Good afternoon here me will give you a recipe sextuple chocolate coconut caramel brownies which is delicious The way preparing it is very easy. You just need to be careful to get results from sextuple chocolate coconut caramel brownies which has aroma and taste that can evoke our tastes.

So that the result of sextuple chocolate coconut caramel brownies, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare sextuple chocolate coconut caramel brownies delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings used for make

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

Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside. You only need cream cheese, eggs, and white chocolate to make this easy gluten-free dessert! Add chicken and cook until lightly browned on the outside.

How to cook 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.
6. Done and ready to serve!

Add potatoes, beans, and tofu to the pot. Add curry paste and toss with veggies and chicken to coat. It's a combination of a brownie bottom, sweet peanut butter mousse and chocolate mousse. Fairly sweet on the finish—could use a little more bitterness to balance, though this lets the spicy oak/whiskey character come out more. The sip is intensely alcohol-forward, with burnt sugar and dark caramel notes.

how is this? Easy isn’t it? That’s the prepare sextuple chocolate coconut caramel brownies that you do at home. Congratulations enjoy