These Salted Caramel Coconut Brownies have been a dessert I turn to whenever I want something that feels both nostalgic and a little decadent. I first made this combination one rainy weekend when I had a jar of coconut milk on the counter and a craving for rich chocolate. The marriage of toasted coconut notes with a buttery salted caramel glaze transforms ordinary brownies into something that tastes like a bakery treat, but easier to make at home. The texture is intentionally moist and chewy with a tender crumb from the coconut milk, while the top gets that glossy ribbon of caramel that contrasts beautifully with a dark chocolate drizzle.

I remember bringing a pan of these to a family potluck and watching them disappear faster than anything else on the table — even the pie. The coconut extract gives a subtle, tropical lift without overwhelming the chocolate, and the sea salt on top sharpens the sweetness so each bite feels balanced. These squares are generous and rich, and the recipe yields 24 bars, which makes them perfect for gatherings, bake sales, or packing into boxes for friends. If you love a dessert that pairs a chewy interior with a glossy, slightly sticky topping and a crisp chocolate finish, this version will quickly become one of your favorites.

Ingredients

• Butter: Use unsalted butter for better control of the final salt level; I use high-quality stick butter (Land O'Lakes or Kerrygold) for consistent flavor and mouthfeel.
• Semi-sweet chocolate chips: Chocolate provides the base flavor; choose a brand with good cocoa flavor such as Ghirardelli or Nestlé Toll House for dependable melting and balanced sweetness.
• Coconut milk: Full-fat canned coconut milk adds moisture and a slight coconut richness. Shake the can and measure a full cup to ensure the batter stays tender rather than cakey.
• All-purpose flour, cocoa powder, baking powder, and salt: These form the structure. I recommend sifting cocoa to avoid lumps; natural unsweetened cocoa lends a deep chocolate note.
• Eggs and extracts: Two large eggs bind and enrich the batter; coconut extract and vanilla extract layer the aroma. Don’t skip the coconut extract — it’s a subtle but defining element.
• Brown sugar and powdered sugar (for frosting): Brown sugar in the caramel gives that toffee-like depth while powdered sugar helps stabilize the frosting for spreading.
• Sea salt: Flaky sea salt is ideal for finishing — it adds crunch and that bright contrast to the caramel’s sweetness.

Instructions

Prepare the pan: Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with heavy-duty aluminum foil, letting the foil hang over the edges for easy lifting later. Spray the foil liberally with nonstick cooking spray so brownies release cleanly. This setup makes removing and slicing straightforward. Melt butter and sugar, add chocolate: In a small saucepan over low heat, melt 1/2 cup butter. Stir in 2 cups granulated sugar and cook over low heat for about 1 minute, stirring constantly to blend and slightly dissolve the sugar. Remove from heat immediately and stir in 2 cups semi-sweet chocolate chips until melted and glossy — the mixture will be thick. Work quickly to avoid seizing. Combine wet ingredients: Transfer the warm butter–chocolate mixture to a stand mixer bowl or a large mixing bowl. Add 1 cup canned coconut milk, 2 large eggs, 2 teaspoons coconut extract, and 1 teaspoon vanilla extract. Beat briefly until fully combined and slightly aerated; this helps the texture become chewy rather than dense. Whisk dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/4 cups unsweetened cocoa powder, 1 teaspoon salt, and 1 teaspoon baking powder until uniform. Sift if the cocoa seems lumpy. Slowly add the dry mix to the wet mixture while mixing on low until just combined — do not overmix, which can toughen the crumb. Bake: Pour the batter into the prepared 9x13 pan and smooth the top with a spatula. Bake in the preheated 350 degrees F oven for 30 to 40 minutes. Start checking at 30 minutes with a toothpick inserted near the center — it should come out with a few moist crumbs but not wet batter. Allow to cool completely in the pan on a wire rack before frosting. Make the salted caramel frosting: In a small saucepan over medium heat, melt 1/2 cup butter. Add 1/2 cup packed brown sugar and 1/4 cup coconut milk, stirring to combine. Cook for about 2 minutes or until the butter smells slightly nutty and the mixture becomes shiny. Remove from heat, stir in 1/2 teaspoon coconut extract and 1/4 teaspoon vanilla extract, then whisk in 2 cups powdered sugar gradually until the frosting is smooth and spreadable. Work quickly while warm so it spreads evenly. Spread and salt: Immediately spread the frosting over the cooled brownies using an offset spatula for an even layer. Sprinkle flaky sea salt to taste — about 1/4 to 1/2 teaspoon distributed across the top is my usual preference. Let the frosting set slightly before the next step. Chocolate drizzle: In a microwave-safe bowl, combine 1/3 cup semi-sweet chocolate chips with 2 tablespoons butter. Microwave on high in 30-second intervals, stirring between each, until completely melted and smooth. If preferred, add a bit more butter to thin the chocolate for easier drizzling. Use a fork or piping bag to create a decorative drizzle across the caramel-topped brownies. Chill and slice: Place the pan in the refrigerator for at least 20 to 30 minutes to set the chocolate and caramel. Lift the brownies from the pan using the foil overhang and transfer to a cutting board. For bakery-style edges, score the top with a sharp knife, then wipe and dip the knife in warm water between cuts. Cut into 24 bars and store as below.

