Coconut Caramel Brownies

close up of coconut caramel brownie texture

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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)


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!


This is a Baker Street Society original recipe.