I can think of few combinations that are as dreamy as coconut, caramel, and chocolate! Coconut caramel brownies are a celebration of these 3 flavors, and they taste incredible. The brownies and caramel sauce are both quick and easy to make, but most importantly, they are worth the effort. Keep reading below for all of the gooey details!
What are Coconut Caramel Brownies?
Coconut caramel brownies consist of fudgy chewy brownies, caramel sauce, and unsweetened coconut that has been toasted. The three are a match made in heaven!
We use unsweetened coconut for this particular brownie to balance out the richness of the brownies and caramel. Both the brownies and caramel are sweeter and richer, so we don’t want the coconut to be super sweet. Otherwise, it would be one of those dessert that might feel a little sickly sweet, and we don’t want that!
I use organic coconut flakes for this recipe, but you can also use shredded coconut if you can’t find coconut flakes. The most important thing is that they are unsweetened!
3 Tips for Styling Brownies
First, use a square or rectangle tray to emphasize the shape of the brownies. Using shapes in photography helps to create a more cohesive and attractive image.
Second, find ways to highlight their best features. I made sure that the light hit the side of these brownies in areas where it would catch the light. These areas of shine are known as specular highlights, and it’s partly what makes them eye catching!
Third, think ways to make the brownies look beautiful without being forced. I scattered the coconut on top freely, but then I strategically placed a few pieces of coconut on the brownies to create to draw the eye up through the frame. It takes some practice to make things look natural when adding movement to a picture, but it gets easier the more you do it!
How to Make the Best Coconut Caramel Brownies
Use high quality chocolate, such as Ghiradelli. I am not paid to say that, but I will always tell you when there are certain brands that make a difference. The characteristics of Ghiradelli chocolate work really well in my recipes, but you can also use other high quality brands.
Under bake the brownies slightly! It is much better to have a slightly gooey brownie than a dried out chocolate bar.
Let the caramel cool before putting it on the brownies. Warm caramel is fine, but we don’t want to pour it onto the brownies the second it comes off the stove. The temperature is way too hot, and the caramel is actually quite runny when it’s that hot.
Chill the caramel in the fridge for 30-45 minutes. If the caramel is too firm at this point to pour, microwave it for 10-20 seconds until it i warm and easy to work with.
Lastly, toast the unsweetened coconut flakes so that they have more flavor and color. It only takes about 5 minutes to lightly toast them, but the additional flavor that develops is amazing!
Oh, and be generous with the coconut! Because it’s not sweetened, you will need to add a good layer of coconut flakes to get good coconut flavor.
Essential Baking Tools for This Recipe
- 8×8 metal baking pan (only use metal)
- A whisk
- A stand or hand mixer
- Your favorite spatula for folding the brownie batter (I recommend these spatulas)
- A knife or this amazing cutting and guiding pastry tool!
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Coconut Caramel Brownies
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 brownies 1x
- Category: Brownies
For the Fudgy Chewy Brownies
- 6 ounces bittersweet chocolate, chopped
- 6 Tbs unsalted butter
- 4 Tbs canola oil
- 2 tsp vanilla
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 Tbs cocoa powder, Dutch-processed
- 1 Tbs cornstarch
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup all-purpose flour, sifted
- Coconut for topping (roughly 1 cup)
For the Caramel Sauce
- 1/2 cup granulated sugar
- 3 Tbs unsalted butter
- 1/3 cup heavy cream, warmed
- 1/2 tsp flaked sea salt
To Make the Brownies
- Preheat the oven to 350 degrees. Next, line a 8×8 metal pan with 2 pieces of foil that are 8-9 inches long. The two pieces create a sling that easily lifts out of the pan. Press the foil into the corners, smooth it out on the bottom and sides, and then spray with nonstick spray.
- Combine the butter and chocolate in a bowl and microwave for 30 second intervals until melted. Stir every 30 seconds to help the chocolate and butter come together.
- Pour chocolate into a large bowl along with the oil and vanilla, and stir until thoroughly mixed.
- Next, add the eggs and both sugars to a stand mixer fitted with a whisk attachment. Turn the mixer onto medium high and mix for 1-2 minute to make the eggs creamy and light.
- Gently fold the eggs into the chocolate mixture until combined. Be careful not to deflate the eggs, patience is key while folding.
- Sift the flour, cocoa powder, cornstarch, baking powder, and salt into the bowl and gently fold just until combined. Don’t skip the sifting step! It makes the dry ingredients nice and light and gets ride of lumps.
- Do NOT over stir. Once the flour is fully incorporated, pour the brownie batter into the foil lined pan and smooth out.
- Bake on the middle rack for 30-36 minutes, or until a toothpick inserted comes out with a few crumbs on it. The crumbs should still be moist and slightly gooey. If they are dry, then the brownies have over baked. Err on the side of under baking than over baking because the brownies will continue to cook some when they are cooling in the pan.
- Leave the brownies in the pan until slightly warm or completely cool. Remove brownies by lifting the sling out of the pan, and place on a cutting board.
- While brownies bake, make the caramel sauce.
To Make the Caramel Sauce
- Pour the sugar into a medium sized pot and cook over medium heat. Stir the sugar occasionally when the sugar is dry, and then stir continuously one it is more liquid and melting.
- You will notice little lumps of sugar forming as the sugar starts to melt, but don’t worry! These lumps will melt as the caramel forms. Don’t turn the heat up for any reason, as this may cause the sugar to burn.
- Once the sugar is a nice amber color, add the butter and stir until combined.
- Remove the caramel from the heat, and add warm heavy cream in 3 increments. Stir quickly as you add each addition of the heavy cream so that it combines and doesn’t seize up.
- Add the salt, stir, and then pour the caramel through a strainer in case any lumps of sugar didn’t dissolve during the first step.
- Pour into a heat safe container and store in the fridge for 30-45 minutes, or until just warm.
To Finish the Coconut Caramel Brownies
- Spread the coconut out on a parchment lined sheet pan and toast at 300 degrees for 4-6 minutes or until lightly golden brown.
- Drizzle caramel over the brownies and spread out evenly. You can allow it to drip over the sides, but it will be a bit messier.
- Next, top with toasted coconut, and cut brownies into either 9 bars or 16 bars. Enjoy!
This is a Baker Street Society original recipe. If you wish to adapt it for your own blog or business, please give credit as this is the honest thing to do.
Keywords: coconut caramel brownies, caramel, fudgy brownies