These Salted Caramel Coconut Brownies are moist, chewy coconut brownies with a salted caramel glaze and chocolate drizzle. These are honestly some of the best brownies I’ve ever made. I’m so excited to share these Salted Caramel Coconut Brownies today. I’m in love with all things coconut. If there’s a way to incorporate coconut into a recipe, I will find it. A little trick I learned a long time ago is that replacing water or milk in recipes gives it a slight coconut flavor and makes it incredibly moist. I do this with cakes and brownies all the time! Although these brownies have eggs in them, coconut milk is a great dairy free alternative for other recipes you might have that use milk.
The texture of these coconut brownies is out of this world. They’re fudgey and soft, yet they hold their shape. These can totally be hand held but look fancy enough you might just want a fork. These start by melting some butter and sugar in a saucepan, then stirring in some chocolate chips. As you can see the mixture is thick. Next, we add the eggs and coconut milk. I use a lot of coconut milk in my recipes, and I prefer Thai Kitchen’s coconut milk because it’s the best quality. If you want a subtle coconut flavor the coconut milk is all you need but I wanted to intensify the coconut flavor a bit so I added some coconut extract. Next, add your cocoa/flour mixture and mix well. Look how gorgeous even the batter is. After the brownies have cooled pour on your salted caramel frosting. It’s somewhere between a frosting and a glaze. And it’s…amazing. Here’s the secret. Sea salt. After the frosting has set a bit sprinkle on a little seat salt. It intensifies all of the flavors and gives you that salty/sweet combo.
I forgot to do it but usually when I make brownies I line my pan with foil so that when they’re done you can just lift the whole pan of brownies out and start cutting. No sacrificing the corner piece to start slicing the rest (although that’s an excuse to eat it). From here you can drizzle on some chocolate. I like to put it into a resealable bag and pipe it on for that bakery look.
- ½ cup butter
- 2 cups sugar
- 2 cups semi-sweet chocolate chips
- 1 cup Thai Kitchen Coconut Milk
- 2 large eggs
- 2 teaspoons McCormick Coconut extract
- 1 teaspoon McCormick Vanilla extract
- 1¾ cups all-purpose flour
- 1¼ cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup butter
- ½ cup brown sugar
- ¼ cup Thai Kitchen Coconut Milk
- ½ teaspoon McCormick Coconut extract
- ¼ teaspoon McCormick Vanilla extract
- 2 cups powdered sugar
- McCormick sea salt - to taste
- 2 Tablespoons butter
- ⅓ cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Line a 9x13 baking dish with heavy duty foil and spray well with cooking spray.
- For the brownies: In small saucepan, melt butter over low heat. Stir in sugar and cook over low heat for 1 minute, stirring constantly. Remove from heat and immediately stir in the chocolate chips until melted. Mixture will be very thick.
- Pour the butter/sugar mixture into a stand mixer and add the coconut milk, eggs, coconut and vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Slowly add the flour mixture to the wet mixture and mix until well combined. Pour into prepared pan.
- Bake for about 30-40 minutes, or until toothpick inserted in the center comes out clean. Let brownies cool completely.
- For the frosting: Melt ½ cup butter in a saucepan over medium heat. Add the brown sugar and ¼ cup coconut milk. Cook for 2 minutes over medium heat or until butter smells nutty.
- Remove mixture from the heat, and add the coconut and vanilla extracts. Add the powdered sugar slowly and whisk until until smooth. Spread frosting immediately over cooled brownies. After frosting has slightly set, sprinkle brownies with sea salt. This is to taste. I probably used between ¼ to ½ teaspoon of sea salt.
- For the Chocolate Drizzle: Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high in 30 second intervals, or until melted, stirring in between.
- Stir just until smooth, and drizzle over frosting. If you want it thinner you can add more butter to make it thinner and just drizzle it with a fork. Let chocolate set in the fridge.
- Lift brownies out of the pan by the foil and cut into squares.
- Note: For bakery style brownies, I like to first cut the brownies and the place the chocolate in a plastic resealable bag and snip off the corner to pipe chocolate over the brownies.
I was compensated for this post by Thai Kitchen but all opinions are my own.