Print

Samoa Brownies Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top Brownies: Pour the caramel sauce evenly over the cooled brownies and spread the toasted coconut evenly on top of the caramel layer.
  6. Make Chocolate Drizzle: Melt chocolate chips and vegetable oil together in a microwave-safe bowl in 20-second intervals, stirring until smooth.
  7. 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

Find it online: https://thehungrymason.com/samoa-brownies-recipe/