Ingredients
Equipment
Method
Brownie Preparation
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- Mix the brownie batter according to package instructions with eggs and oil or butter.
- Pour the mix into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
Coconut Topping
- Spread shredded coconut on a baking sheet and bake for 3-5 minutes, stirring every minute.
- Remove from oven when golden and fragrant, then let cool slightly.
Combining Topping
- In a mixing bowl, combine toasted coconut with caramel ice cream topping until well-coated.
Layering
- Once brownies are baked, spread the coconut-caramel mixture evenly over the brownies.
Chocolate Drizzle
- Melt semi-sweet chocolate chips in the microwave or double boiler, then drizzle over the topping with a piping bag.
Cooling and Slicing
- Let the brownies cool at room temperature, then refrigerate for 30 minutes before slicing.
- Use a warm knife for clean cuts into squares.
Nutrition
Notes
Line the baking pan for easy removal. Watch the coconut closely while toasting to prevent burning. Warm thick caramel in the microwave for easier spreading. Refrigerate brownies to achieve neat slices.