They are really simple. A beautiful shortbread crust and a sweet and sour flavor.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 24 brownies |
Ingredients
- 3 cups white sugar
- 1 cup butter, melted
- 1 tablespoon vanilla extract
- 4 eggs
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup toasted coconut, divided
- 5 tablespoons caramel sauce, divided
- 2 tablespoons hot fudge sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-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.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 187 mg |
| Sugars | 33 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
it was good but a little less cocanut helps
These really are decadent. I made them as directed, but only had 2/3 cup of coconut and used chocolate syrup instead of hot fudge topping as that is what I had on hand. I had my doubts when I took it out of the oven and sprinkled the coconut on. It scattered and didn’t adhere to the dry surface. But then when I drizzled the caramel and chocolate it melded into a delicious topping that adhered well. Very delicious and rich, great recipe!
These are incredible, I also did a variation using marshmallow instead of caramel and they turned out well too. 🙂
This recipe could have been really great…if it wasn’t so awfully sweet. As it was, I reduced the sugar by 1 cup, used unsweetened coconut, didn’t add the chocolate chips, and added 3/4 cup toasted pecans, and didn’t put the topping on afterward. It was still almost inedible, except with a strong cup of coffee. The flavor was good (especially with the addition of the nuts), but I suspect 1.5-2 cups of sugar would be plenty. If you’re going to add the chocolate chips, I wouldn’t put that many and I’d try to use dark ones to cut down on the sweetness. They are nice and gooey, however.
Easy to make, hard to stop eating.
I used coconut oil in place of butter. It made a huge difference. This is super amazing recipe. Must try!
needs more cocoa and a little less sugar. very good other wise. easy to make and easy to cut for people with small counter top ovens.