Tuesday, April 9, 2013

Coconut Caramel Brownies

Here was an adventure! This Coconut Caramel recipe is from MakeitNaked.com. I was expecting Turtle Brownies, which these are not... BUT if you like the coconut in Almond Joy or Mound candy bars... these are for you! Also, the brownie recipe was epic fudge-y and chocolatey... so if you just want a brownie, try this recipe! I combined my usual brownie recipe and the given brownie recipe.

This is the adventure part: My caramel wouldn't brown. The first time it overcooked and the sugar become granular (if you try it and don't succeed, you'll know exactly what I'm talking about). The second time I don't think I waited long enough for it to get brown because I was concerned about the previous attempt. After adding in the cream and coconut became a clumpy mess looking mixture that I poured over the brownies. It was actually pretty tasty. But it was a soft/sweet frosting type topping, not as much of a caramel. I have included the recipe below, but I think that I would try the caramel from my homemade twix bars for a more 'turtle' style brownie and add pecans.

Overall, you can also add in chopped nuts if you choose or make a chocolate drizzle to go over it!

What have we been doing with this big ol tray of brownies? Serving them affogato style! Warm brownie (about 30 seconds in the microwave) with some frozen yogurt and then a shot of espresso poured over it!

Everything but the flour

Really thick batter, pan lined w/ parchment paper
Baked! Can't really tell the dif tho
Caramel: Water and sugar
Boiling sugar
Then the sugar will become clear, then
bubbles a little more.

I did the caramel for about
15 minutes total.
Add coconut, vanilla, and cream.
Then pour over the brownies!

Brownie in an espresso bath =)

Brownie Recipe 
Adapted from makeitnaked and my brownie recipe

1.5 sticks butter, melted
2 cups white sugar (1 white, 1 brown)
1 tablespoon vanilla extract
3 eggs
1 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350. Grease a 9×13 baking dish (or line w/ foil or parchment paper) and set aside.
Microwave butter at 15 second increments until melted. In stand mixer combine the melted butter and sugars. 
Once the mixture is smooth add vanilla. 
Add the eggs one at a time, whisking after each addition.
In small bowl combine cocoa powder, flour, and salt. Slowly add into wet mixture. Stir in chocolate chips. This is very thick batter. 
Pour into prepared baking dish and bake for 35 minutes, or until a knife inserted into the center of the brownies comes out clean. Remove from oven and let cool.

Coconut Caramel (from makeitnaked)
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon butter
pinch of kosher salt
2 cups unsweetened shredded coconut

  1. In a medium sauce pan over medium heat, add the sugar and water. Stir occasionally. Watch closely and let the sugar liquefy and turn an amber/brown color. This will take a few minutes, but once the color starts to turn a light brown it will quickly turn to a deeper brown, so watch very closely at that point. Remove from heat.
  2. Stir in the salt, cream and butter, and be careful of splattering when adding the cream. Stir constantly until smooth.
  3. Stir in the coconut.
  4. Pour onto cooled brownies while caramel is still warm.


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