If you’re likely to choose the brownie with some extra flavors versus a plain brownie, then these Caramel Coconut Pecan Brownies are for you! There’s so much good stuff in these!
Caramel Coconut Pecan Brownies
Now, that’s a recipe title. These brownies have it all. While brownie cravings sometimes lead us to a no-frills chocolate experience, there are times when flavor-packed brownies are the only thing that will do! This recipe certainly offers a little bit of everything.
These Caramel Coconut Pecan Brownies start with a really good brownie filled with chocolate chips. Then comes the topping, where things get really interesting.
Coconut, more chocolate chips, and chopped pecans are sprinkled over the top of the batter. Then sweetened condensed milk is poured over all of that for the caramel-like component. The end result is a fantastic brownie with a wonderfully flavorful topping. Don’t be surprised if you’re asked to make these brownies again and again!
What You’ll Need
You’ll need the usual brownie ingredients plus the topping ingredients. With a well-stocked baking pantry, you may very well have everything you need to make a batch of these fantastic brownies! Be sure to see the recipe card below for exact measurements and directions.
- Unsweetened chocolate – Use a good quality chocolate for the best flavor.
- Unsalted butter – Unlike many brownie recipes, this one uses softened butter. Set it out about half an hour before baking to allow it to soften properly.
- Granulated sugar
- Eggs – Set these out before you begin baking so they can come to room temperature.
- All-purpose flour – Measure by weight for best results.
- Vanilla extract
- Semisweet chocolate chips
- Sweetened flaked coconut
- Chopped pecans – You can substitute another type of nut or a combination.
- Sweetened condensed milk – Look for this alongside the baking ingredients. Don’t confuse it with evaporated milk.
How to Make Caramel Coconut Pecan Brownies
These brownies are a breeze to make! You’ll just need a mixer, a couple of mixing bowls, and your trusty 9″ x 13″ baking pan.
Prepare for baking. Heat the oven to 350°F. Grease and flour a 9″ x 13″ x 2″ baking pan. Alternatively, use a cooking spray with flour or line the pan with parchment and spray the paper and any exposed parts of the inside of the pan.
Melt the chocolate. Place the unsweetened chocolate in a microwave-safe bowl, and heat at half-power in 30-second increments until it melts when stirred. Stir until smooth and then set aside to cool slightly.
Mix the wet ingredients. With an electric hand mixer or stand mixer, beat the butter and sugar until light and fluffy. Mix in the eggs one at a time; then mix in the melted chocolate.
Finish mixing. With the mixer on low speed, gradually add the flour and mix just until combined. Stir in the vanilla and 1 cup of the chocolate chips.
Assemble the brownies. Transfer the batter to the prepared pan, spreading it evenly. Sprinkle the coconut, the remaining chocolate chips, and the pecans over the top. Pour the sweetened condensed milk over the top, distributing it evenly.
Bake the brownies. Place the pan in the oven, and bake the brownies 50 to 55 minutes. The brownies are done when the edges are browned and the center is set. Cool the brownies completely in the pan on a wire rack before cutting into bars.
Tips for Success
- Alter the toppings to suit your tastes. I’ve made these a few times with coconut only on part of the brownies, as I’m married to someone who doesn’t like coconut. It’s an easy change to make if you want to omit the coconut or use different nuts or maybe substitute a different flavor chips. Get creative!
- Testing for doneness. Big batches of brownies can be tough to get thoroughly baked. When checking for doneness, give the pan a gentle shake to make sure the center doesn’t jiggle. The edges may look a bit over-baked before that happens, but my experience has been that those edges will be just fine given adequate time for the center to bake.
- Use a light-colored metal baking pan. Dark pans tend to over-bake the edges, which can especially be a problem with this big pan of brownies.
- Cutting the brownies. For the cleanest, neatest cuts, be sure to cool the brownies completely first. You can even pop them in the refrigerator for a bit to make them even easier to cut. Then use a serrated knife to make smooth cuts. (No sawing motions!) If necessary, wipe off the knife between cuts.
How to Store Leftovers
Store the cooled brownies in an airtight container at room temperature for up to 3 days. For a few more days of storage, place the container in the refrigerator. Either bring the brownies to room temperature before eating or briefly warm them in the microwave.
How to Freeze These Brownies
Yes! Wrap the brownies individually in two layers of plastic wrap; then wrap again in aluminum foil or place in an airtight, freezer-safe bag or container. Thaw the brownies overnight in the refrigerator or for about an hour at room temperature.