½cupGuittard Dark Chocolate Apeels or other dark chocolate
Preheat oven to 325º.
Toast coconut on rimmed baking sheet for 15 minutes or until golden brown, stirring occasionally. Remove to a plate to cool.
Line mini muffin pans with paper liners. (The brownies are difficult to remove from the pan without liners.)
In a large mixing bowl, whisk together water, oil and egg until well combined. Add brownie mix and stir until well blended. Scoop 1 tablespoon brownie batter in to each of the paper lined muffin cups.
Bake brownies 15 minutes until the brownies are firm to the touch. Don't overbake, you want them to be fudgy.
While brownies are baking, put the caramel and evaporated milk in a microwave safe bowl. Cook on high for 1 minute. Stir. Cook on 50% power for 1 minute or until caramel starts to bubble. Stir again. Repeat until caramel is melted and combined with milk.
Stir in toasted coconut. Set aside until ready to use.
Remove baked brownies from oven and using the end of a wooden spoon handle, make an indentation in the center of each brownie. Fill with caramel filling. (Reheat caramel filling on 50% power if necessary.)
Melt chocolate in microwave safe bowl on 50% power, stirring often. When melted, put in a small Ziploc bag, snip off a little bit of the corner of the bag. Drizzle over the top of the caramel filling.
High altitude adjustments: add ¼ cup flour to brownie mix and an addition 2 tablespoons water