Rich Samoa Brownies Delight

This decadent coconut caramel brownie recipe transforms ordinary brownies into something truly special. By adding a layer of toasted coconut caramel and chocolate drizzle, you'll recreate the beloved Girl Scout cookie flavor in brownie form for a dessert that disappears fast at gatherings.

I first made these for my daughter's birthday when she requested something with both chocolate and coconut. The combination was such a hit that they've become our go to dessert for potlucks where people always ask for the recipe.

Ingredients

• Brownie mix: Any brand works beautifully and keeps this recipe simple
• Shredded coconut: Provides that classic Samoa texture look for unsweetened to balance the sweetness
• Caramel ice cream topping: Easier than making caramel from scratch while delivering perfect flavor
• Semi sweet chocolate chips: Offers rich chocolate flavor without being overly sweet

Step-by-Step Instructions

Prepare the brownies:

Bake the brownie mix according to package directions in your casserole dish. Allow them to cool completely before adding toppings. This creates the perfect fudgy foundation for your Samoa brownies.

Toast the coconut:

Spread shredded coconut evenly on a parchment lined baking sheet. Toast in the oven at the same temperature used for brownies until golden brown, about 3 to 5 minutes. Watch carefully and stir frequently as coconut can burn quickly. The toasting adds incredible depth of flavor and crispy texture.

Create coconut caramel layer:

Combine the slightly cooled toasted coconut with caramel topping in a mixing bowl. Stir thoroughly until every shred of coconut is coated in the sticky caramel. This mixture creates that authentic Samoa cookie flavor profile.

Apply caramel coconut topping:

Spoon the coconut caramel mixture over your cooled brownies in an even layer. Use a spatula to gently spread it to the edges. Be patient during this step as the mixture can be sticky but creates that gorgeous textured topping.

Add chocolate drizzle:

Melt chocolate chips in the microwave in 30 second intervals stirring between each until smooth. Transfer to a piping bag with corner snipped off. Create decorative lines across the top of your brownies. The chocolate adds both flavor and visual appeal.

Chill and serve:

Refrigerate the brownies for at least an hour to allow everything to set properly. This makes cutting clean slices much easier and allows the flavors to meld beautifully. Cut into squares and enjoy.

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The toasted coconut is truly what makes these brownies special. I discovered this by accident when I left the coconut in the oven a minute too long and the slight caramelization that happened created an amazing nutty flavor that complemented the caramel perfectly. Now I make sure to toast until golden brown every time.

Storage Tips

These Samoa brownies actually taste better on day two after the flavors have had time to meld together. Store them in an airtight container in the refrigerator for up to five days. If you're stacking layers, place parchment paper between them to prevent sticking. For longer storage, you can freeze individual brownies wrapped tightly in plastic wrap then aluminum foil for up to three months.

Variations To Try

If you're looking to put your own spin on these brownies, consider swapping the regular caramel for salted caramel sauce for a sweet and salty combination. For extra texture, add a half cup of chopped pecans to the coconut mixture. You can also experiment with different brownie bases like dark chocolate brownies or even blondies for a different flavor profile that still works beautifully with the coconut caramel topping.

Serving Suggestions

These brownies make an impressive dessert when served slightly warm with a scoop of vanilla ice cream on top. For extra indulgence, warm individual portions in the microwave for 10 seconds before serving. They also pair wonderfully with coffee or a glass of cold milk for an afternoon treat. Cut them into smaller pieces for an elegant addition to a dessert platter at parties.

Frequently Asked Questions

→ How do I toast the coconut?

Place shredded coconut on a parchment-lined baking sheet and toast in the oven at a low temperature, stirring often, for 3 to 5 minutes until golden brown.

→ Can I use homemade caramel instead of store-bought?

Yes, you can substitute store-bought caramel with your favorite homemade caramel for a more personalized touch.

→ What is the best way to drizzle melted chocolate?

Use a piping bag with the corner snipped for a clean, even drizzle. If you don't have a piping bag, a spoon or zip-top bag can work as well.

→ Can I make these brownies ahead of time?

Yes, you can prepare the brownies a day in advance. Store them in the refrigerator to keep the flavors fresh and the layers intact.

→ What type of brownie mix works best?

A rich, fudgy brownie mix works best as it complements the caramel and coconut flavors. Choose your favorite brand or homemade recipe.

→ How should I store the leftovers?

Store leftover brownies in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage.