Dark Chocolate Brownies with Coconut Caramel Pecan Swirl

Caramel Coconut-Pecan Topping-

Makes 2 cups of caramel topping


2 cups sugar

1/4 cup corn syrup

1/2 cup water

3/4 cup heavy cream, warmed

2 Tbsp butter

1 Tbsp rum*, optional

1/2 cup shredded sweetened coconut

1/2 cup pecans, chopped


In a medium sauce pan combine sugar, corn syrup and water. Cook over medium heat, stirring occassionaly, until lightly browned or until a candy thermometer reaches 350°F. Remove from heat, continue stirring to avoid hardening.

While stirring, quickly add ½ cup of the warmed cream (it will bubble furiously, just keep stirring!) and butter until well combined. Stir in the last ¼ cup of cream and rum, if using. Reserve 1 cup of caramel for later use. Take remaining 1 cup of caramel and stir in coconut and chopped pecans.

Dark Chocolate Brownies-

Makes 12 brownies


1 cup butter, melted

1 1/2 cups white sugar

1 1/2 cups brown sugar

4 eggs

1 Tbsp vanilla

1 1/2 cups flour

1 tsp. salt


Preheat oven to 350°F. Grease a 13x9-inch baking pan.

In large mixing bowl combine melted butter, sugars and vanilla. Add eggs one at a time mixing well after each addition until thoroughly blended.

In seperate bowl whisk together flour, dark cocoa and salt. Add to butter mixture, mix until well combined. Pour into prepared baking pan, spread evenly. Drop spoonfuls of caramel mixture (recipe below) onto brownie mixture in 12 piles. Take a butter knife, or toothpick, and lightly drag through batter to create a swirl pattern with topping. Bake in preheated oven for 35-40 minutes, or until center is set. Let cool completely before cutting.

Recipe from Sugar High, asugarhigh.blogspot.com