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Posted about 4 years ago
6 oz. semisweet chocolate, chopped (about 1 cup)
6 tablespoons unsalted butter
1 cup sugar
2 large eggs
1/2 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup chewy caramel candies (20 caramels) unwrapped
1 teaspoon milk
1/2 cup sweetened shredded coconut, toasted
Preheat oven to 350. Grease an 8-inch square baking pan and line with parchement paper, allowing ends to hang over 2 sides of the pan. In a medium glass bowl, combine the chocolate, butter, and 3 tablespoons water. Microwave for 2 1/2 minutes, then whisk until smooth. Whisk in sugar then the eggs one at a time. Whisk in the flour, cocoa, and salt until smooth.
Scrape the batter ino the prepared pan and spread to the edges with a spatula. Bake until cracked on top 25-30 minutes. Let cool completely.
In a small glass bowl combine the caramel and milk, microwave for 2 minutes, then stir until smooth. Spread the caramel evenly on top of the brownie layer. Top with the coconut, patting lightly.