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Dessert


Brownies

11 tbsp. unsalted butter
1/2 c. cocoa powder
1 1/2 c. sugar
4 eggs
2 tsp. vanilla extract
3/4 c. all-purpose flour
1/2 tsp. salt

Caramel-Coconut Layer

1/2 bag soft caramels, unwrapped
1 c. sweetened flaked coconut

Chocolate Drizzle

1/2 c. semisweet chocolate chips
2 tbsp. butter

1 Make the Brownies: Preheat the oven to 350 degrees F, and grease the bottom and sides of a 9-inch square baking pan with butter or cooking spray.

2 Melt the butter over low heat in a medium saucepan. As soon as it's melted, remove from heat and let cool for 3-4 minutes. Stir in the cocoa powder and sugar until combined. Gradually mix in the eggs and vanilla extract, until the batter is glossy.

3 Combine the flour and salt, then slowly add them to the brownie batter, stirring just enough to combine. Pour the brownie batter into the 9-inch by 9-inch pan.

4 Bake for 26-28 minutes, or until a toothpick inserted into the center of the brownies comes out with just a few crumbs (no gooey batter). Let cool before starting the caramel topping.

5 Make the Caramel-Coconut Topping: Pour the caramels into a saucepan and heat on medium-low heat, stirring until melted. Fold in the coconut. Pour on top of the cooled brownies, spreading in an even layer.

6 Make the Chocolate Drizzle: Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until fully melted. Drizzle on top of brownies. Serve.

Unrated