Caramel Coconut Brownies

Caramel Coconut Brownies

mommylady2010 0

"These are very rich decadent brownies."


1 h 20 m servings 279 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
  3. Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
  4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.
  5. Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.
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  1. 5 Ratings


Easy to make, hard to stop eating.

I used coconut oil in place of butter. It made a huge difference. This is super amazing recipe. Must try!

needs more cocoa and a little less sugar. very good other wise. easy to make and easy to cut for people with small counter top ovens.

These are incredible, I also did a variation using marshmallow instead of caramel and they turned out well too. :)

This recipe could have been really great...if it wasn't so awfully sweet. As it was, I reduced the sugar by 1 cup, used unsweetened coconut, didn't add the chocolate chips, and added 3/4 cup to...