These brownies remind me of Samoas (the Girl Scout cookie, for those who don’t know). Caramel, coconut, and chocolate are among my favorite flavor combinations when it comes to desserts. I got this idea from a neighbor when I was younger. She had come over for a BBQ and had brought a version of these brownies, and I was immediately obsessed with them and needed the recipe. Although I have since lost the recipe she gave me, I remembered enough to come up with a similar recipe. I hope you enjoy these enough to develop the same obsession I did.
Thanks Aunt Nancy!
1 package dark chocolate brownie mix
Ingredients indicated on brownie mix package (oil, eggs, water, etc.)
½ cup semi-sweet chocolate chips
30 caramels, unwrapped (I use Kraft)
1 ½ cups flaked coconut
3 tbsp. butter
3 tbsp. milk
½ cup chopped pecans (optional)
1. Preheat oven to 350 degrees. Prepare the brownie mix according to package directions, stirring the chocolate chips into the batter. Pour the batter into a greased 9 x 13-inch pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out (almost) clean…I like to take them out a minute early to keep them moist, but that’s your call. Allow the brownies to cool completely.
2. Place the caramels, coconut, butter, and milk in a microwavable dish and microwave on high for two minutes. Add the pecans if you are using them and stir the mixture. Microwave for another minute or until the caramels have completely melted. Stir.
3. Spread the caramel mixture over the brownies. Allow to cool, then cut into bars.