Salted Caramel Coconut Brownies

Salted Caramel Coconut Brownies

Servings: 24
Author: Christy Denney



  • 1/2 cup butter
  • 2 cups sugar
  • 2 cups semi-sweet chocolate chips
  • 1 cup Thai Kitchen Coconut Milk
  • 2 large eggs
  • 2 teaspoons McCormick Coconut extract
  • 1 teaspoon McCormick Vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Salted Caramel Frosting:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup Thai Kitchen Coconut Milk
  • 1/2 teaspoon McCormick Coconut extract
  • 1/4 teaspoon McCormick Vanilla extract
  • 2 cups powdered sugar
  • McCormick sea salt - to taste

Chocolate Drizzle:

  • 2 Tablespoons butter
  • 1/3 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees. Line a 9x13 baking dish with heavy duty foil and spray well with cooking spray.
  2. For the brownies: In small saucepan, melt butter over low heat. Stir in sugar and cook over low heat for 1 minute, stirring constantly. Remove from heat and immediately stir in the chocolate chips until melted. Mixture will be very thick.
  3. Pour the butter/sugar mixture into a stand mixer and add the coconut milk, eggs, coconut and vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Slowly add the flour mixture to the wet mixture and mix until well combined. Pour into prepared pan.
  4. Bake for about 30-40 minutes, or until toothpick inserted in the center comes out clean. Let brownies cool completely.
  5. For the frosting: Melt 1/2 cup butter in a saucepan over medium heat. Add the brown sugar and 1/4 cup coconut milk. Cook for 2 minutes over medium heat or until butter smells nutty.
  6. Remove mixture from the heat, and add the coconut and vanilla extracts. Add the powdered sugar slowly and whisk until until smooth. Spread frosting immediately over cooled brownies. After frosting has slightly set, sprinkle brownies with sea salt. This is to taste. I probably used between 1/4 to 1/2 teaspoon of sea salt.
  7. For the Chocolate Drizzle: Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high in 30 second intervals, or until melted, stirring in between.
  8. Stir just until smooth, and drizzle over frosting. If you want it thinner you can add more butter to make it thinner and just drizzle it with a fork. Let chocolate set in the fridge.
  9. Lift brownies out of the pan by the foil and cut into squares.

Note: For bakery style brownies, I like to first cut the brownies and the place the chocolate in a plastic resealable bag and snip off the corner to pipe chocolate over the brownies.

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