Ingredients
24
24 servings
- •3 cups white sugar
- •1 cup butter, melted
- •1 tablespoon vanilla extract
- •4 eggs
- •1 ½ cups all-purpose flour
- •1 cup unsweetened cocoa powder
- •1 teaspoon salt
- •1 cup semisweet chocolate chips
- •1 cup toasted coconut, divided
- •5 tablespoons caramel sauce, divided
- •2 tablespoons hot fudge sauce
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 321
- Carbohydrate: 46g
- Fat: 16g
- Fiber: 3g
- Protein: 4g
- Sugar: 33g
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