Super Chewy Dark Chocolate Brownies with Caramel Coconut Pecan Swirl

Brownies are one of my favorite desserts.

I've tried a lot of brownies in my 21 years.
Boxed, Home-made, Cakey, Thin, Fudgy, Chewy, Thick, Nutty, Fruity, Frosted.... I think blondies are the only brownie variation still on my 'to eat' list.


But, none of them, NOT ONE, compares to these brownies.
To me, and the Man of the house, these are by far the BEST brownies I have ever sunk my teeth in.
THE BEST!

In this recipe I use Hershey's special dark cocoa to get the deepest chocolate flavor possible. The chocolate is so dark that these brownies turn out almost black!
And the texture. Very chewy. Super moist. The moistest brownie I've ever had, you don't even need a glass of milk to wash it down.
OH, I can't forget about the special topping...
Creamy caramel infuzed with rum, mixed with sweetened coconut and pecans. It's all swirled into the dark brownie batter before baking to create one fantastic tasting brownie with several wonderful textures.
Of course, the brownie is delicious without the topping. But, you'd really be missing out on one hell of a brownie without it! :)

Now, that I've shared my favorite brownies with you, I want to know what your favorite is! Do you prefer boxed brownies? Maybe you like your brownies super thick and fudgy? Or, perhaps you're a fan of fluffier, cakey brownies? (To you, the Man says, might as well eat chocolate cake!) Do you think brownies and frosting go together? Do you like bits of nuts, or dried fruit mixed in? Maybe your dream brownie hasn't even been done yet!?
I want to know! Tell me your favorite brownie, or tell me if you don't even like brownies!(but, then I'd have to call you crazy...)

-Jess



Chewy Dark Chocolate Brownies With Caramel Coconut Pecan Swirl-

Printable Recipe

Caramel Coconut-Pecan Topping-

Recipe by Me

Makes 2 cups of caramel topping

Ingredients-
2 cups sugar

1/4 cup corn syrup
1/2 cup water
3/4 cup heavy cream, warmed
2 Tbsp butter
1 Tbsp rum*, optional
1/2 cup shredded sweetened coconut
1/2 cup pecans, chopped


Directions-
In a medium sauce pan combine sugar, corn syrup and water. Cook over medium heat, stirring occassionaly, until lightly browned or until a candy thermometer reaches 350°F. Remove from heat, continue stirring to avoid hardening.

While stirring, quickly add ½ cup of the warmed cream (it will bubble furiously, just keep stirring!) and butter until well combined. Stir in the last ¼ cup of cream and rum, if using. Reserve 1 cup of caramel for later use. Take remaining 1 cup of caramel and stir in coconut and chopped pecans.

*I used Captain Morgan Tattoo which is a dark rum that has a great flavor. It's very sweet and fruity with a very slight hint of raspberries, and a light caramely flavor. This rum is my favorite, it tastes great straight (no chaser needed, thanks), and gives a fantastic boost of flavor to baked goods. :)  Read more about Tattoo here.

Dark Chocolate Brownies-
Recipe from AllRecipes

Makes 12 brownies

Ingredients-
1 cup butter, melted

1 1/2 cups white sugar

1 1/2 cups brown sugar

4 eggs

1 Tbsp vanilla

1 1/2 cups flour

1 cup Hershey's special dark cocoa

1 tsp. salt

Directions-
Preheat oven to 350°F. Grease a 13x9-inch baking pan.

In large mixing bowl combine melted butter, sugars and vanilla. Add eggs one at a time mixing well after each addition until thoroughly blended.

In seperate bowl whisk together flour, dark cocoa and salt. Add to butter mixture, mix until well combined. Pour into prepared baking pan, spread evenly. Drop spoonfuls of caramel mixture (recipe below) onto brownie mixture in 12 piles.

Take a butter knife, or toothpick, and lightly drag through batter to create a swirl pattern with topping.

Bake in preheated oven for 35-40 minutes, or until center is set. Let cool completely before cutting.

Enjoy!