Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup caramel sauce
- 1/2 cup shredded coconut
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking pan with butter or cooking spray.
2. In a mixing bowl, combine the melted butter, sugar, cocoa powder, salt, baking powder, and vanilla extract. Mix until well combined.
3. Add the eggs one at a time, whisking well after each addition.
4. Gradually add the flour and mix until just combined.
5. Pour half of the batter into the prepared baking pan. Drizzle half of the caramel sauce over the batter, then sprinkle half of the shredded coconut on top.
6. Pour the remaining batter over the caramel and coconut layer. Drizzle the remaining caramel sauce over the batter, then sprinkle the remaining shredded coconut on top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the brownies cool completely in the pan before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-16 brownies
Nutritional information:
Calories per serving: 410
Total fat: 20g
Saturated fat: 12g
Cholesterol: 100mg
Sodium: 290mg
Total carbohydrates: 57g
Dietary fiber: 3g
Total sugars: 42g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 teaspoon.
- Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder.
- Almond or coconut flour can be used instead of all-purpose flour for a gluten-free option.
- Homemade or store-bought caramel sauce can be used.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the brownie batter for extra crunch.
- Use dark chocolate chips instead of shredded coconut for a richer flavor.
- Top the brownies with a sprinkle of sea salt for a sweet and salty combination.
Tips and tricks:
- Be sure to let the brownies cool completely before slicing to prevent them from falling apart.
- Use a sharp knife to cut the brownies into clean, even slices.
- 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:
Microwave individual brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle powdered sugar or cocoa powder on top of the brownies for a decorative touch.
Pairings:
Serve the brownies with a cold glass of milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit, such as strawberries or raspberries, make a great accompaniment to these rich brownies.
Troubleshooting advice:
- If the brownies are too dry, try reducing the baking time by a few minutes.
- If the brownies are too moist, try increasing the baking time by a few minutes or reducing the amount of caramel sauce.
Food safety advice:
Be sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Caramel brownies have been a popular dessert in the United States since the early 20th century.
Flavor profiles:
These brownies are rich and chocolatey with a sweet, gooey caramel layer and a hint of coconut.
Serving suggestions:
Serve these brownies as a decadent dessert or a sweet treat for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean
Taste: Rich, Sweet, Chocolatey, Caramelized, Fudgy