Storage Tips

Keep leftover squares in an airtight container lined with parchment to prevent sticking; layers of parchment between the bars help when stacking. Refrigerated bars stay moist and maintain their structure for up to five days. For longer storage, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag; frozen bars thaw quickly at room temperature or in the fridge overnight. To refresh chilled brownies, warm briefly in a low oven (300 degrees F for 5–7 minutes) or microwave a single piece for 10–12 seconds to soften the caramel without melting the chocolate drizzle entirely.

Ingredient Substitutions

If you don’t have canned coconut milk, whole milk or evaporated milk can be used in equal measure, though the coconut flavor will be milder. For dairy-free results, substitute vegan butter and dairy-free chocolate chips, and verify powdered sugar is vegan-friendly. To reduce sweetness, try using dark chocolate chips (60–70% cocoa) and cutting the powdered sugar in the frosting by 1/2 cup, though this will slightly change the set of the glaze. For a gluten-free version, replace all-purpose flour with a 1-to-1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if your blend lacks binding agents.

Serving Suggestions

Serve bars at room temperature with a dusting of cocoa or a sprinkle of additional flaky sea salt. These pair beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped coconut cream to amplify the tropical notes. For a coffee service, choose a medium roast or a rich espresso to cut through the sweetness. Garnish individual servings with a few toasted coconut flakes or a quick cascade of extra melted chocolate for a dramatic presentation at parties.

Cultural Background

While brownies are a distinctly American confection with origins traced to the late 19th and early 20th centuries, the addition of coconut and salted caramel reflects modern global influences and the increasing popularity of hybrid flavors. Coconut has long been used in tropical cuisines and baking traditions, while salted caramel is a relatively recent trend that began gaining mainstream traction in the early 2000s, praised for balancing sweet and savory elements. Combining these creates a contemporary take on a classic American favorite.

Seasonal Adaptations

In summer, lighten the recipe by topping bars with fresh berries and a drizzle of lime-infused caramel. For winter holidays, swap the coconut extract for a touch of rum extract and finish with toasted almonds or pecans. Around Thanksgiving, add a teaspoon of cinnamon and a pinch of nutmeg to the batter for a warm spice note. The core method remains the same — small swaps will give the dessert a seasonal personality without complicating preparation.

Meal Prep Tips

Make the brownie base a day ahead and store it tightly covered at room temperature; bake the next day for fresher texture. The caramel frosting can be prepared a few hours in advance and kept at room temperature; re-whisk gently before spreading if it stiffens. For easy serving at events, pre-cut bars and arrange them on parchment-lined trays, then refrigerate until shortly before serving. Use a sharp chef’s knife warmed under hot water and wiped dry between cuts for neat, bakery-style slices.

These salted caramel coconut brownies are one of those reliably beloved treats that work for everything from an after-dinner sweet to a fundraiser table star. I hope you enjoy making them as much as I do — play with the salt level and chocolate type until you find your perfect balance, and don’t be surprised if they become a requested staple in your baking rotation.