Caramel Coconut Brownies

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Maggie Watte

ingredients

Brownies

• 1 lb. butter
• 1 lb. 12 oz. semisweet chocolate , chopped
• 6 oz. unsweetened chocolate
• 6 eggs
• 2 tablespoons instant espresso
• 2 tablespoon vanilla
• 2 1/4 cups sugar
• 1 1/4 cups flour
• 1 tablespoon baking powder
• 1 tsp salt
• 3 cups pecans, toasted and chopped

Caramel Coconut Frosting

• 1 3/4 cups whole milk
• 1 3/4 cups unsweetened coconut milk
• 1 cup goat’s milk
• 3/4 cup plus 1 tablespoon sugar
• 1/4 cup water
• 1 vanilla bean , seeds scraped and reserved
• 2 tablespoons corn syrup
• 2 tablespoons butter, cut in small pieces
• 1/2 tsp. vanilla extract
• 1 1/4 cups toasted chopped pecans
• 1 1/4 cups shredded coconut

Ganache

• 1 cup chopped bittersweet chocolate, chopped
• 1 cup heavy cream

See full recipe

Source: Maggie Mefford Watte

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