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Salted Caramel Coconut Brownies - Moist, chewy coconut brownies with a salted caramel glaze and chocolate drizzle. the-girl-who-ate-everything.com

Salted Caramel Coconut Brownies

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.

Course Dessert
Cuisine American
Keyword salted caramel coconut brownie recipe, salted caramel coconut brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 24 bars

Ingredients

Brownies:

  • 1/2 cup butter
  • 2 cups sugar
  • 2 cups semi-sweet chocolate chips
  • 1 cup coconut milk
  • 2 large eggs
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Salted Caramel Frosting:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup coconut milk
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract
  • 2 cups powdered sugar
  • sea salt - to taste

Chocolate Drizzle:

  • 2 Tablespoons butter
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Line a 9x13 baking dish with heavy duty foil and spray well with cooking spray.
  2. 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.
  3. 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.
  4. Bake for about 30-40 minutes, or until toothpick inserted in the center comes out clean. Let brownies cool completely.
  5. For the frosting: Melt 1/2 cup butter in a saucepan over medium heat. Add the brown sugar and 1/4 cup coconut milk. Cook for 2 minutes over medium heat or until butter smells nutty.
  6. 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 1/4 to 1/2 teaspoon of sea salt.
  7. 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.
  8. 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.
  9. Lift brownies out of the pan by the foil and cut into squares.
  10. 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.