Cheat day!!

Salty Coconut Caramel Brownies

Brownie Ingredients

• 6 ounces unsweetened chocolate, chopped
• 3/4 cup unsalted butter, cubed - use good European butter if you can.
• 2 cups granulated sugar
• 3 large eggs
• 1 cup unbleached all-purpose flour
• 1 3/4 cups salted caramel glaze (see below, prepare glaze when brownies are cool)
• 1 tsp vanilla
• Coconut ( for topping)
• 2 ounces semi-sweet chocolate

Salted Caramel Glaze

• 1/2 cup heavy cream
• 2 cups granulated sugar
• 1/2 cup water
• 1/4 cup unsalted butter, cubed
• 2 tsp ground sea salt

Directions:  For the brownies, melt 6oz chocolate  and butter on top of a double boiler. Use a very low heat. Careful not to burn the chocolate. Then stir in the sugar. Then whisk in the eggs and flour. Bake in a prepared 9x13 inch pan at 325 degrees for 30 minutes. Let cool completely.

Caramel Glaze Directions: In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.

Once the caramel has cooled and set. Melt 2 ounces semi-sweet chocolate in a double boiler until completely smooth and melted. Then swirl over the top of the caramel. It will be a very thin layer. If you want the layer thicker, simply use more chocolate. Let cool. Top with the coconut.