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.

SALTED CARAMEL COCONUT BROWNIES

I’m so excited to share these Salted Caramel Coconut Brownies today. I’m in love with all things coconut.

If there’s a way to incorporate coconut into a recipe, I will find it. A little trick I learned a long time ago is that replacing water or milk in recipes gives it a slight coconut flavor and makes it incredibly moist. I do this with cakes and brownies all the time!

COCONUT MILK

Although these brownies have eggs in them, coconut milk is a great dairy free alternative for other recipes you might have that use milk.

The texture of these coconut brownies is out of this world. They’re fudgy and soft, yet they hold their shape.

These can totally be hand held but look fancy enough you might just want a fork.

These start by melting some butter and sugar in a saucepan, then stirring in some chocolate chips. As you can see the mixture is thick.

Next, we add the eggs and coconut milk. I use a lot of coconut milk in my recipes, and I prefer Thai Kitchen coconut milk because it’s the best quality.

If you want a subtle coconut flavor the coconut milk is all you need but I wanted to intensify the coconut flavor a bit so I added some coconut extract. Next, add your cocoa/flour mixture and mix well. Look how gorgeous even the batter is. After the brownies have cooled pour on your salted caramel frosting.

It’s somewhere between a frosting and a glaze. And it’s…amazing. Here’s the secret. Sea salt.

After the frosting has set a bit sprinkle on a little seat salt. It intensifies all of the flavors and gives you that salty/sweet combo.

     I forgot to do it but usually when I make brownies I line my pan with foil so that when they’re done you can just lift the whole pan of brownies out and start cutting.

No sacrificing the corner piece to start slicing the rest (although that’s an excuse to eat it). From here you can drizzle on some chocolate. I like to put it into a resealable bag and pipe it on for that bakery look.

OTHER BROWNIE RECIPES

• Brownies for a Crowd
• Turtle Buckeye Brownies
• Chocolate Turtle Brownies
• Peanut Butter Cup Brownie Trifle
• Cookies and Cream Brownies
• Mississippi Mud Brownies

Salted Caramel Coconut Brownies

4.67 from 3 votes

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.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 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

 

• Preheat the oven to 350 degrees. Line a 9x13 baking dish with heavy duty foil and spray well with cooking spray.
• 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.
• 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.
• Bake for about 30-40 minutes, or until toothpick inserted in the center comes out clean. Let brownies cool completely.
• 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.
• 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.
• 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.
• 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.
• Lift brownies out of the pan by the foil and cut into squares.
• 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.

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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