Caramel Coconut Brownies

Hello there–  We had friends for dinner last night out under the maple trees out in the yard.  Seemed like the first night of summer talking through the evening.  But when they all finally wandered home, I still needed to bake up something for “goodie day” at my school.  (Teachers are notorious goodie aficionados).  This recipe takes 10 minutes to drop in the oven (thanks to a box brownie mix*),  but looks like it took you a good long while.  Perfect for late night, want to get in bed baking…

CARAMEL COCONUT BROWNIES
1 large brownie mix (size for a 9″x 13″ pan)
2 eggs
1/3 cup oil
1/3 cup water
1 more egg
1 cup caramel ice cream topping
2 cups coconut
1 cup slices toasted almonds**

Make up the brownies according to the directions on the box (this particular box called for 2 eggs and 1/3 cup oil & 1/3 cup water).  Scrape the batter into a 9″x 13″ pan sprayed with cooking spray.  In another bowl, whisk the egg til it’s fluffy.  Then stir in the caramel, coconut and almonds.  Carefully spoon it over the brownie batter.  Bake it all up at 350 degrees for 35 minutes.  Let it cool a bit before you cut into it– so the brownies and topping will set up.  Yummm.

*Brownie mixes, I love them.  I do make a couple favorite brownies that are better made from scratch, but for your “I just need that rich chocolate layer and am in a hurry kind of brownie,” I think mixes are the best.

**sliced toasted almonds bagged up and ready to go at Trader Joe’s

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