1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder
1 1/3 cups flour
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup caramel bits
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.
Cream butter and sugar together in large mixing bowl; add eggs and blend well. Add the vanilla extract, cocoa powder, flour and salt; mix well but do not over beat.
Pour mixture into the prepared pan and bake at 350 degrees for 20 to 25 minutes. Remove from oven and allow to cool.
Melt chocolate chips in a microwave safe cup or small dish for 1 minute; stir until smooth. Using a spoon, drizzle over brownies.
Melt caramel bits in a microwave safe cup or small dish for 1 minute; stir until smooth. Using a spoon, drizzle over the chocolate.
3 large egg yolks
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans
Melted chocolate to drizzle for garnish, optional
Whole pecans for garnish, optional
In a large saucepan, combine egg yolks, sugar, milk, butter and vanilla; cook, stirring, over medium heat until thickened. This will take 10-12 minutes. Remove from heat.
Add the coconut and pecans to the frosting mixture and beat until thick enough to spread.
Pour frosting over the tops of the brownies.