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Samoa Brownies: The Ultimate Recipe for Coconut Caramel Goodness

  • Total Time: 60 minutes
  • Yield: 24 brownies 1x

Description

Fudgy brownies topped with a luscious caramel layer, toasted coconut, and a rich chocolate drizzle. A delicious twist on the classic Samoa Girl Scout cookie!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 14 ounces sweetened shredded coconut
  • 4 ounces semi-sweet chocolate, chopped
  • 1 tablespoon coconut oil (or vegetable oil)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper with overhang).
  2. In a large bowl, melt the butter completely.
  3. Add the granulated sugar to the melted butter and whisk until well combined.
  4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Pour the brownie batter into the prepared baking pan and spread it evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the brownies cool completely in the pan before adding the caramel layer.
  10. In a medium saucepan, melt the butter over medium heat.
  11. Add the packed light brown sugar to the melted butter and stir until the sugar is dissolved and the mixture is smooth.
  12. Bring the mixture to a boil, stirring constantly. Reduce the heat to low and continue to simmer for 2-3 minutes, stirring constantly.
  13. Remove the saucepan from the heat and stir in the heavy cream and salt.
  14. Stir in the vanilla extract.
  15. Pour the caramel evenly over the cooled brownie base.
  16. Immediately sprinkle the sweetened shredded coconut evenly over the caramel layer. Press the coconut lightly into the caramel to help it adhere.
  17. Place the brownies in the refrigerator for at least 30 minutes to allow the caramel to set.
  18. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the semi-sweet chocolate and coconut oil (or vegetable oil) together until smooth.
  19. Remove the brownies from the refrigerator and drizzle the melted chocolate over the coconut topping.
  20. Return the brownies to the refrigerator for another 15-20 minutes to allow the chocolate drizzle to set.
  21. Once the chocolate is set, remove the brownies from the pan using the parchment paper overhang (if you used it). Cut them into squares using a sharp knife. For clean cuts, you can run the knife under hot water and wipe it dry between each cut.
  22. Serve the Samoa Brownies and enjoy!

Notes

  • Don’t overmix the brownie batter, or the brownies will be tough.
  • Cool the brownies completely before adding the caramel layer to prevent it from melting.
  • Chilling the brownies after adding the caramel and chocolate layers helps them set and makes them easier to cut.
  • For clean cuts, run the knife under hot water and wipe it dry between each cut.
  • Store leftover brownies in an airtight container in the refrigerator.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes

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Find it online: https://recipesgrape.com/samoa-brownies/