Caramel Coconut Brownies

Ingredients

1 cup butter

1/2 cup cocoa powder (I used Rodelle)

4 eggs

2 cups sugar

2 teaspoons vanilla extract

1 teaspoon salt

1 1/2 cups flour

1 teaspoon baking powder

4 cups shredded coconut

1 can Dulce de Leche (13.4 oz.)

chocolate syrup (optional)

Instructions

1. In a small saucepan melt the butter over low heat. Stir in the cocoa powder and set aside.


2. Beat the eggs until light in color. Add the sugar and vanilla and beat again. Add about 1/4 cup hot chocolate into the eggs, stirring constantly. Add the rest of the chocolate and beat again.


3. Sift together the flour, salt, and baking powder and slowly add to the egg mixture. Do not over beat. Spread the batter in a greased 9x13 pan. Bake at 350 degrees for 25-30 minutes. Let cool completely. Gently press the brownies down so they are even all over.


4. Stir together the coconut and Dulce de Leche. Spread over the top of the brownies. Cut into 24 squares. Serve with chocolate syrup if desired.