caramel-coconut pecan brownies (one bowl, no mixer)

After the huge success with the one bowl, no mixer, decadent/borderline gourmet brownies,
I just had to make more.  More with add in's, to, well, you know kick it up a notch.
Because once you have a solid base recipe, the next best step any chef will do is to make it even better!
This time I wanted to add in my kind of ingredients:
coconut and caramel to eat all for myself  as a recipe creation for you.
I just love that taste of caramel, coconut and pecans all at once.
So needless to say, these brownies were very good.
And just as easy as one bowl.
I'll let the photos tell the rest of the post....


>
Of course you can add in whatever you wish....

If you can use salted caramels even better.
Just keep them away from the edge as it's very hard to remove baked on caramel from metal!



Oh I do hope you can see that nice caramel middle?
Mmm hmm, that's right.


Please make sure to read the cook notes before making.

caramel-coconut & pecan brownies (one bowl, no mixer)
print recipe

14 TB butter, plus 1 TB more for greasing pan
dusting of high quality unsweetened cocoa powder for coating brownie pan
1 cup high-quality bittersweet chocolate chips
¾ cup sugar
¾ ts sea salt
1 1/2 ts vanilla extract
1 cup flour
2 eggs, room temp, beaten well
9-12 caramel candies, unwrapped (salted caramels even better!)
1 cup of roasted pecans, rough chop
couple handfuls of coconut (sweetened or unsweetened)
extra sea salt for the tops of the brownies before baking

cook notes:
The benefits of using high-quality chocolate really make these brownies.
Choose a chocolate like Ghirahdelli, Valrhona, Scharffen Berger, etc… that has a high cocoa count (50-80% is perfect).  I use Ghirahdelli chips and cocoa powder (Walmart has really good prices of this brand).
The sprinkling of the sea salt on top of the brownies is not mandatory and will not make the brownies “salty”; it is meant to enhance the flavor of the chocolates in the batter.  This is a deep chocolate tasting brownie and they need a little more salt to truly bring out the chocolate.
When you melt the butter and chocolate, please use a nice low flame so the melting goes smoothly and the chocolate doesn’t get too hot, which will make it taste bitter/burnt.  And let this liquid mixture cool a bit before adding to the egg mixture.
Next time I make these I will use toasted coconut, for that extra ‘crunch’.
I didn’t load on the caramel pieces as they really spread when they melt, so keep that in mind when you want to be adventurous.

Preheat oven to 350°.
Butter up well an 8 x 8 baking pan, then coat with unsweetened cocoa powder. Set pan aside.
Melt the butter and chocolate chips together in a small saucepan over LOW heat, stirring constantly. When melted take off heat, set aside to cool a bit.
In a large bowl, mix the eggs with the sugar, beat well, add in the vanilla extract, and mix.
When the melted chocolate has cooled down a bit (warm ok) slowly add it in to the egg mixture, a little bit at first, mix really well, then more as you go along.
Next dump the flour right on top of the mixture, then sprinkle on the sea salt.
Using a spatula mix until JUST combined, lumps are ok!
Add in half the pecans and mix.
Pour 2/3 of batter into greased and cocoa-dusted baking pan.
Place down a couple handfuls of coconut, making sure not to go to the edges.
Then place down caramel candies, making sure not to go to edges.
Sprinkle on remaining pecans--ok to go to the edges.
Use remaining 1/3 brownie batter, carefully place on top, and if necessary using wet fingers gently move batter around to evenly coat.
Sprinkle top of batter with just a little bit of sea salt.
Bake for 30-38 minutes. Mine were done at the 35-minute mark.
They take a while to firm up, so if you try to remove them from the pan they will break apart.  Very very gooey when hot from the oven!
These really need to cool down since the caramel will be very hot.

Makes 9 brownies.