Introduction

These Samoa Brownies combine rich, fudgy brownies with the irresistible flavors of caramel, toasted coconut, and chocolate. Inspired by the beloved cookie, this dessert offers a decadent twist that’s perfect for any chocolate lover.

Ingredients

Brownie mix or homemade brownie batter (enough for one 9×9 inch pan)
1 cup caramel sauce
1 cup shredded coconut, toasted
1 cup chocolate chips or chopped chocolate

Instructions

Step 1: Preheat your oven according to the brownie recipe or package instructions. Pour the brownie batter into a greased 9×9 inch pan and bake until a toothpick inserted in the center comes out with moist crumbs, about 25-30 minutes.
Step 2: While the brownies bake, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Set aside to cool.
Step 3: Once the brownies are baked and slightly cooled, spread the caramel sauce evenly over the top.
Step 4: Sprinkle the toasted coconut evenly over the caramel layer.
Step 5: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Step 6: Drizzle the melted chocolate over the coconut and caramel layers. Allow the brownies to set for at least 30 minutes before slicing and serving.

Tips & Variations

Use homemade caramel sauce for a richer flavor, or substitute with dulce de leche for a twist.
For extra texture, add chopped pecans or walnuts over the caramel layer before sprinkling coconut.
To make the brownies gluten-free, use a gluten-free brownie mix.

Storage

Store the Samoa Brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To serve, allow refrigerated brownies to come to room temperature or microwave for a few seconds to soften the chocolate and caramel layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works well if you want to save time. Choose a quality brand for the best flavor.

How do I prevent the coconut from burning when toasting?

Toast the coconut over medium heat and stir frequently to ensure even browning and prevent burning.

Samoa Brownies Recipe

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Samoa Brownies are a decadent dessert combining rich, fudgy brownies topped with a luscious layer of caramel, toasted coconut, and a drizzle of chocolate, inspired by the flavors of the popular Samoa cookie.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownies

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Coconut Topping

1 cup sweetened shredded coconut

Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter, room temperature
1/2 cup heavy cream, warmed
1/4 teaspoon salt

Chocolate Drizzle

1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

Instructions

Prepare Brownie Batter: In a mixing bowl, combine melted butter and sugar until smooth, then beat in eggs and vanilla extract. Sift together cocoa powder, flour, salt, and baking powder, then gradually mix into wet ingredients until combined.
Bake Brownies: Pour the batter into a greased 8×8-inch baking pan. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out with moist crumbs. Allow to cool completely.
Toast Coconut: Spread shredded coconut evenly on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Set aside.
Make Caramel Sauce: In a heavy saucepan, heat sugar over medium heat, stirring constantly until it melts into an amber liquid. Carefully add butter and stir until melted and combined. Slowly drizzle in warm heavy cream while stirring; allow mixture to boil for 1 minute, then remove from heat and stir in salt. Let cool slightly.
Top Brownies: Pour the caramel sauce evenly over the cooled brownies and spread the toasted coconut evenly on top of the caramel layer.
Make Chocolate Drizzle: Melt chocolate chips and vegetable oil together in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Finish and Serve: Drizzle melted chocolate over the caramel and coconut layer. Allow brownies to set until the chocolate hardens, then cut into squares and serve.

Notes

Ensure brownies are completely cooled before adding caramel and toppings to prevent melting.
Use sweetened shredded coconut for authentic flavor; unsweetened can be used but will alter sweetness.
For a richer chocolate drizzle, use dark chocolate if preferred.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
Caramel sauce can be made ahead and stored in the refrigerator; gently rewarm before using.

Keywords: Samoa Brownies, caramel brownies, coconut brownies, caramel chocolate dessert, fudgy brownies