Raspberry Coconut Caramel Brownies
Ingredients
Brownie:
- 5 oz dark chocolate at least 50% cocoa
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ½ cup dairy or dairy-free butter
- ½ cup dairy or dairy-free milk
- ½ cup dairy or dairy-free yogurt
- ½ cup dark cocoa powder
- 1 cup fresh raspberries
Caramelized Coconut Filling:
- 1½ cups shredded coconut
- ½ cup dairy or dairy-free sweetened condensed milk
- 2 tbsp maple syrup
- 1 tbsp melted coconut oil
- 5 tbsp nut butter
Instructions
Make the Filling:
- In a saucepan, combine the nut butter, coconut oil, and maple syrup. Heat on low until mixed together.
- Stir in the sweetened condensed milk and fold in the shredded coconut. Remove from heat and let cool and thicken.
Prepare the Brownie Batter:
- Preheat your oven to 350°F (180°C).
- Line and lightly grease a 6-inch square baking pan with parchment paper.
- In another saucepan, melt the butter and sugars over low heat. Add the milk and turn off the heat.
- Add the chocolate and stir until melted and smooth. Mix in the yogurt.
- In a large bowl, sift together the flour and cocoa powder.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in the raspberries.
Assemble the Brownies:
- Pour half of the brownie batter into the prepared pan.
- Spread the caramelized coconut filling over the batter.
- Cover with the remaining brownie batter.
Bake:
- Bake for 40-45 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely before slicing.
Serve:
- Serve with a scoop of ice cream for an extra indulgent treat!