Ingredients

• For the brownies: 

  • ½ cup + 2 tbsp salted butter

  • 1 ¼ cup granulated sugar

  • 1 tsp vanilla extract

  • 2 eggs

  • 1 cup cocoa powder 

  • ½ cup all purpose flour

  For the topping: 

  • 2 cups desiccated coconut; toasted

  • 1 cup granulated sugar

  • ¼ cup water 

  • ½ cup whole milk 

  • ¼ cup salted butter

  • 1 tsp vanilla extract

  • ½ cup dark chocolate; melted

  • 2 tsp sea salt

Instructions

1. Preheat the oven to 325 degrees.

2. In a bowl, whisk together the cocoa powder and flour. Set aside.

3. In a saucepan, add the butter and melt on medium-low heat. Once melted, stir in the sugar and cook on low heat until slightly golden brown, for about 5 minutes.

4. Remove from the heat and let cool at room temperature for about 15 minutes. Add the eggs and vanilla extract and whisk vigorously until the mixture is slightly lightened in color and increased in volume. Add the flour mixture and whisk until smooth and combined.

5. Line a loaf pan with parchment paper. Pour in the brownie batter and spread into an even layer. Bake for 20-25 minutes until a toothpick comes out clean. Let the brownies cool at room temperature for at least 1 hour.

6. Meanwhile, in a saucepan, add the water and sugar and stir together, cooking on medium heat. Let the mixture cook, stirring occasionally, for about 15 minutes until it is golden brown and the sugar is dissolved.

7. Remove from the heat and stir in the whole milk, butter, and vanilla extract. Place back on the heat, set to medium low, and stir in the coconut. Cook for about 5 more minutes, stirring constantly, until the mixture is thick and sticky.

8. Pour the caramel topping over the brownies, still in the loaf pan. Spread into an even layer and cover with plastic wrap. Chill in the fridge for at least 2 hours.

9. Once the brownies are chilled, remove from the loaf pan and cut into 20 even squares. Drizzle with the melted chocolate and sprinkle with sea salt before serving.