Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
1 Box brownie mix 9×13 inch size
10 soft caramels, unwrapped and halved
2 ¼ Cups shredded sweetened coconut
14 oz can sweetened condensed milk
½ Cup chocolate chips
2 Tablespoons coconut oil (you can also use heavy cream)
Directions:
1. Preheat oven to 325 degrees F. Place tin foil into an 8×8 inch baking dish. (I used a calphalon square cake pan). Spray foil generously with cooking spray. Prepare brownies according to package directions. Pour half of mix into pan. Place halved caramels evenly over brownies and pour remaining batter over caramels.
2. In a medium bowl, mix the coconut and condensed milk until well combined. Spoon evenly over top of brownies. Bake for 55-65 minutes or until toothpick comes out clean from center. Let cool for 15 minutes. Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until melted and smooth. Stir in coconut oil until shiny and smooth. Pour over warm brownies and let cool completely before cutting into squares.
9 large extra thick brownies
**If using 9×13 inch pan change oven’s temperature to 350 degrees F.