Valentine’s Day was always my favorite holiday growing up. I know it sounds strange, but I have always been quite a girly-girl and I have always melted over anything pink, red and/or heart-shaped. I was the girl who made my valentines out of paper doilies and would go so far as to string ribbon through the edges of the doilies! Naturally there was also plenty of glitter and stickers involved. There was nothing better to me than coming up with a clever idea for my valentine box for school and I just loved bringing it home, dumping it out and reading notes from friends, trying to decipher what the boys really meant with the messages on the conversation hearts they gave me and eating candy! While my love for Christmas has probably surpassed my feelings about Valentine’s Day, the holiday is still a close 2nd. And not for any of the materialistic reasons either. I don’t want or expect anything from my husband. A thoughtful card means more to me than any roses or jewelry. I just love making treats for others and being able to whip out my pink and red food coloring!
So with Valentine’s Day only a few days away, my brain has gone to all things pink, hearts and chocolate. I came home on Monday and my sweet valentine had some lovely red tulips waiting for me which was completely unexpected and therefore made my day. So now I want to make my Valentine’s Day complete with some delicious and festive treats.
With how much of a chocoholic I am, it is surprising that I don’t make brownies more often. I have had this recipe tucked away for a while and it combines two of my favorite ingredients: chocolate and coconut. There is even a layer of caramel in these brownies, so they are pretty close to perfection. Even without all of the toppings, the brownies themselves are rich and fudgey due to the combination of melted semi-sweet chocolate chips and unsweetened cocoa powder. And the toasted coconut gives just enough crunch to keep you very interested. If you need a sweet Valentine treat for a chocolate lover in your life, these will earn you serious brownie points (pun intended :)).
Toasted Coconut Caramel Brownies
Keywords: bake dessert caramel chocolate coconut bar brownie
Ingredients (16-20 brownies)
- 1 cup semisweet chocolate chips
- 6 Tbsp unsalted butter
- 1 cup sugar
- 2 eggs
- 1/2 cup flour
- 1/4 cup unsweetened cooca powder
- 1/4 tsp salt
- 20 caramel candies
- 1 tsp milk
- 3/4 cup shredded coconut, toasted
Spray 8-inch square pan with nonstick cooking spray then line with parchment paper overhanging edges.
Preheat oven to 350 degrees.
To toast coconut, line a small baking sheet with parchment paper and spread coconut in one layer over paper. Place under broiler set on low until lightly browned. Watch very closely as it will burn quickly. (I like to set 1 minute timers after each time I check it so that I don’t forget it.)
In a medium microwave-safe bowl, combine chocolate chips, butter and 3 Tbsp water. Microwave for 1 minute increments until chocolate is melted. Whisk together to combine.
Whisk in sugar and eggs to combine.
Whisk in flour, cocoa powder and salt to combine.
Pour batter into prepared pan and bake 25-30 minutes or until toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool brownies completely.
Place caramel candies and milk into small microwave-safe bowl and microwave for 1 1/2 minutes or until caramels are melted. Stir and pour over cooled brownies.
Immediately sprinkle toasted coconut over caramel and press down lightly.
Allow caramel to cool completely before lifting brownies from pan using parchment paper, cutting and serving.
Recipe adapted from Everyday with Rachael Ray
A few tips:
- After making this recipe, I think you could simply grease your pan and not line it with parchment paper. Your choice, I just felt like all the parchment paper did was make the sides of my brownies and uneven shape. And if you grease the pan well, you shouldn’t have any trouble removing the brownies.
- Spray the bowl that you use to melt the caramels in with nonstick cooking spray and it will be much easier to clean when you are finished :).
- Nuts would be another lovely addition to these brownies.
combine chocolate chips, butter and water and microwave until chocolate is melted
whisk in sugar, then eggs
whisk in flour, cocoa powder and salt
pour batter into prepared pan and bake
melt caramel candies and milk together and pour over cooled brownies
sprinkle toasted coconut over the top and press gently
allow caramel to cool completely, then cut and serve