Coconut Caramel Brownie Pie
Rich, decadent and fudgy brownie pie with a sweet coconut and buttery caramel center.
Servings: 16 Pieces
Calories: 572kcal
Ingredients
Brownie;
- 1 Cup Butter (220g)
- 1 Cup and 2 Tbsp. Dark Chocolate, Chopped into pieces (200g)
- 1 and ½ Cups Caster Sugar (300g)
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 and ¾ Cups All-Purpose Flour (225g)
- ¼ Cup Cocoa (25g)
- ½ Cup Chocolate Chips (90g)
- ½ Cup White Chocolate Chips (90g)
Coconut Ice;
- ½ Tin Sweetened Condensed Milk (200g)
- 1 and ¾ Cups Desiccated Coconut (175g)
- ¾ Cup Icing Sugar (90g)
Caramel;
- 1 Tin Sweetened Condensed Milk (397g)
- ¼ Cup Golden Syrup (90g)
- ¼ Cup Butter (55g)
Instructions
- First make the coconut ice.
- Place the desiccated coconut, icing sugar and condensed milk in a bowl and stir until well combined. Now prepare the caramel.
- Place the butter, golden syrup and condensed milk in a saucepan over a medium to high heat. Mix until the butter has melted and bring the mixture nearly to the boil before removing from the heat and setting aside.
- Preheat oven to 170°C (340°F).
- Line base of 26cm Lodge skillet (or 3 x 16.5cm) with a circle of baking paper.
- Melt butter and chopped chocolate over a low heat in a saucepan.
- Combine melted chocolate with sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in sifted flour, cocoa, chocolate and white chocolate chips until evenly combined but don’t overmix. Pour half into the base of the skillet and top with an even layer of coconut ice. Pour over the caramel and top with the remaining brownie batter.
- Bake 35-40 minutes. Brownie should be firm around the outer edges but still squidgy and wobbly in the middle.
Nutrition
Serving: 1Piece | Calories: 572kcal | Carbohydrates: 73g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 84mg | Sodium: 165mg | Potassium: 256mg | Fiber: 2g | Sugar: 58g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg