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Samoa Brownies are the perfect way to have your favorite Girl Scout cookie flavors! With chocolate and caramel coconut, these are amazing!
Samoas Brownies
If you love Samoas Girl Scout cookies, but it’s not Girl Scout cookie season, these Samoa Brownies are about to be your favorite new dessert!
Whether you call them Caramel Delites or Samoas, they’re one of my favorite desserts. My kids love Thin Mints and we quickly became huge fans of the Dulce de Leche shortbread cookies, but Samoas always stand out. With coconut, chocolate, and caramel, I’m always sad when we reach the end of our box of Samoas.
That’s where this incredible dessert comes in. Rich fudgy brownies with an even layer of coconut caramel and a chocolate topping, this is one of those delicious recipes that you’ll be asked to make all year round.
When you are jonesing for a Samoa cookie, now all you have to do is head to the local grocery store to pick up the simple ingredients for this twist on a classic. Samoa brownies are bound to become a family favorite!
Samoa Brownie Recipe
How To Make:
Ingredients: Brownies
1/2 cup sweet cream unsalted butter
3/4 cup granulated sugar
8 oz quality dark chocolate (like Ghirardelli), coarsely chopped
1/4 cup and 1 Tbsp light brown sugar, packed
3 large eggs
1 egg white
1 1/2 tsp pure vanilla extract
1/2 cup and 2 Tbsp all-purpose flour
2 1/2 Tbsp unsweetened cocoa powder
1/3 tsp sea salt
1/2 cup semi-sweet chocolate chips
Coconut Topping 2 cup sweetened shredded coconut 20 – 25 candy caramel squares 3 Tbsp heavy cream
1/2 cup semi-sweet chocolate chips (optional)
Directions:
Preheat your oven to 350 degrees and grease a 9×13-inch baking pan with nonstick cooking spray or line it with aluminum foil.
In a large pot over medium heat, melt your butter. Once it is melted, slowly add in and mix your chopped dark chocolate. Stir until smooth. Add in your white and brown sugar to the melted chocolate and stir until mixed well.
Add all of your eggs and egg white and stir in completely one at a time. Stir in your pure vanilla extract until fully incorporated. Mix in your flour and cocoa powder and stir. It will be hard to see whether the cocoa powder is being stirred in completely, but stir both until the flour is completely mixed in and you will be fine for both.
Add your sea salt and semi-sweet chocolate chips. Stir until both are mixed in completely.
Pour your brownie batter into your prepared baking pan and bake for 30 to 35 minutes or until a toothpick comes out clean from the center of the brownies. Set to the side to cool.
Now let’s make the homemade caramel topping. Set your oven to broil. Take a cookie sheet and spread the shredded coconut flakes out evenly.
Place it in the oven and toast the coconut until it is golden brown (not burnt). It only takes a few minutes so don’t walk away from the oven!
When it’s finished, remove the baking sheet from the oven and put your coconut on a plate or in a bowl so that it doesn’t cook any further.
In a large saucepan over medium heat, slowly melt your caramel squares and add heavy cream slowly while stirring. Continue to stir until the caramel is melted and smooth.
Starting with a little at a time, add the toasted coconut into the caramel sauce.
When your brownies are cool enough (you don’t want them to be piping hot), spread the gooey caramel mixture over the brownies. You can also choose to cut your brownies and then spread the mixture on top. Your choice.
Melt 1/2 cup of semi-sweet chocolate chips in a microwave-safe bowl in the microwave in 30-second intervals for 2 minutes, stirring in between each interval.
Add your melted chocolate to a piping bag or Ziploc bag and cut a tip off the bottom corner. Add some chocolate drizzle on top of the caramel mixture, in lines, across your Samoa Brownies. Serve with a scoop of vanilla ice cream or all by themselves.
Store any Samoa Brownies leftovers in the baking dish under plastic wrap or aluminum foil. These should be fine at room temperature or in the fridge for up to 3 days.
Can I Use Boxed Brownie Mix For These Samoa Brownies?
