Rich fudgey brownies toped with a delicious salted caramel buttercream, toasted coconut, chocolate and gooey caramel.
BROWNIES
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1½ tsp. vanilla
- ½ cup cocoa
- 1⅓ cups flour
- ½ tsp. salt
SALTED CARAMEL BUTTERCREAM
- ½ cup butter, softened
- 3 cups powdered sugar
- ½ tsp. salt
- 1 tsp. vanilla
- ¼ cup caramel ice cream topping
- 2-3 Tbsp. milk
ADDITIONAL TOPPINGS
- 1 cup toasted coconut
- 4 oz. chocolate candy coating, can use chocolate chips
- ½ cup Kraft Caramel Bits
- 1 Tbsp. water
BROWNIES
- Cream butter and sugar together. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Let cool completely.
CARAMEL BUTTERCREAM
- Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach desired consistency.
- Frost the tops of completely cooled brownies.
ADDITIONAL TOPPINGS
- Sprinkle toasted coconut evenly over the top of buttercream.
- Melt chocolate candy coating in 30 second increments, stirring in between until smooth and melted.
- Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined.
- Drizzle melted chocolate candy coating and caramel over toasted coconut.
Recipe by Chef in Training at https://www.chef-in-training.com/samoa-brownies/
3.2.2708