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Caramel Coconut Pecan Brownies

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!

a Caramel Coconut Pecan Brownie on a white plate with more brownies in the background

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!

overhead view of ingredients for Caramel Coconut Pecan Brownies

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.
overhead view of Caramel Coconut Pecan Brownies on white plates

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.

overhead view of freshly baked Caramel Coconut Pecan Brownies in a rectangular baking pan

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.
a Caramel Coconut Pecan Brownie on a white plate with a bite on a fork resting on the plate

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.

Caramel Coconut Pecan Brownies on white plates

Caramel Coconut Pecan Brownies

Yield 24 2-inch brownies
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes

If you're likely to choose the decadent brownie with a little something extra to it rather than a classic, plain brownie, then these Caramel Coconut Pecan Brownies are for you!

a Caramel Coconut Pecan Brownie on a white plate with more brownies in the background


  • 4 ounces (113g) unsweetened chocolate
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 cups (510g) semisweet chocolate chips, divided
  • 2 cups (85g) sweetened flaked coconut
  • 1 & 1/2 cups (180g) chopped pecans
  • 14 ounces (396g) sweetened condensed milk


  1. Preheat oven to 350°F. Grease and flour a 9"x 13"x 2" baking pan.
  2. Place the chocolate in a microwave-safe bowl. Heat in the microwave in 30-second increments until the chocolate melts when stirred. Stir until smooth.
  3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing just until blended after each addition. Add the melted chocolate and beat until combined.
  4. Decrease mixer speed to low and gradually add the flour. Mix just until blended. Stir in vanilla and 1 cup chocolate chips.
  5. Transfer the batter to the prepared pan and spread evenly. Sprinkle the coconut, 2 cups chocolate chips, and pecans over batter. Pour the condensed milk evenly over the top.
  6. Bake 50-55 minutes, or until the edges are browned and the center is set. Cool completely in the pan on a wire rack before cutting into bars.


Recipe adapted from Southern Living.

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    28 Comments on “Caramel Coconut Pecan Brownies”

  1. Oh my, I need chocolate after reading this post!

  2. Wow that’s certainly a brownie and a half! How indulgant.

  3. Those are certainly packed with goodness.

  4. My hubby is not a fan of coconut unless it’s in the form of a German Chocolate cake. These looks fabulous!

  5. Two brownie recipes in the space of nearly a week! You make my heart flutter.

  6. Chocolate, caramel and coconut…Yum! Those look fantastic! 🙂

  7. Thanks, everyone!

  8. Wow…you can not loose with that combination….

  9. Coconut, chocolate, pecans & condensed milk…can’t beat that taste combination!

  10. Wow, these look amazing. And I just finished inventorying my pantry; I have everything I need to make them. Perhaps I have a brownie baking streak coming on!

  11. I can understand you well. I’m actually rarely into this pure chocolate thingy, but like to add different flavours to it. These brownies seem delicious!

  12. Thanks, Hendria!

    JEP, that’s one of my favorite combinations, too.

    Michelle, I hope you like the brownies!

    Evelin, thanks! I just like to add some “interest” to my chocolate. Although, every once in a while, I just want some chocolate all by itself.

  13. Those brownies look good enough to eat … if you weren’t trying to stick to your new year’s diet! Waaah!

  14. That is definitely a fantastic title. Am excited to try these out. I love coconut anything…

  15. Tracy, one brownie does not kill a diet. Five or six is a different story. 🙂

    Alejandra, thanks! Nice to meet another coconut fan.

  16. I don’t usually like adding a lot of stuff to brownies, but i find this recipe really appealing. You’re right that when people don’t like a certain ingredient, avoiding cross-contamination is crucial!

  17. Wow, those brownies can only be delicious – and I’m not even a chocoholic!

  18. Oh, these look terrific!! Must…satisfy… my…chocolate…craving…now!!


  19. Julie, Suzana, and Lori – thanks!

  20. *faints* Oh my goodness, these brownies look absolutely sinful. So decadent and delicious!

  21. you’re killin’ me with all these delicious brownie recipes!

  22. Canarygirl, they certainly are! But so worth it.

    Laura, I will make a brownie departure soon. These were just too good to resist!

  23. i made these brownies last night, and they are oh-my-gaaah delicious (and rich!). i wouldn’t be surprised if the beau proposes marriage tonight after tasting them. thanks for the great recipe!

  24. Gina, I’m glad you both liked them!

  25. I discovered this recipe about a year ago and it’s always a hit when I make it. They are a go to when I need something easy, rich and impressive!

  26. Not only do these look amazing, but I love your modification for Quinn! I am always doing things like this for my boyfriend Dave, so I can totally relate! Incidentally, he also hates coconut, while I LOVE it 🙂

  27. These brownies were stupendous! The idea of the toppings combo was so intriguing. Erroneously I assumed that they would be identical to what happens when you make those magic cookie bar cookie bars type of cookies, baked on a graham cracker crust. But the long baking time did a different type of “magic” to the toppings while insulating the brownie layer to remain very moist and melt in your mouth. The condensed milk actually did become caramel, and absolutely addictive. Somehow for the first time ever, I hit the “fudgy AND cakey” texture I’ve tried to achieve but never succeeded at. Thank you Jennifer so much for this.

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