Yes! If you would prefer to use a box of brownie mix for this recipe, you absolutely can. I find Duncan Hines to be the richest brownie option, but you can choose your favorite. Follow the box directions, bake your brownies, and then continue with the steps where you allow your brownies to cool and begin making your creamy caramel coconut topping.
Samoa Brownies are the perfect way to have your favorite Girl Scout cookie flavors! With chocolate and caramel coconut, these are amazing!
Prep Time10 minutes
Cook Time1 hour15 minutes
Additional Time20 minutes
Total Time1 hour45 minutes
Ingredients
Brownies
1/2 cup sweet cream unsalted butter
3/4 cup granulated sugar
8 oz quality dark chocolate (like Ghirardelli), coarsely chopped
1/4 cup and 1 Tbsp light brown sugar, packed
3 large eggs
1 egg white
1 1/2 tsp pure vanilla extract
1/2 cup and 2 Tbsp all-purpose flour
2 1/2 Tbsp unsweetened cocoa powder
1/3 tsp sea salt
1/2 cup semi-sweet chocolate chips
Topping
2 cup sweetened shredded coconut
20 - 25 candy caramel squares
3 Tbsp heavy cream
1/2 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350 degrees.
In a large pot over medium heat, melt your butter.
Once the butter is melted, gradually add the chopped dark chocolate. Stir until smooth.
Add both sugars and mix well.
Add your eggs and egg white and incorporate completely, one at a time.
Pour and mix in the vanilla.
Add the flour and cocoa powder and mix until the flour is completely incorporated.
Add the sea salt and mix.
Stir in 1/2 cup of semi-sweet chocolate chips and stir until melted.
Pour the batter into a sprayed 9x13-inch baking pan and bake for 30 to 35 minutes or until a toothpick comes out clean.
Set aside the brownies to cool and make your topping.
Set your oven to broil.
Spread the shredded coconut evenly on a cookie sheet.
Place it in the oven and toast the coconut until it is golden brown (about a minute or two).
When it's finished, remove your coconut from the oven and set it aside.
In a large saucepan over medium heat, add your caramel squares.
At the same time while stirring, add the heavy cream until your caramel is melted and smooth.
Starting with a little at a time, add toasted coconut to the melted caramel mixture. Stir until it is completely mixed.
Spread the caramel mixture over the brownies.
Melt 1/2 cup of chocolate chips (in the microwave in 30 second intervals, stirring in between), add it to a pastry bag or Ziploc, and clip off one corner. Drizzle it in lines on top of the caramel mixture and enjoy!
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In a large pot over medium heat, melt your butter. Once it is melted, slowly add in and mix your chopped dark chocolate. Stir until smooth. Add in your white and brown sugar to the melted chocolate and stir until mixed well.
Add your sea salt and semi-sweet chocolate chips. Stir until both are mixed in completely.
Pour your brownie batter into your prepared baking pan and bake for 30 to 35 minutes or until a toothpick comes out clean from the center of the brownies. Set to the side to cool.
Now let’s make the homemade caramel topping. Set your oven to broil. Take a cookie sheet and spread the shredded coconut flakes out evenly.
Place it in the oven and toast the coconut until it is golden brown (not burnt). It only takes a few minutes so don’t walk away from the oven!
In a large saucepan over medium heat, slowly melt your caramel squares and add heavy cream slowly while stirring. Continue to stir until the caramel is melted and smooth.
Starting with a little at a time, add the toasted coconut into the caramel sauce.
When your brownies are cool enough (you don’t want them to be piping hot), spread the gooey caramel mixture over the brownies. You can also choose to cut your brownies and then spread the mixture on top. Your choice.
Melt 1/2 cup of semi-sweet chocolate chips in a microwave-safe bowl in the microwave in 30-second intervals for 2 minutes, stirring in between each interval. 
Add your melted chocolate to a piping bag or Ziploc bag and cut a tip off the bottom corner. Add some chocolate drizzle on top of the caramel mixture, in lines, across your Samoa Brownies. Serve with a scoop of vanilla ice cream or all by themselves. 
Store any Samoa Brownies leftovers in the baking dish under plastic wrap or aluminum foil. These should be fine at room temperature or in the fridge for up to 3 days. 
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