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Samoa Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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