Both brownies were very tasty; but I love the simple Chocolate Brownies best. They were super moist, soft, and chocolate-y. Gotta love them!
4 ounces unsweetened chocolate (I used Ghirardelli)
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
After making these brownies, I decided to make Coconut Caramel Brownies! They are basically the same brownie recipe as above, but it includes chunks of Caramel candies inside the batter as well as a layer of coconut on top... Yum!
2 1/4 Cups shredded sweetened coconut
14 oz. can sweetened condensed milk
2 Tablespoons coconut oil (you can also use heavy cream)
1. Preheat oven to 325 degrees F. Prepare brownies according to package directions (I didn't use a brownie mix, I just made the same brownies as the above recipe). Pour half of mix into pan. Place halved caramels evenly over brownies and pour remaining batter over caramels.
2. In a medium bow, mix the coconut and condensed milk until well combined. Spoon evenly over top of brownies. Bake for 55-65 minutes or until toothpick comes out clean from center. Let cool for 15 minutes. Place chocolate chips into microwave safe bowl and heat in 30 second intervals until melted and smooth. Stir in coconut oil shiny and smooth. Pour over warm brownies and let cool completely before cutting into squares