Do you remember that time that I crossed a brownie with a coconut macaroon and some salted caramel?
And it was like a new kind of candy bar had been invented?
One that would bring tidings of joy and good cheer to the hearts of chocoholics, caramel-philes and coconut addicts everywhere?
This was that time. And it was amazing. I start with my gold standard brownie recipe. A recipe which I am shocked to see I have never shared with you guys before. It’s not my only brownie recipe, life is too short for only one brownie recipe, but it’s definitely my go-to. It’s a super chocolatey, ganache like, fudgy and delicious brownie that never fails, which is where I always start when I feel like experimenting. It’s a one bowl recipe baby, and they come out perfect EVERY time.
From there, I used this technique from Deb at Smitten Kitchen to add pockets of salted caramel to the mix. UGH. Salted caramel, you are the greatest. And Deb is the greatest, too.
After that I topped the whole shebang with a scattering of macaroon mix – as easy as whipping up an egg white with some sugar and folding through flakes of coconut. The whole mix is baked, and then it needs a good long time to cool and set; it will seem like a gooey mess at first.
I love a super tricked-out brownie like this around the Holidays, because they seem like such a treat. There’s something festive about a brownie that’s this decadent. And the recipe is so simple, anyone could do it, but it’s fancy and complex enough in flavour to make people think you’re a pastry genius. Which is obviously what I spend all my time trying to make people think. What about you? Are you all about tradition at the Holidays? Or do you love a crazy treat as well?
Salted Caramel and Coconut Brownies
Salted Caramel recipe by Deb from Smitten Kitchen, Brownie recipe by Sarah Coates for the Sugar Hit.
Makes one 9×9 inch pan of brownies.
For the Salted Caramel:
1/2 cup (110g) caster sugar
1/2 stick (50g) butter
3 tbsp cream
salt, to taste.
For the Brownies:
8 oz (200g) dark chocolate, chopped
6 oz (150g) butter
3/4 cup (170g) brown sugar
2 eggs + 1 egg yolk
1/2 cup (75g) plain flour
For the Coconut layer:
1 1/2 cups flaked coconut
1 egg white
1/4 cup (55g) caster sugar
First, make the salted caramel, because it will need to chill for about 40 minutes. Place the caster sugar, along with a splash of water into a small, heavy based saucepan and bring it to the boil. Cook until it forms a nice coppery colour, and then remove from the heat, and add in the butter and cream along with a healthy pinch of salt (1/8 to 1/4 tsp is a good place to start). Pour this mix onto a baking paper lined plate and then place into the freezer to set. Depending on the weather this could take anything from 20 to 60 minutes – it just needs to be firm enough to cut into small squares.
Preheat the oven to 170C/365F, and grease and line a 9 inch square baking dish. In a microwave safe mixing bowl, combine the chocolate and butter and melt in 30 second bursts in the microwave, stirring carefully between each period. Once the chocolate and butter is melted, simply stir in the sugar, then the eggs, then the flour and set aside.
Make the macaron mixture by whipping the egg white and sugar in a small bowl until frothy, and then stirring through the coconut. Now, remove the caramel from the freezer and chop into small squares, stirring 3/4 of them through the brownie mixture. Pour the brownie mixture into the greased pan, and then scatter over the coconut mixture and remaining caramel pieces. Bake for 15 minutes, before covering with foil, and baking for a further 10. Cool completely and then chill for at least an hour before slicing…or just dollop some ice cream into the pan and go nuts. But you didn’t hear that from me.