Ingredients
Brownie Base
- 15.25 ounces brownie mix, prepared according to package directions
Topping
- 2 cups shredded coconut
- 16 ounces caramel ice cream topping
- ½ cup semi-sweet chocolate chips, melted
Instructions
- Prepare the Brownies: Follow the package directions to prepare and bake the brownies. Make sure they are cooked through before removing them from the oven.
- Toast the Coconut: While the oven is still on, spread the shredded coconut evenly on a parchment-lined baking sheet. Place it in the oven and toast the coconut, stirring often, for about 3 to 5 minutes until it is evenly browned and fragrant. Remove from oven and allow to cool slightly.
- Combine Coconut and Caramel: In a bowl, stir the caramel ice cream topping into the toasted coconut until well combined.
- Assemble the Topping: Spoon the caramel-coconut mixture evenly over the baked brownies, spreading gently to cover the surface.
- Drizzle Chocolate: Transfer the melted semi-sweet chocolate into a piping bag or a plastic bag with a small corner snipped off. Drizzle the chocolate in a decorative pattern over the brownies.
- Chill and Set: Refrigerate the brownies until fully cooled and the chocolate topping has set, about 1 hour.
- Slice and Serve: Cut into squares and serve chilled for best texture and flavor.
Notes
- Be careful not to burn the coconut while toasting; stir frequently to ensure even browning.
- You can substitute store-bought caramel sauce if you don’t have ice cream topping caramel.
- Allow brownies to cool slightly before spreading the caramel-coconut mixture to prevent melting and sogginess.
- Melt chocolate chips gently in a microwave or double boiler to avoid seizing.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
