Samoa Brownies

Why You’ll Love This Recipe

Samoa Brownies are an indulgent dessert inspired by the beloved Girl Scout cookies. These rich brownies feature a fudgy chocolate base topped with a luscious layer of toasted coconut and caramel, finished with a drizzle of dark chocolate. They combine chewy, gooey, and crunchy textures in each bite, making them a perfect treat for chocolate and coconut lovers alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted buttergranulated sugarsaltlarge eggsvanilla extractall-purpose flourunsweetened cocoa powdersemi-sweet or dark chocolate chipscaramel sauce (store-bought or homemade)sweetened shredded coconut

directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

In a saucepan, melt the butter over medium heat. Stir in sugar, cocoa powder, and salt until smooth. Remove from heat and allow to cool slightly.

Whisk in the eggs and vanilla extract until fully combined.

Gently fold in the flour until just incorporated. Stir in chocolate chips.

Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out with moist crumbs. Let cool completely.

Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. Remove from heat and set aside.

In a bowl, combine the toasted coconut with the caramel sauce and mix well.

Spread the coconut-caramel mixture evenly over the cooled brownies.

Melt a bit of chocolate and drizzle over the top in thin lines.

Refrigerate for 30 minutes before slicing to allow the topping to set.

Servings and timing

This recipe yields approximately 16 brownies.Preparation time: 20 minutesBaking time: 25-30 minutesCooling and topping time: 40 minutesTotal time: 1 hour 25 minutes

Variations

Use a boxed brownie mix to save time.

Add chopped pecans or almonds to the brownie batter for extra crunch.

Try dark chocolate caramel sauce for a deeper flavor.

Sprinkle sea salt on top for a sweet-salty finish.

Make individual brownie bites using a muffin tin.

storage/reheating

Store Samoa Brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.For longer storage, freeze for up to 2 months and thaw in the fridge overnight.To enjoy warm, microwave individual brownies for 10-15 seconds.

FAQs

What type of caramel works best?

Thicker caramel sauce works best to hold the coconut together and stay on the brownies.

Can I use unsweetened coconut?

Sweetened shredded coconut is preferred for taste and texture, but unsweetened can be used if desired.

Do I have to toast the coconut?

Toasting enhances the flavor and texture, but it’s not mandatory.

Can I use milk chocolate instead of dark?

Yes, but it will be sweeter. Dark chocolate balances the caramel better.

How do I keep the topping from falling off?

Let the brownies cool fully before topping, and press the mixture in gently before chilling.

Can I double this recipe?

Yes, use a larger pan or bake in two separate batches.

Are these suitable for kids?

Yes, though they are quite rich and sweet.

Can I make these dairy-free?

Use dairy-free butter, chocolate, and caramel alternatives.

Can I make these gluten-free?

Use a gluten-free flour blend and check that all other ingredients are gluten-free.

How thick should the brownie base be?

About 1 inch thick for a balanced texture with the topping.

Conclusion

Samoa Brownies are the ultimate dessert for fans of chocolate, caramel, and coconut. With their decadent layers and rich flavors, they’re ideal for bake sales, parties, or any time you want to indulge. Easy to make and even easier to love, these brownies bring a touch of nostalgia and a whole lot of deliciousness to your table.

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