Introduction

Samoa Brownies combine rich chocolate, chewy caramel, and toasted coconut for a dessert that’s both indulgent and nostalgic. Inspired by the beloved cookie, this treat is perfect for satisfying your sweet tooth with layers of flavor and texture.

Ingredients

Brownie mix or homemade brownies, enough for one 9×13 inch pan
1 cup caramel sauce
1 cup shredded coconut, toasted
1 cup chocolate chips or chopped chocolate

Instructions

Step 1: Bake the brownies according to the package instructions or your favorite recipe, then allow them to cool completely in the pan.
Step 2: Spread the caramel sauce evenly over the cooled brownies.
Step 3: Sprinkle the toasted shredded coconut evenly over the caramel layer.
Step 4: Melt the chocolate chips or chopped chocolate and drizzle it generously across the top of the brownies.
Step 5: Allow the chocolate to set before slicing and serving.

Tips & Variations

Toast the coconut lightly in a dry pan over medium heat until golden to enhance its flavor.
For extra texture, add chopped nuts to the brownie batter or as a topping.
Use homemade caramel sauce for a richer, less sweet option.
Try dark chocolate for a deeper chocolate flavor that balances the sweetness.

Storage

Store the Samoa Brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Bring to room temperature before serving for the best texture. If refrigerated, you can warm them slightly in the microwave to soften the caramel and chocolate layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought brownies for this recipe?

Yes, using store-bought brownies works perfectly and saves time. Just be sure they are fully cooled before adding the toppings.

How do I prevent the caramel from making the brownies soggy?

Allow the brownies to cool completely before adding caramel, and use a slightly thick caramel sauce. Toasting the coconut also helps keep the texture crisp on top.

Samoa Brownies Recipe

Print Recipe

★★★★★

5 from 128 reviews

Samoa Brownies are a decadent dessert inspired by the flavors of the classic Samoa cookie, combining rich, fudgy chocolate brownies topped with luscious caramel, toasted coconut, and a drizzle of chocolate. This treat perfectly balances chewy, gooey, and crunchy textures for an irresistible indulgence.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownies

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

Caramel Topping

1 cup caramel sauce (store-bought or homemade)

Coconut Topping

1 cup shredded sweetened coconut, toasted

Chocolate Drizzle

1/2 cup semisweet chocolate chips
1 teaspoon coconut oil (optional, for smooth melting)

Instructions

Prepare the Brownie Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine melted butter and granulated sugar. Beat in the eggs one at a time, then stir in vanilla extract. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
Bake the Brownies: Pour the batter into a greased 9×13-inch baking pan, smoothing the surface evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and let cool completely in the pan.
Toast the Coconut: While the brownies are baking or cooling, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Remove from heat and set aside to cool.
Top with Caramel and Coconut: Once the brownies are cooled, pour the caramel sauce evenly over the surface. Immediately sprinkle the toasted coconut evenly across the caramel layer before it sets.
Drizzle with Chocolate: Melt the chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle the melted chocolate evenly over the caramel and coconut topped brownies using a spoon or piping bag.
Chill and Serve: Place the assembled Samoa brownies in the refrigerator for at least 1 hour to allow the caramel and chocolate to set. Cut into squares and serve chilled or at room temperature for the best texture.

Notes

For homemade caramel sauce, simmer 1 cup heavy cream with 1 cup brown sugar and 4 tablespoons butter until thickened.
Ensure brownies are completely cooled before adding toppings to prevent caramel from melting and sliding off.
To toast coconut evenly, keep the heat moderate and stir constantly to avoid burning.
Use parchment paper to line the baking pan for easier removal and cutting of brownies.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

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