Samoa Brownies with Coconut Caramel (Printable)
Fudgy brownies with toasted coconut, melted caramel and a chocolate drizzle — Samoa cookie-inspired dessert, makes 16 squares.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup (1 stick) unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon pure vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon kosher salt
08 - 1/4 teaspoon baking powder
→ Coconut-Caramel Topping
09 - 2 cups sweetened shredded coconut
10 - 11 oz soft caramel candies, unwrapped
11 - 2 tablespoons whole milk or heavy cream
→ Chocolate Drizzle
12 - 4 oz semi-sweet chocolate, finely chopped
13 - 1 tablespoon coconut oil or butter (optional, for smoothness)
# How To Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating after each addition, then stir in the vanilla extract until smooth.
03 - Fold in the cocoa powder, all-purpose flour, salt, and baking powder. Stir gently until just combined — do not overmix to keep the brownies fudgy.
04 - Spread the batter evenly into the prepared baking pan. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely in the pan.
05 - While the brownies cool, spread the shredded coconut in an even layer on a baking sheet. Toast in the oven at 350°F for 5 to 7 minutes, stirring halfway through, until golden brown. Remove and set aside.
06 - Place the unwrapped caramel candies and milk in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the caramel is fully melted and smooth.
07 - Stir the toasted coconut into the melted caramel until evenly coated. Spread the mixture in a uniform layer over the completely cooled brownies.
08 - Combine the chopped semi-sweet chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth and glossy.
09 - Drizzle the melted chocolate over the coconut-caramel layer in thin lines. Let the brownies set at room temperature, or refrigerate until the chocolate is firm. Lift from the pan using the parchment overhang, cut into 16 squares, and serve.
# Expert Tips:
01 -
- The chewy caramel coconut topping tastes exactly like the cookie but sits on top of a brownie, which means you get two desserts pretending to be one.
- These are the kind of brownies that make people close their eyes on the first bite and then immediately ask if you will bring them to every gathering from now on.
02 -
- Unwrapping caramel candies seems simple until you are doing it with sticky fingers mid recipe, so unwrap all of them before anything else and keep them in a bowl ready to go.
- The coconut can go from perfectly golden to burnt in under a minute, so set a timer and stay nearby because the smell of scorched coconut will haunt your kitchen for days.
03 -
- Freeze individual squares between layers of parchment in a sealed container and they will keep for up to a month, tasting almost as good thawed as the day they were cut.
- The chocolate drizzle sets faster and with a better snap if you use coconut oil instead of butter, and it adds a subtle flavor that ties everything together beautifully.