Caramel Coconut Pecan Brownies

Now, that’s a recipe title. These brownies have it all. While I like brownies that are over the top chocolate, I think my favorites are the ones loaded with other flavors, too. This recipe certainly offers a little bit of everything.

Not everyone loves coconut (coughQuinncough) like I do, but I managed to make us both happy by only using coconut in half of the brownies. All the non-chocolate elements of these brownies are placed on top of the brownie batter. That makes them very versatile because you can top them off with pretty much anything you want.

If you like your brownies loaded with lots of flavor, then these Caramel Coconut Pecan Brownies are for you! - Bake or Break

Quinn wants me to tell you that underneath all the topping, the brownies themselves are delicious as well. He has requested that I make just the brownie component at some point in the near future.

I became a bit concerned about these brownies as they neared the 40 minute mark in the oven. The edges looked like they were getting overbaked. The center was definitely not set, though. I let them continue baking for a total of about 45 minutes, assuming that I would just discard the edges. However, the edges turned out fine.

We thoroughly enjoyed these flavor-packed brownies. I shared these with some grateful, excited friends who also have a coconut-divided house. I was considerate enough to put the coconut brownies and the non-coconut brownies in separate containers. We wouldn’t want any contamination, would we?

Yield: 24 2-inch brownies

Caramel Coconut Pecan Brownies

Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Caramel Coconut Pecan Brownies


  • 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°. Grease and flour a 9"x 13"x 2" baking pan.
  2. Place 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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