Caramel Coconut Pecan Brownies
Rich chocolate brownies layered with caramel, coconut flakes, and pecans, offering a balance of chewy and smooth textures.
Ingredients
Caramel Layer - Granulated Sugar
1/2 cup
Caramel Layer - Light Corn Syrup
1/4 cup
Caramel Layer - Water
3 tbsp
Caramel Layer - Heavy Cream
1/3 cup
Caramel Layer - Unsalted Butter
1 tbsp
Brownie - Semi-sweet or Bittersweet Chocolate (roughly chopped)
8 oz
Brownie - Unsweetened Chocolate (roughly chopped)
4 oz
Brownie - Unsalted Butter (cut into small pieces)
1 cup (2)
Brownie - Salt
1/2 tsp
Brownie - Vanilla Extract
1 tsp
Brownie - Granulated Sugar
2 cup
Brownie - Large Eggs
4
Brownie - All-Purpose Flour
1/2 cup
Brownie - Sweetened Shredded Coconut
1 cup
Brownie - Chopped Pecans
1.5 cup
Instructions
1
Prep Work
Place the oven rack in the center of the oven and preheat to 325°F (163°C). Grease the bottom and sides of a 9×13 inch baking pan.
2
Make Caramel Layer
In a small heavy-bottomed deep pot, mix granulated sugar, corn syrup, and water. Heat over medium heat, stirring constantly. Occasionally use a wet pastry brush to brush sugar down the sides of the pot until the sugar dissolves. Stop stirring, turn the heat up to medium-high, and continue cooking until the sugar caramelizes to a deep amber color, about 7-9 minutes. Watch carefully to prevent burning. Remove from heat, add heavy cream and butter (the mixture will boil vigorously), and stir until the butter melts. Let the caramel cool and set aside.
3
Make Brownie Batter
Place chocolate and butter in the top of a double boiler. Heat over low heat, stirring constantly until melted and smooth. Pour the chocolate mixture into a large bowl.
4
Mix Batter
Add salt, vanilla extract, and granulated sugar and stir. Add eggs one at a time, mixing well after each addition. Add flour and stir until no dry flour remains. Finally, add shredded coconut and chopped pecans.
5
First Bake
Pour half of the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 10 minutes.
6
Add Caramel Layer and Second Bake
Remove from the oven, pour the cooled caramel over the brownie layer (you can slightly warm it to make it easier to pour), and smooth the top. Pour the remaining batter over the caramel layer and smooth it. Continue baking for 35 to 40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
7
Chill and Slice
Use a small knife to run around the edge of the pan to loosen the brownies. Cover and refrigerate for at least 2 hours until completely cooled. Cut into 24 pieces. Can be served cold or at room temperature.
