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Loaded sticky caramel coconut brownie recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Family-friendly brownies with caramel drizzle - perfect for kid chefs!
Ingredients:
  • 150g butter, chopped
  • 180g dark chocolate, chopped
  • 161.25 gm caster sugar
  • 165ml can coconut milk
  • 8.80 gm vanilla extract
  • 250.00 ml plain flour
  • 49.50 gm self-raising flour
  • 32.50 gm cocoa powder
  • 2 x 150g packets jersey caramels, halved
  • 1 1/2 x 150g packets coconut cream biscuits
  • 62.50 ml caramel syrup, to serve
Instructions:
  • Preheat your oven to 170C/150C fan-forced. Grease a 20cm x 30cm lamington pan and line it with baking paper, making sure to extend the paper 2cm above the edges on all sides.
  • In a saucepan over medium heat, melt the butter, chocolate, sugar, coconut milk, and vanilla together, stirring until smooth for about 5 minutes. Allow to cool for 10 minutes before using.
  • Whisk eggs into mixture until smooth, then add flours and cocoa powder and whisk again to combine. Gently fold in half of the caramels before pouring the mixture into the prepared pan. Sprinkle the remaining caramels on top, and finally, arrange the biscuits on top of the brownie.
  • Bake for 40 minutes until the top is gently firm when touched. Let it cool in the pan, then cut into squares and serve with a drizzle of syrup.

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