Coconut Caramel Brownies

What are Coconut Caramel Brownies? | 3 Tips for Styling Brownies | How to Make the Best Coconut Caramel Brownies | Essential Baking Tools

Coconut caramel brownies are made with soft and chewy brownies, caramel sauce, and unsweetened coconut flakes. This recipe quick and easy to make. I can think of few combinations that are as dreamy as coconut, caramel, and chocolate!

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!

coconut caramel brownies on a pan and parchment

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 recipe to balance out the richness of the other elements

The brownies and caramel are sweeter and richer, so there needs to be a counterbalance. 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.

cut up squares of coconut caramel brownies on a tray

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 ensured 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 of 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!

close up of brownie texture

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 certain brands make a difference.

The characteristics of Ghiradelli chocolate work really well in my recipes, but you can also use other high-quality brands.

Underbake 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 when it comes off the stove. The temperature is way too hot, and the caramel is quite runny when it’s that hot.

Chill the caramel in the fridge for 30-45 minutes. If the caramel is too firm to pour, microwave it for 10-20 seconds until it I warm and easy to work with.

pan of brownies with one turn on its side

Lastly, toast the unsweetened coconut flakes for 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 need to add a good layer of coconut flakes to get a good coconut flavor.

picture of brownies with bite taken out

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Coconut Caramel Brownies

close up of coconut caramel brownie texture

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  • Author: Camille
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 16 brownies 1x
  • Category: Brownies

Ingredients

Units Scale

For the Fudgy Chewy Brownies

  • 200 g (7 oz) bittersweet chocolate, chopped (60% Cacao
  • 99 g (7 Tbs) unsalted butter
  • 3 Tbs canola oil
  • 2 tsp vanilla
  • 2 large eggs, room temperature
  • 175 g (3/4 c + 2 Tbs) granulated sugar
  • 50 g (1/4 c) light brown sugar
  • 16 g (2 Tbs) cocoa powder, Dutch-processed
  • 9 g (1 Tbs) cornstarch
  • 1/2 tsp salt
  • 3/4 cup all-purpose flour, sifted
  • Coconut for topping (roughly 1 cup)

For the Caramel Sauce

  • 100 g (1/2 c) granulated sugar
  • 43 g (3 Tbs) unsalted butter
  • 80 ml (1/3 c) heavy cream, warmed
  • 1/2 tsp kosher salt (Diamond Crystal)

Instructions

To Make the Brownies

  1. 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.
  2. Add the chocolate to a medium bowl and melt at 30-second intervals until melted. Stir every 30 seconds to help the chocolate melt. Set aside.
  3. Combine eggs and granulated sugar in a large bowl and whisk vigorously for 2-3 minutes. Add brown sugar, and whisk.
  4. Melt butter and add directly to eggs and sugar and whisk to combine. Add melted chocolate, oil, and vanilla and whisk until combined.
  5. Sift the flour, cocoa powder, cornstarch, 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 rid of lumps.
  6. Do NOT over stir. Once the flour is fully incorporated, pour the brownie batter into the foil-lined pan and smooth out.
  7. Bake on the middle rack for 35-40 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 overbaked.
  8. Leave the brownies in the pan until completely cool. Remove brownies by lifting the sling out of the pan, and place on a cutting board. 
  9. While brownies cool, make the caramel sauce.

To Make the Caramel Sauce

  1. 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.
  2. 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.
  3. Once the sugar is a nice amber color, add the butter and stir until combined.
  4. 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.
  5. 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.
  6. 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

  1. Spread the coconut out on a parchment lined sheet pan and toast at 300 degrees for 4-6 minutes or until lightly golden brown.
  2. 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.
  3. Next, top with toasted coconut, and cut brownies into either 9 bars or 16 bars. Enjoy!

Notes

This is a Baker Street Society original recipe. 

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