Best 14 Caramel Coconut Pecan Brownies Recipes

CARAMEL BROWNIES

Steps:

• In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

PECAN BROWNIES

Steps:

• In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.
• Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
• Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.

CARAMEL PECAN BROWNIES

Steps:

• Heat oven to 350°. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan. Sprinkle with pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.

CARAMEL COCONUT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
• Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
• Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.
• Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.

EASY PECAN PIE BROWNIES

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake 25 minutes.
• In large bowl, stir brown sugar, corn syrup, vanilla, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
• Bake 25 to 30 minutes or until topping is set. Cool completely in pan on cooling rack. Refrigerate 2 hours. Use foil to lift from pan. Cut into 4 rows by 4 rows.

CARAMEL COCONUT PECAN BROWNIES

Steps:

• preheat oven to 350.
• in small bowl, blend vanilla wafer crumbs, sweetened condensed milk. Work in vanilla and coconut. Spread evenly in pan (9 inch square)sprinkle with pecans, set aside.
• in small saucepan, bring butter and brown sugar to boil, stirring. Simmer 1 minute, stirring constantly. Cafeully pour hot caramel over pecans, covering entire top.
• bake 25 minutes, until caramel is bubblyall over brownie.
• cool completely, cut into bars.
• 25 servings.

COCONUT-PECAN-CRUSTED BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• Make topping:
• In a 1 1/2-quart bowl stir together topping ingredients until combined well.
• Make brownie layer:
• In a 1 1/2-quart saucepan melt butter over moderately low heat. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.
• Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish. Line bottom of pan with parchment paper; butter the paper. Set aside. Place bittersweet chocolate and butter in a heat-proof bowl; set over a pan of barely simmering water. Stir occasionally until melted. Remove pan from heat, and set aside.
• Sift together the flour, cayenne, and salt, and set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla extract and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Stir in chocolate. Pour into dish, and sprinkle with chopped pecans. Bake until set, 35 to 40 minutes. Transfer the pan to a wire rack to cool. When cool, drizzle with caramel sauce, if desired.

GOOEY CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of square pan, 9x9x2 inches.
• Mix sugar, shortening, vanilla and eggs in medium bowl. Stir in flour, cocoa, baking powder and salt.
• Spread batter in pan; sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely. For 16 brownies, cut into 4 rows by 4 rows.

CARAMEL PECAN BROWNIES

Steps:

• For the Caramel.
• Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
• Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
• Set aside to cool.
• For the Brownies.
• Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.
• In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
• Take off from the heat and add in honey. Continue whisking.
• Add in eggs and vanilla and whisk until smooth.
• Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.
• Fold in the dry ingredients into the wet.
• Pour into the prepared baking pan and top with pieces of pecan.
• Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.

PECAN PIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
• Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.
• Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.
• Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.

COCONUT PECAN BROWNIES

Steps:

• HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
• In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well.
• Spread batter in prepared pan. Sprinkle pecans and chocolate chips evenly over top.
• BAKE 42 to 52 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Cut into bars.

COCONUT PECAN BLONDIES

Steps:

• In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.