Coconut Caramel Brownies

Coconut Caramel BrowniesCoconut Caramel Brownies…need I say more?! These were ooey, gooey, chocolately, chewy, goodness. My only warning, other than hide these from friends or family because they will disappear, is to read this ‘How to Caramelize Sugar‘ before starting if you’re not super comfortable with wet caramelizaiton (because even I wasn’t and messed up and had to start from scratch a second time). Enjoy!

Coconut Caramel Brownies

Brownies (see below for Coconut Caramel layer & Chocolate Drizzle)


  • 4 oz unsweetened chocolate, chopped
  • 2 oz semi-sweet chocolate, chopped
  • ¾ cup butter, cut into pieces
  • 1½ cups sugar
  • 1 tablespoon vanilla
  • 3 eggs
  • 1 cup + 2 tablespoons cake flour
  • ½ teaspoon kosher salt


Preheat oven to 350oF and grease a 13 x 9 inch baking dish, set aside.

In a medium sauce pan, melt both chocolates and butter on medium-low heat, stirring frequently. Once smooth, remove from heat and stir in sugar and vanilla. Add eggs one at a time, whisking after each addition (the mixture will start to thicken).

Mix flour and salt in a small bowl, then stir into batter until well combined. Pour into prepared baking dish and bake for 25 minutes, or until a toothpick/utensil of your choice inserted into the centre comes out clean. Set aside to cool.

Coconut Caramel (See below for Chocolate Drizzle)

Reminder: Read this ‘How to Caramelize Sugar‘ before starting if you’re not comfortable with wet caramelizaiton!


  • 1 cup sugar
  • ¼ cup water
  • ⅛ teaspoon of lemon juice
  • ½ cup cream (Heavy is suggested but I used Half & Half)
  • 1 tablespoon butter
  • Pinch of kosher salt
  • 2 cups unsweetened shredded coconut


In a medium saucepan over medium heat, add sugar and water. Stir constantly until sugar dissolves and add lemon juice. Once completely dissolved, stop stirring and bring sugar to a boil, then reduce sugar to medium and simmer for 8 to 10 minutes (DO NOT STIR) and watch closely until it turns to an amber/brown. Once it reaches the right colour, remove from heat immediately (this happens quickly, so keep an eye on it).

Stir in the salt, cream, and butter until smooth. Add coconut and mix until well combined.

Pour onto cooled brownies while still warm and spread evenly across top.

Chocolate Drizzle


  • 2 oz semi-sweet chocolate, chopped
  • 1 teaspoon canola oil


In a small bowl, add chocolate and oil and microwave for 30 seconds. Stir well and microwave for another 15-30 seconds, then stir well until combined. Use a spoon to drizzle over caramel coconut layer.

Note: Allow the caramel to firm up for a bit for a clean cut brownie, or you can do what I did (as you can see in the pictures) and cut an serve while still warm so the caramel will be melty and gooey.

Coconut Caramel Brownies Coconut Caramel Brownies

Source: Make It Naked (has been modified from source)


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