Caramel Stuffed German Chocolate Brownies
  • 1 Box Brownie Mix prepared as batter or 1 Recipe Brownie Batter
  • 1 package Caramels 340g
  • 2 tbsp milk
  • 1 Can evaporated Milk
  • 1/2 Cup Butter
  • 4 Egg Yolks Slightly beaten
  • 3/4 Cup Granulated Sugar
  • 1/4 Cup Brown Sugar
  • 2 Cups shredded Coconut
  • 1 cup chopped pecans
  • 3 Oz Semisweet Chocolate pieces
  • 1 tbsp coconut oil
  1. Preheat oven to 350 degrees F.
  2. Prepare a 9 inch pan by lining it with parchment paper.
  3. Melt Caramels in a microwave safe bowl with milk in 45 second increments until melted and smooth. Set aside.
  4. Pour in 1/3 of brownie batter into the pan and level it out with a spatula.
  5. Carefully pour caramel sauce over brownie batter then spoon the remaining brownie batter over the caramel sauce and carefully level it out.
  6. Bake in middle of the oven for 33-34 minutes, or until a toothpick inserted comes out clean. Set aside to cool in pan.
  7. Meanwhile, in a medium saucepan mix the evaporated milk, butter, egg yolks, granulated sugar and brown sugar over medium-low heat, stirring constantly until slightly thickened (about 8 minutes.)
  8. Stir in coconut and pecans then remove from the heat and allow the mixture to cool slightly before pouring over the baked brownies, smoothing it out with a spatula.
  9. In a small bowl, melt the chocolate and coconut oil in 45 second increments until melted and smooth.
  10. Using a spoon, drizzle the chocolate over the top of the coconut mixture.
  11. Allow to completely cool before serving.