Samoa Brownies

Why You’ll Love This Recipe

Samoa Brownies bring together the rich decadence of fudgy brownies with the irresistible flavors of the famous Girl Scout cookie—Samoas. These layered treats combine chocolate, toasted coconut, caramel, and a drizzle of melted chocolate for a dessert that’s both chewy and gooey with a satisfying crunch. Perfect for bake sales, parties, or an indulgent family treat, these brownies are a crowd-pleaser with every bite.

ingredients

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

unsweetened cocoa powdergranulated sugarsaltbuttereggsvanilla extractall-purpose floursweetened shredded coconutsoft caramelsheavy creamsemisweet chocolate chips

directions

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

In a large saucepan, melt the butter over medium heat. Remove from heat and stir in the cocoa powder, sugar, and salt until smooth.

Whisk in the eggs one at a time, followed by the vanilla extract.

Gently fold in the flour until just combined. Pour the batter into the prepared pan and spread evenly.

Bake for 25–30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.

Toast the shredded coconut in a dry skillet over medium heat until golden and fragrant, stirring often.

Melt the caramels with heavy cream in a microwave-safe bowl, stirring until smooth.

Stir the toasted coconut into the caramel mixture, then spread evenly over the cooled brownies.

Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between until smooth.

Drizzle the melted chocolate over the caramel-coconut layer.

Chill the brownies in the refrigerator for at least 1 hour to set before slicing.

Servings and timing

This recipe yields approximately 20 brownies.Preparation time: 20 minutesBaking time: 25–30 minutesCooling and topping time: 60–90 minutesTotal time: 1 hour 45 minutes–2 hours 20 minutes

Variations

Add a layer of chopped pecans or almonds for extra crunch.

Use dark chocolate chips for a richer flavor.

Substitute homemade caramel if preferred.

Try with a brownie mix as a shortcut for the base.

Add a sprinkle of sea salt on top for a salted caramel twist.

storage/reheating

Store Samoa Brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.For longer storage, freeze the brownies (cut or uncut) for up to 2 months.Thaw in the refrigerator overnight and let come to room temperature before serving.

FAQs

Can I use boxed brownie mix?

Yes, a boxed mix works well—just prepare it as directed and proceed with the toppings.

What kind of caramels should I use?

Soft, individually wrapped caramels are ideal. Avoid hard or brittle varieties.

Do I need to toast the coconut?

Toasting brings out the flavor and adds texture, but it’s optional.

Can I use coconut flakes instead of shredded coconut?

Yes, but the texture will be chunkier.

How do I keep the brownies from sticking?

Use parchment paper to line the pan and allow easy removal.

Can I make these ahead of time?

Absolutely. They taste even better the next day after chilling.

How do I drizzle chocolate neatly?

Use a piping bag, zip-top bag with the corner snipped, or a spoon for control.

Can I double the recipe?

Yes, just use a larger baking dish and adjust baking time as needed.

Are Samoa Brownies very sweet?

They are rich and sweet, best served in small squares.

Can I skip the caramel layer?

It’s essential for the Samoa flavor, but you can lighten it by using less caramel.

Conclusion

Samoa Brownies are the ultimate indulgence for anyone who loves the classic cookie combination of coconut, caramel, and chocolate. They’re rich, layered, and unforgettable—perfect for special occasions or when you need a sweet pick-me-up. Once you try them, they might just become your go-to dessert for impressing guests and treating yourself alike.

Print