Samoa Brownies. These brownies are simply delicious, rich, chocolatey, and topped with a sweet coconut topping. They have the same flavor as your favorite Samoa Cookie! This simple brownie recipe takes less than an hour to prepare and is really simple to put together. It’s ideal for sharing!
Stop what you’re doing and make these Samoa Brownies if you’re a girl scout cookie enthusiast, specifically a Samoa Cookie devotee. You can’t resist these since they’re so easy and full of chocolatey, caramelized coconut bliss. There isn’t a greater combo than chocolate, caramel, and coconut in my opinion. These brownies blend all of my favorite cookie’s tastes into a dessert that could just be better than the real thing.
I did a bit of research when trying to decide how to make the caramel coconut topping. A lot of recipes used either caramel sauce, which led to a too soupy consistency for me, while others used a combination of soft caramels and heavy cream or water. I found heavy cream worked the best, but I needed a lot more of it to keep the topping soft enough to bite into after the brownie completely cooled down. When it comes to dessert, no one wants to shatter their teeth trying to eat it, right?
They are simple to make, and full of flavor. If you have to make a dessert to feed a crowd, this is definitely a good one to make. They are also extremely rich, so it doesn’t take much to feel satisfied after eating a small one. If you are a Samoa (or Coconut Dream) cookie fan, you need these beauties in your life. Let’s go!
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 55 MINUTES
SERVINGS: 9 BROWNIES
2 large eggs cold
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup all purpose flour
1/2 cup chocolate chunks or chocolate chips
10 tablespoons unsalted butter cubed
3/4 cup granulated sugar
1/2 cup light brown sugar
3/4 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
Coconut Caramel Topping:
½ cup heavy cream room temperature
1/2 teaspoon sea salt
2½ cups sweetened shredded coconut
1 cup granulated sugar
6 tablespoons unsalted butter softened and cut into cubes
If you have coconut allergies or don’t enjoy the taste, most other raw nuts either shredded, chopped up, or ground, will work in its place. Here are a few that would taste great:
Preheat the oven to 350 degrees Fahrenheit.
Aluminum foil or parchment paper should be used to line a 9 × 9 or 8 x 8 pan. Using cooking spray or butter, lightly oil the pan. Leave aside.
In a medium saucepan, melt butter over medium heat until it turns light brown / caramel color (about 5 to 10 minutes). Make sure the butter doesn’t burn, keeping an eye on it! It’s also a good idea to use a light-colored pot.
Combine the browned butter, both sugars, cocoa powder, salt, instant coffee granules, and baking powder in a large mixing basin. Allow 5 minutes for the mixture to cool down after stirring well until it is completely blended.
In a separate bowl, whisk together the eggs and vanilla extract until the batter has a wonderful sheen to it.
Stir in the flour until it is completely mixed. (Be careful not to overmix).
Pour the batter into the pan and bake for 20-25 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
Allow the brownies to cool completely.
To a̾s̾semble the brownies, spread the coconut caramel topping on top.
If preferred, cut into 9 brownies and drizzle with melted chocolate.
Coconut Caramel Topping:
Make the coconut caramel topping while the brownies are baking.
In a medium saucepan, melt the sugar over medium heat.
Stir sugar for 5-10 minutes, or until golden brown and completely melted. (It takes 5 minutes for the sugar to begin to melt and clump up; this is normal.) Remove the pan from the heat as soon as the sugar has turned golden brown and melted, and mix in the butter. It will get bubbly, which is normal.
Mix in the heavy cream and salt until everything is well mixed.
To thicken, return to the stove for 30 seconds, stirring regularly. Remove the pan from the heat and add the coconut flakes.
Set aside until everything is ready to a̾s̾semble.