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Samoa Brownies

Fudgy, rich brownies topped with a layer of gooey caramel, toasted coconut, and a dark chocolate drizzle. A decadent twist on the classic Girl Scout cookie.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup cocoa powder Dutch-processed preferred
  • 0.75 cup all-purpose flour
  • 0.25 tsp salt
  • 0.5 cup chocolate chips semi-sweet
Caramel Coconut Topping
  • 3 cups shredded coconut sweetened
  • 11 oz soft caramels unwrapped
  • 2 tbsp heavy cream
Drizzle
  • 0.5 cup dark chocolate chips melted

Equipment

  • 9x9 Baking Pan
  • Mixing bowls
  • Saucepan
  • Skillet

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper.
  2. In a large bowl, whisk melted butter and sugar. Add eggs and vanilla, beating until smooth.
  3. Sift in cocoa powder, flour, and salt. Fold gently until combined. Stir in chocolate chips.
  4. Pour batter into pan. Bake 25-30 minutes until a toothpick comes out with moist crumbs. Cool completely.
  5. While baking, toast coconut in a dry skillet over medium heat until golden brown. Stir constantly.
  6. Melt caramels and cream in a saucepan over low heat until smooth. Fold in toasted coconut.
  7. Spread coconut mixture over cooled brownies. Let set for 15 minutes.
  8. Drizzle melted dark chocolate over the top. Chill for 30 minutes before slicing.

Notes

For easier cutting, run your knife under hot water and wipe dry between slices.