Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sextuple chocolate coconut caramel brownies. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Sextuple chocolate coconut caramel brownies is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Sextuple chocolate coconut caramel brownies is something that I have loved my whole life. They are fine and they look wonderful.

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To begin with this particular recipe, we must prepare a few components. You can cook sextuple chocolate coconut caramel brownies using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sextuple chocolate coconut caramel brownies:

1. Get 1 large bag sweetened flaked coconut, toasted if you can find it that way
2. Take 1 can coconut milk (replaces water from brownie instructions)
3. Get 1/2 cup Hershey syrup (replaces water from brownie instructions)
4. Get 2/3 cup oil (from brownie instructions, but half, due to fat in coconut milk)
5. Make ready 4 eggs (from brownie instructions)
6. Prepare 1 1/2 Tbs cocoa powder
7. Get 4 packages Ghirardelli tripe chocolate brownie mix (Costco sells boxes of six)
8. Make ready 1 1/2 cup chocolate chips (Nestle is different than the Ghirardelli chips in the mix, for variety)
9. Make ready 11 oz bag Kraft caramel bits
10. Get 1 small bag sweetened flaked coconut
11. Take 5-5 oz bags Werthers caramels
12. Make ready 1 can sweetened condensed milk

Step: Skip this step if you were able to buy toasted coconut. Sextuple chocolate coconut caramel brownies instructions. Skip this step if you were able to buy toasted coconut. Toast the large bag of coconut.

Steps to make Sextuple chocolate coconut caramel brownies:

1. Skip this step if you were able to buy toasted coconut. - - Toast the large bag of coconut. This can be done on the stove on medium heat in several batches – use a curved-side pan and both stir and flip often to avoid burning. Or use the oven at 325 for slightly less-interesting, but much more reliable results; it will take 20-30 minutes, but check and stir every five minutes or so.
2. Put the coconut milk, Hershey syrup, oil, eggs and cocoa powder in a large bowl and mix well with a fork or whisk.
3. Put the brownie mix in your largest bowl, pour the liquid over it and mix with a large strong spoon. It will shrink a little as you mix it, and then you'll have more room to add the chocolate chips, caramel bits and non-toasted coconut. Mix those in. Split into two 9x13 pans and cook according to the mix directions, but it will probably need a little extra time.
4. Cool.
5. Melt the caramels with the sweetened condensed milk over medium heat, stirring constantly with a silicon scraper spatula. When it's smooth, mix in all but around 2 cups (don't bother to measure) of the toasted coconut. Spread out over the two pans of brownies and then sprinkle the remaining toasted coconut on the top to make it not quite so sticky.

Skip this step if you were able to buy toasted coconut. Toast the large bag of coconut. This can be done on the stove on medium heat in several batches – use a curved-side pan and both stir and flip often to avoid burning. Take a small pan and add coconut oil in it and heat over low flame. Gradually stir flour mixture into the egg mixture until blended into a batter.

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