Recipe: One-bowl Caramel Coconut Brownies

Special thanks to for this (and many other) delicious and simple recipes!

I've been craving sweet stuff all week (it's only Wednesday, but whatever). My plans to make carrot cake were foiled by just missing too many ingredients and being a bit cash strapped at the moment. I thought "brownies!" but didn't have enough cocoa.

Then I remembered the super-easy, few-ingredient blondies I made last year for Christmas. I made them with raisins then, and called them "butter tart brownies". I didn't have raisins, or vanilla, but I went ahead anyways. Brown sugar, butter, and flour really can't go wrong, right?

Well! I made a few substitutions, and they were so good that I'll now be making them this way! The original blondies recipe I worked with can be found here:

One-bowl Caramel Coconut Brownies

Melt in a heat proof bowl (I place the bowl over a pot with boiling water since I don't have a microwave):

• 1 c. dark brown sugar
• 1/2 c. (or 8tbsp. or 1 stick) unsalted butter (I've made them with margarine too, and while they're still great, the butter takes them over the top)

Mix in:
• 1 egg, until blended

Stir in:
• 1 c. white flour, until no white bits remain

Stir in:
• 3/4 - 1c. shredded sweetened coconut, until combined

Spread evenly in:
An 8x8" foil-lined metal baking dish (learn how to easily line your pan here)

About 1/2 tsp. sea salt over the batter - enough to lightly cover them

25-30 minutes at 350˚, middle rack, or until a toothpick inserted into the centre comes out relatively clean.

Cool and cut into 16 squares - I sometimes make them into mini brownies too :) Really, cut them into whatever size you want. This your brownie rodeo! If 4"x4" brownies are your thing, we should be friends!

Keep about 1 week in an airtight container in the fridge.

Master the art of self-control. Or fail horribly at it. No judgment!

Tinker to your heart's delight, and if you come up with something great, please comment and let me know!


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