/2 cup chocolate chips. Spread into the prepared baking dish and bake until center is barely set, 25 to 30 minutes. Remove from the oven and cool completely.
• Heat the cream in a small saucepan over medium low heat. Stir in the caramels until completely melted and incorporated into the cream. Remove from the heat and stir in the coconut. Spread in an even layer over the cooled brownies.
• Melt the remaining chocolate chips in the microwave at 15 second intervals, stirring between intervals. Drizzle the chocolate in a criss-cross pattern over the coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars.

COCONUT SWIRL BROWNIES

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In 3-quart saucepan, melt chocolate and butter over medium-low heat, stirring constantly. Remove from heat. Stir in 2 cups sugar, the vanilla and salt. Add 4 eggs, one at a time, stirring with whisk until blended. Stir in flour until blended. Spread batter in pan.
• In medium bowl, beat cream cheese and 1/3 cup sugar with electric mixer on medium speed 1 minute or until light and fluffy. Beat in coconut extract and 1 egg until blended. Stir in coconut. Drop mixture by tablespoonfuls onto batter; swirl coconut mixture through brownie batter with knife for marbled design.
• Bake 45 to 50 minutes or until set. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 4 rows. Store in refrigerator.

CARAMEL BROWNIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x10 inch baking pan.
• Combine cake mix, 1/2 of the evaporated milk, the butter or margarine and the chopped nuts. Mix until combined and spread 1/2 of the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 6 minutes.
• Melt the caramels and the remaining evaporated milk.
• Remove brownies from oven. Sprinkle chocolate chips over the brownies then pour the melted caramel mixture over the top. Spread the remaining batter over the top of the caramel. Return pan to oven and bake for an additional 18 minutes. Let brownies cool before serving.

CARAMEL BROWNIES

Steps:

• In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

HOMEMADE COCONUT BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

CHOCOLATE CARAMEL BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease bottom of 9x13-inch baking pan.
• Prepare brownie mix as directed on package.
• Spread 2 cups of the brownie mixture in prepared pan.
• Combine caramel topping and flour in bowl; mix well.
• Spread evenly over brownie mixture; sprinkle with coconut.
• Using a spoon, drop remaining brownie mixture on top of caramel layer.
• Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool.
• Cut into squares.

THE BEST CARAMEL BROWNIES

Steps:

• Mix (by hand) cake mix with 1/4 cup evaporated milk and 1/2 cup melted butter; add nuts if using.
• Batter will be stiff.
• Press half of batter into bottom of 9 x 13-inch pan. I use wax paper and a small rolling pin to make this process easier.
• Bake at 350° for 8 minutes.
• Meanwhile, melt caramels with 1/2 cup evaporated milk in microwave or in double boiler.
• Remove bottom layer from oven and sprinkle with chocolate chips, then drizzle with caramel.
• Top with remaining batter by rubbing batter between fingers and dropping evenly (will not cover completely).
• Bake 18- 20 minutes.
• Let cool before cutting.