1 box of brownie mix (Duncan Hines is my favourite!) OR chocolate cake mix works too!
1 3.4 ounces can La Lechera (which is caramel flavoured condensed milk)
2 c sweetened coconut flakes
1/4 c evaporated milk
1/2 c chocolate chips/melting chocolate
Step 1: Prepare the brownies and refer to the directions provided on the package on how to bake them.
Step 2: Remove from the oven and let the brownies sit at room temperature to cool.
Step 3: Prepare a baking sheet and spread the coconut on the bottom.
Step 4: Place the baking sheet with the coconut inside the oven and bake for 10 minutes at 175 degrees C or 350 degrees F or until golden brown.
Step 5: Add 1/4 of evaporated milk and 13.4oz of La Lechera in a microwavable dish. Cook inside the microwave for about 3 minutes.
Step 6: Remove from the microwave. Stir until well mixed.
Step 7: Add in the caramel and coconut. Stir until well combined with the rest of the ingredients.
Step 8: Spread the caramel mixture on top of the cooked brownies.
Step 9: Place the chocolate chips inside the microwave and heat for about 3 minutes or until melted completely. Make sure to stir every 40 seconds.
Step 10: Remove from the microwave and transfer the melted chocolate into a ziplock back. Remove the corner tip and drizzle it over the brownies.
Step 11: Place the brownies inside the fridge for 30 minutes or until set.
Step 12: Serve and enjoy!