1 cup butter, softened
2 cups sugar
1½ tsp. vanilla
½ cup cocoa
1⅓ cups flour
½ tsp. salt
SALTED CARAMEL BUTTERCREAM
½ cup butter, softened
3 cups powdered sugar
½ tsp. salt
1 tsp. vanilla
¼ cup caramel ice cream topping
2-3 Tbsp. milk
1 cup toasted coconut
4 oz. chocolate candy coating, can use chocolate chips
½ cup Kraft Caramel Bits
1 Tbsp. water
Cream butter and sugar together. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Let cool completely.
Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach desired consistency.
Frost the tops of completely cooled brownies.
Sprinkle toasted coconut evenly over the top of buttercream.
Melt chocolate candy coating in 30 second increments, stirring in between until smooth and melted.
Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined.
Drizzle melted chocolate candy coating and caramel over toasted coconut.