Coconut Pecan Caramel Brownies

Coconut Pecan Caramel Brownies Recipe

• 4 ounces unsweetened chocolate, chopped
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsels

Topping:

• 2 cups sweetened flaked coconut
• 1 (12-ounce) package semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• 1 (14-ounce) can sweetened condensed milk

1. Preheat oven to 350F degrees.
2. Grease and flour a 9x13-inch baking pan and set aside. Alternatively, line the pan with foil that extends a bit beyond the sides of the pan and mist with cooking spray. This will allow you to remove the caramel brownies in one whole slab for more even cutting and make cleanup easier.
3. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 - 1/2 minutes, stirring at 30-second intervals until melted and smooth; set aside.
4. In a medium bowl beat butter and sugar at medium speed with an electric mixer until light and fluffy.
5. Add eggs, 1 at a time, beating after each addition just until blended.
6. Add melted chocolate, beating just until blended.
7. Add flour, beating at low speed just until blended.
8. Stir in vanilla and chocolate morsels.
9. Spread batter into the prepared pan.
10. Sprinkle batter evenly with coconut, 1 (12-ounce) package semisweet chocolate morsels, and chopped pecans.
11. Drizzle evenly with sweetened condensed milk.
12. Bake at 350F degrees for 50 to 55 minutes or until golden brown and center is set. Cool completely on wire rack. Cut into squares.

This recipe makes one 9x13-inch pan of Coconut Pecan Caramel Brownies.