These Salted Caramel Coconut Brownies have been a celebration staple in my kitchen ever since I first mixed coconut milk into a classic brownie batter and dared to top it with a salted caramel glaze. I discovered this combination during an afternoon of recipe testing when I wanted to turn two family favorites — coconut and caramel — into a single, shareable bar. The finished squares were moist and chewy, with a tender crumb from the coconut milk and a depth of chocolate that made everyone ask for the recipe.

What makes these bars special is the balance: the cocoa-rich base, the tropical whisper of coconut extract and milk, and the buttery salted caramel frosting that sets with a satiny finish. The chocolate drizzle on top gives just enough contrast and a bakery-style look. These bake up in a 9x13 pan and cut into 24 generous bars — perfect for potlucks, holiday tables, or an indulgent weekday treat.

Ingredients

• Butter (for batter): 1/2 cup (1 stick), melted. Use unsalted butter for better control over final salt levels; I prefer Plugrá or Land O'Lakes.
• Sugar: 2 cups granulated sugar. This provides structure and shine in the batter; do not sub with low-calorie sugars without expecting texture changes.
• Semi-sweet chocolate chips: 2 cups. I use Ghirardelli or Nestlé Toll House for a reliable, balanced chocolate flavor that melts smoothly into the mixture.
• Coconut milk: 1 cup (canned full-fat for richness). This replaces some liquid and gives a subtle coconut creaminess; shake the can well before measuring.
• Eggs: 2 large, at room temperature. They help bind the batter and add structure; bring to room temp to ensure even mixing.
• Coconut extract: 2 teaspoons. A small amount intensifies coconut aroma without tasting artificial; add carefully to avoid overpowering the chocolate.
• Vanilla extract: 1 teaspoon. Rounds out flavors and deepens the chocolate notes.
• All-purpose flour: 1 3/4 cups. Spoon and level the flour for accurate measurement to avoid dense bars.
• Cocoa powder: 1 1/4 cups unsweetened. I recommend Dutch-processed for a mellow chocolate flavor, or natural cocoa for brighter cocoa notes.
• Leavening & salt: 1 teaspoon baking powder and 1 teaspoon salt. Salt balances sweetness; if using salted butter reduce added salt slightly.

Instructions

Prepare the pan and oven: Preheat oven to 350 degrees F. Line a 9x13-inch baking dish with heavy-duty foil and spray well with cooking spray so the finished bars lift out easily. Proper lining ensures clean edges and easier slicing. Melt butter and sugar: In a small saucepan over low heat, melt 1/2 cup butter. Stir in 2 cups granulated sugar and cook gently for about 1 minute, stirring constantly to dissolve sugar and warm the mixture — this step helps the sugar integrate and gives a slightly glossy batter. Incorporate chocolate: Remove the pan from heat and immediately stir in 2 cups semi-sweet chocolate chips until fully melted and smooth. The mixture will be thick; stirring while still warm keeps the chocolate silky and prevents graininess. Combine wet ingredients: Pour the butter/chocolate mixture into the bowl of a stand mixer (or a large mixing bowl). Add 1 cup coconut milk, 2 large eggs, 2 teaspoons coconut extract, and 1 teaspoon vanilla extract. Mix briefly to combine; avoid overbeating once the eggs are added. Sift and add dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/4 cups cocoa powder, 1 teaspoon salt, and 1 teaspoon baking powder. Slowly add the dry mix to the wet in two additions, mixing on low until just combined. Scrape the bowl to ensure even distribution. Bake: Pour batter into the prepared pan and spread evenly. Bake 30–40 minutes at 350 degrees F, checking at 30 minutes; a toothpick inserted in center should come out with a few moist crumbs but not wet batter. Let the pan cool completely on a wire rack before frosting. Make the salted caramel glaze: In a saucepan over medium heat, melt 1/2 cup butter. Stir in 1/2 cup brown sugar and 1/4 cup coconut milk and cook for about 2 minutes until fragrant and slightly thickened. Remove from heat, whisk in 1/2 teaspoon coconut extract and 1/4 teaspoon vanilla. Add 2 cups powdered sugar gradually and whisk until smooth. Spread immediately over cooled bars. Finish with sea salt and chocolate drizzle: After the glaze has slightly set, sprinkle sea salt to taste (roughly 1/4–1/2 teaspoon). For the drizzle, melt 2 tablespoons butter with 1/3 cup chocolate chips in 30-second microwave intervals, stirring between, until smooth. Drizzle over the glaze. Chill briefly for the chocolate to set, then lift out using foil and slice into 24 bars.

Storage Tips

Store cooled bars in an airtight container in the refrigerator for up to five days. If stacking, separate layers with parchment paper to protect the caramel glaze and chocolate drizzle. For longer storage, wrap individual bars tightly in plastic wrap and place in a freezer-safe bag; thaw overnight in the fridge before serving. To reheat, leave at room temperature for 20 minutes or warm gently in a low oven (300°F for 7–10 minutes) to soften the caramel without melting the chocolate drizzle.

Ingredient Substitutions

If you need a lighter finish, substitute light coconut milk for full-fat coconut milk; the texture will be slightly less luxurious but still delicious. For dairy-free variations, use vegan butter and dairy-free chocolate chips — keep in mind flavor and mouthfeel will change. To make them gluten-free, replace all-purpose flour with a 1:1 gluten-free baking blend, though the crumb may be slightly crumblier. Reduce added salt if using salted butter, and adjust the coconut extract down if you prefer a subtler coconut note.

Serving Suggestions

Serve bars chilled or at room temperature with a simple scoop of vanilla ice cream or a dollop of lightly whipped cream. Garnish with toasted coconut flakes or a few extra flakes of sea salt to emphasize the sweet-salty contrast. These bars are perfect for holiday dessert trays, potlucks, or boxed gifts in parchment-lined boxes for neighbors and friends.

Cultural Background

Brownies are an American classic dating to the late 19th and early 20th centuries, often credited as a kitchen improvisation between a cookie and a cake. This version nods to Pacific and tropical flavors by incorporating coconut milk and extract, while the salted caramel topping taps into modern dessert trends that celebrate contrasts — sweet, salty, and textural layers that elevate a simple chocolate bar into a show-stopping treat.

Seasonal Adaptations

In summer, brighten the bars by adding a teaspoon of lime zest to the caramel for a fresh citrus note. During winter holidays, stir 1/4 teaspoon ground cinnamon into the batter or top with toasted pecan pieces for a warm, spiced version. For special occasions, pipe extra caramel in decorative patterns and finish with edible gold leaf for a luxe presentation.

Meal Prep Tips

To prep ahead, bake the bars and freeze them before glazing; thaw in the fridge and finish with the caramel frosting the day you plan to serve for the freshest texture. Alternatively, make the entire bars, freeze in portions, and thaw as-needed. Pack single portions in individual containers for lunchbox treats or event serving — they hold shape well and travel nicely.

These bars combine nostalgic chocolate richness with a bright coconut character and a silky salted caramel topping, making them a reliable crowd-pleaser. Try them once and you’ll understand why they’ve become one of my favorite desserts to bring to every gathering.