Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup caramel sauce
Special equipment needed:
- 8x8 inch baking pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line the baking pan with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla extract, and whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the shredded coconut.
5. Pour half of the batter into the prepared baking pan. Drizzle half of the caramel sauce over the batter. Pour the remaining batter on top and drizzle the remaining caramel sauce over the top.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the brownies cool completely in the pan before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 9-12 brownies
Nutritional information:
Calories: 290
Fat: 14g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 170mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- For a dairy-free version, use vegan butter and coconut milk caramel sauce instead of regular caramel sauce.
Variations:
- Add chopped nuts, such as pecans or almonds, for extra crunch.
- Use dark chocolate chips instead of shredded coconut for a richer flavor.
- Swap the caramel sauce for chocolate sauce for a different twist.
Tips and tricks:
- Make sure to let the brownies cool completely before slicing to prevent them from falling apart.
- To make the brownies extra fudgy, slightly underbake them and let them cool completely before slicing.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat brownies, place them in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the brownies on a platter or cake stand with a dusting of powdered sugar and a drizzle of caramel sauce.
Garnishes:
Garnish the brownies with a sprinkle of shredded coconut or chopped nuts.
Pairings:
Pair the brownies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve the brownies with a side of fresh fruit, such as strawberries or raspberries.
Troubleshooting advice:
- If the brownies are too dry, try adding an extra tablespoon of melted butter or a splash of milk to the batter.
- If the brownies are too wet, try baking them for a few extra minutes or reducing the amount of caramel sauce.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the brownies.
Food history:
Brownies were first created in the United States in the late 19th century and have since become a popular dessert around the world.
Flavor profiles:
The Coconut Caramel Brownies have a rich chocolate flavor with a hint of coconut and a sweet caramel finish.
Serving suggestions:
Serve the brownies warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
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Taste: Sweet, Rich, Coconutty, Caramelized, Fudgy