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 :)).

 

Powered by Recipage

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

Print Friendly
Did you like this? Share it:

You may also like:

Spaghetti squash, what to do with leftover herbs and win a trip to Greece!
No-bake Choco-oat Peanut Butter Cereal Bar Recipe
Where I've been....

6 Comments ( Reply )

  1. Laura (Tutti Dolci)
    Feb 09, 2012 @ 8:22 pm

    Yum, I love toasted coconut, caramel, and brownies! What a delicious trifecta!

    Reply

  2. Deborah
    Feb 09, 2012 @ 10:06 pm

    These have 2 of my favorite things – caramel and coconut. Just perfect!!

    Reply

  3. emily (a nutritionist eats)
    Feb 10, 2012 @ 4:25 pm

    Ooooh, what a combo!

    Reply

  4. Barbara @ Barbara Bakes
    Feb 10, 2012 @ 9:22 pm

    All my favorite flavors rolled in to one!

    Reply

  5. Anna @ hiddenponies
    Feb 11, 2012 @ 1:33 am

    Hehe, “brownie points” – love it 🙂 I love all things heart shaped too, and the pink and red that comes hand in hand with Valentine’s Day!

    Reply

  6. Brian
    May 12, 2012 @ 7:50 pm

    Grease the pan, first, then layer the parchment paper. The paper sticks to the Crisco so you can press it in and not have “bad” edges on your brownies. Or trim off the edge of the brownie and then cut into squares. The trimmed bits are great chef treats and work well with ice cream 🙂

    Reply

 Leave a Reply