Samoa Brownies

Why You’ll Love This Recipe

Samoa Brownies combine the rich, fudgy decadence of classic brownies with the irresistible flavors of the iconic Samoa Girl Scout cookie—featuring toasted coconut, gooey caramel, and a drizzle of dark chocolate. These layered treats are a perfect indulgence for coconut and chocolate lovers alike, offering a chewy, crunchy, and creamy texture in every bite.

ingredients

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

brownie mix (or homemade brownie batter)eggsvegetable oilwatercaramel sauce (store-bought or homemade)sweetened shredded coconutchocolate chips (semi-sweet or dark)heavy creamvanilla extractsea salt (optional, for garnish)

directions

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

Prepare the brownie batter according to package directions or your favorite recipe, and pour into the prepared pan.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool completely.

While the brownies cool, spread the shredded coconut on a baking sheet and toast in the oven at 325°F (160°C) for 5–7 minutes, stirring halfway through, until golden.

In a saucepan over low heat, combine caramel sauce and toasted coconut, stirring until fully combined and warm.

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

In a separate bowl, melt the chocolate chips with heavy cream in the microwave in 20-second intervals, stirring between each, until smooth.

Drizzle the melted chocolate over the top of the coconut layer in a zigzag pattern.

Optional: sprinkle lightly with sea salt for added flavor.

Allow brownies to set at room temperature or chill briefly before slicing and serving.

Servings and timing

This recipe yields approximately 16 brownies.Preparation time: 20 minutesBaking time: 25–30 minutesCooling and layering time: 30–40 minutesTotal time: 1 hour 15 minutes

Variations

Use a homemade brownie base for a richer flavor.

Swap caramel for dulce de leche for a slightly different twist.

Add chopped pecans or almonds to the coconut layer for extra crunch.

Use dark chocolate drizzle for a more intense chocolate flavor.

Top with additional toasted coconut for extra texture.

storage/reheating

Store Samoa Brownies in an airtight container at room temperature for up to 4 days.For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.To reheat, warm in the microwave for 10–15 seconds for a gooey texture.

FAQs

Can I use boxed brownie mix?

Yes, a boxed mix works perfectly and saves time—just make sure it’s fudgy style for best results.

How do I make homemade caramel?

You can melt soft caramel candies with a splash of heavy cream or make a simple stovetop caramel using sugar, butter, and cream.

Can I skip toasting the coconut?

Toasting adds a deeper flavor and slight crunch, but you can use untoasted coconut in a pinch.

Do these need to be refrigerated?

Not necessarily, but refrigerating them helps the layers stay firm and makes slicing cleaner.

Can I make these gluten-free?

Yes, use a gluten-free brownie mix and double-check that your caramel and chocolate are gluten-free.

Can I double the recipe?

Absolutely, just use a larger pan or bake in two batches.

What kind of chocolate works best for the drizzle?

Semi-sweet or dark chocolate are ideal to balance the sweetness of the caramel and coconut.

Can I add extra caramel?

Yes, drizzle additional caramel on top before serving for extra richness.

Can I make these ahead of time?

Yes, they’re perfect for making a day ahead—just store them covered until ready to serve.

Are Samoa Brownies kid-friendly?

Definitely! Kids love the gooey caramel and chocolate combo.

Conclusion

Samoa Brownies are a mouthwatering fusion of two beloved desserts that deliver big on flavor and texture. Whether you’re baking for a party, potluck, or a weekend treat, these brownies are sure to be a standout hit. With their rich chocolate base, chewy coconut-caramel topping, and elegant drizzle, they’re as beautiful as they are delicious.

Print