Samoa Brownies Recipe

Introduction

Samoa Brownies are a delightful twist on classic brownies inspired by the flavors of the beloved Samoa cookie. With a layer of toasted coconut and caramel topping, finished with a drizzle of rich chocolate, these brownies bring a perfect balance of gooey and crispy textures that everyone will love.

Ingredients

• 1 box brownie mix (prepared according to the package directions)
• 2 cups shredded coconut
• 16 ounce bottle caramel ice cream topping
• ½ cup semi-sweet chocolate chips (melted)

Instructions

1. Step 1: Prepare the brownies according to the package directions and bake as instructed.
2. Step 2: While the oven is still on, spread the shredded coconut evenly on a parchment-lined baking sheet and toast it in the oven. Stir often and toast until the coconut is evenly browned, about 3 to 5 minutes.
3. Step 3: Remove the toasted coconut from the oven and allow it to cool slightly.
4. Step 4: Combine the warmed caramel ice cream topping with the toasted coconut, stirring well to coat evenly.
5. Step 5: Spread the caramel and coconut mixture over the cooled brownies in an even layer.
6. Step 6: Transfer the melted chocolate chips to a piping bag or plastic bag with a small corner cut off, then drizzle the chocolate over the caramel and coconut layer.
7. Step 7: Refrigerate the brownies until fully cooled and the chocolate has set.
8. Step 8: Slice into squares and serve.

Tips & Variations

• For extra chewiness, use a fudge brownie mix instead of a regular one.
• Swap out the caramel topping for dulce de leche for a richer flavor.
• Try adding chopped toasted pecans or walnuts to the coconut layer for added crunch.
• If you prefer, melt chocolate using a double boiler or microwave in short bursts to avoid burning.

Storage

Store the Samoa Brownies in an airtight container in the refrigerator for up to 4 days. To serve, bring to room temperature or warm slightly in the microwave for about 10 seconds to soften the caramel and chocolate layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of a mix?

Absolutely! Use your favorite brownie recipe and allow it to cool completely before adding the caramel and coconut topping.

How do I prevent the coconut from burning while toasting?

Keep a close eye on the coconut and stir it frequently while toasting. The toasting process is quick, so checking every minute helps ensure even browning without burning.

Samoa Brownies Recipe

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4.8 from 135 reviews

Samoa Brownies combine the rich, fudgy texture of traditional brownies with the irresistible flavors inspired by the famous Samoa cookie. This dessert features a layer of toasted coconut mixed with caramel sweetness, topped with a delicate drizzle of melted semi-sweet chocolate, creating a perfect balance of chocolate, caramel, and coconut in every bite.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1 box brownie mix (prepared according to the package directions)

Coconut Caramel Topping

• 2 cups shredded coconut
• 16 ounce bottle caramel ice cream topping

Chocolate Drizzle

• ½ cup semi-sweet chocolate chips (melted)

Instructions

1. Prepare Brownies: Bake the brownie mix according to the directions on the box. Leave the oven on after baking to toast the coconut next.
2. Toast Coconut: Spread the shredded coconut evenly on a parchment-lined baking sheet. Place the sheet in the oven and toast the coconut, stirring often, until it turns a golden brown, about 3 to 5 minutes. Be careful to watch it closely to avoid burning.
3. Cool Coconut: Remove the toasted coconut from the oven and allow it to cool slightly to prevent melting the caramel when mixed.
4. Mix Caramel with Coconut: In a bowl, combine the slightly cooled toasted coconut with the caramel ice cream topping, stirring until the mixture is even and well incorporated.
5. Spread Topping on Brownies: Spoon this caramel coconut mixture evenly over the cooled brownies, covering the entire surface.
6. Drizzle Chocolate: Transfer the melted semi-sweet chocolate chips into a piping bag or resealable plastic bag with a small corner cut off. Drizzle the chocolate over the caramel-coconut layer in a decorative pattern.
7. Chill Brownies: Refrigerate the assembled brownies until the topping and chocolate drizzle are set and the brownies are chilled, ensuring neat slices.
8. Serve: Slice into squares and serve chilled for the best texture and flavor experience.

Notes

• Watch the coconut closely while toasting as it can burn quickly.
• Use full-fat caramel ice cream topping for best flavor and texture.
• Allow brownies to cool completely before spreading the topping to prevent melting.
• Store the brownies in the refrigerator for up to 5 days to keep the topping firm.
• For a nutty twist, sprinkle toasted chopped pecans or walnuts over the caramel layer before adding chocolate drizzle.

Keywords: Samoa brownies, caramel coconut brownies, toasted coconut brownies, easy brownies, chocolate caramel dessert