These sweet and sticky brownies will sustain your guest and you for any occasion. Yummy goodness!
TOTAL TIME: 1:00
SERVES: 12 SERVINGS
BROWNIES 11 tbsp. unsalted butter
1/2 c. cocoa powder
1 1/2 c. sugar
2 tsp. vanilla extract
3/4 c. all-purpose flour
1/2 tsp. salt
1/2 bag soft caramels, unwrapped
1 c. sweetened flaked coconut
1/2 c. semisweet chocolate chips
2 tbsp. butter
Make the Brownies: Preheat the oven to 350 degrees F, and grease the bottom and sides of a 9-inch square baking pan with butter or cooking spray.
Melt the butter over low heat in a medium saucepan. As soon as it’s melted, remove from heat and let cool for 3-4 minutes. Stir in the cocoa powder and sugar until combined. Gradually mix in the eggs and vanilla extract, until the batter is glossy.
Combine the flour and salt, then slowly add them to the brownie batter, stirring just enough to combine. Pour the brownie batter into the 9-inch by 9-inch pan.
Bake for 26-28 minutes, or until a toothpick inserted into the center of the brownies comes out with just a few crumbs (no gooey batter). Let cool before starting the caramel topping.
Make the Caramel-Coconut Topping: Pour the caramels into a saucepan and heat on medium-low heat, stirring until melted. Fold in the coconut. Pour on top of the cooled brownies, spreading in an even layer.
Make the Chocolate Drizzle: Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until fully melted. Drizzle on top of brownies. Serve.