Caramel Chocolate Brownies
Decadent brownies layered with gooey caramel, crunchy walnuts, and rich chocolate glaze topped with toasted coconut. These over-the-top treats are pure indulgence.
YIELD
18 servingsPREP
20 minCOOK
40 minREADY
2 hrsThese aren’t your everyday brownies.
Fudgy chocolate batter gets topped with ribbons of caramel sauce mid-bake, then finished with a glossy chocolate ganache and a snowfall of coconut flakes.
Crunchy walnuts add texture throughout, creating layers of flavor and richness in every bite.
Plan ahead since these need an hour of chilling for the glaze to set.
Pro Tips
- Chop nuts in two sizes: Finely chopped nuts go in the batter; coarse pieces top the caramel for varied texture
- Mix caramel with flour: This prevents it from sinking into the batter
- Partial bake first: The brownies need 10 minutes alone before adding toppings
- Chill before cutting: An hour in the fridge sets the glaze for clean slices
- Use foil lining: Makes removal from the pan effortless
Variations
- Toast the coconut before sprinkling for deeper flavor
- Swap pecans for walnuts for a buttery twist
- Drizzle with extra caramel sauce when serving
Ingredients
Directions
Coarsely chop walnuts.
Measure out 1 cup and set aside.
Finely chop remaining walnuts.
Preheat oven to 350℉ (180℃).
In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
Beat in melted chocolate.
Add ⅔ cup flour and beat until well blended.
Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9×13-inch baking pan.
Bake 10 minutes.
In a small bowl, mix together caramel and remaining ¼ cup flour until blended.
Drizzle over partially baked brownies.
Sprinkle coarsely chopped nuts over top.
Return to oven and bake 20 minutes longer, or until bubbly.
Meanwhile in a 1 quart glass bowl, heat chocolate chips with cream and remaining 1 tablespoon butter in a microwave oven on High 1¼ to 1¾ minutes or until smooth when stirred.
Set glaze aside.
Let brownies cool 15 minutes.
Spread glaze over brownies.
Sprinkle coconut on top.
Refrigerate 1 hour, until glaze is set.
Carefully cut into 36 (1½ x 2⅛ inch) bars.
Return to refrigerator until serving time.
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