Jun 2 2010

Next month, my friends and I will head to Calistoga for a bachelorette party. We've rented a house and will take the weekend to honor the bride, Melissa, with pool time, good eats, and lots of wine. On Friday night I am planning the dinner. I'll do the majority of the cooking at the house, but want to make the dessert in advance. This way, once the celebratory meal gets started, I won't have to worry about anything else. Since everyone loves chocolate, I'm baking these easy-to-transport caramel-coconut fudge brownies.

Don't be intimidated, the recipe is simple and instead of calling for a homemade caramel sauce, it uses chewy caramel candies. These brownies are portable and crowd-pleasing — making them delectable for any Summer picnic. Check out the method when you read more.

From Everyday With Rachael Ray

Caramel-Coconut Fudge Brownies

Caramel-Coconut Fudge Brownie Recipe

Ingredients

6 ounces semisweet chocolate, chopped (about 1 cup)
6 tablespoons unsalted butter
1 cup sugar
2 large eggs
1/2 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup chewy caramel candies (20 candies), unwrapped
1 teaspoon milk
1/2 cup sweetened shredded coconut, toasted

Directions

  1. Preheat the oven to 350°. Grease an 8-inch square baking pan and line with a 14-inch-long sheet of parchment paper, allowing the ends to hang over 2 sides of the pan.
  2. In a medium glass bowl, combine the chocolate, butter and 3 tablespoons water. Microwave at medium power for 2 1/2 minutes, then whisk until smooth.
  3. Whisk in the sugar, then the eggs one at a time. Whisk in the flour, cocoa and salt until smooth.
  4. Scrape the batter into the prepared pan and spread to the edges with a spatula. Bake until cracked on top, 25 to 30 minutes. Let cool completely.
  5. In a small glass bowl, combine the caramels and milk. Microwave at medium power for 2 minutes, then stir until smooth. Spread the caramel evenly on top of the brownie layer. Top with the coconut, patting lightly.

Makes 16 brownies.

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