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Samoas Brownies

Samoas Brownies That Will Wow Your Taste Buds

These Samoas Brownies combine rich chocolate, caramel, and coconut for a delightful treat that pays homage to Girl Scout Cookies.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Granulated Sugar Use less for a less-sweet version.
  • 1/2 cup Unsalted Butter Substitute with coconut oil for a dairy-free option.
  • 1/4 cup Heavy Cream Use coconut cream for a dairy-free version.
  • 1 cup Bittersweet Chocolate Semi-sweet chocolate can be used for a sweeter flavor.
  • 2 large Eggs Ensure they're at room temperature.
  • 1 teaspoon Vanilla Extract Always use pure vanilla for the best taste.
  • 1/3 cup Cocoa Powder Unsweetened cocoa powder works best.
  • 1/2 teaspoon Salt Balancing sweetness.
  • 1 cup All-Purpose Flour Avoid overmixing to keep them fudgy.
For the Coconut Caramel Topping
  • 1 cup Unsweetened Shredded Coconut Essential for achieving the Samoas taste.
  • 1/2 cup Granulated Sugar Keep an eye on it while it melts.
  • 1/4 cup Unsalted Butter Can be substituted for a dairy-free version.
  • 1/4 teaspoon Sea Salt Enhances the caramel flavor.

Equipment

  • 9x13-inch baking pan
  • Medium saucepan
  • microwave-safe bowl
  • piping bag or zip-lock bag

Method
 

Step-by-Step Instructions for Samoas Brownies
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Melt unsalted butter in a medium saucepan over low heat, then stir in granulated sugar, eggs, and vanilla extract until smooth. Gently mix in salt, cocoa powder, and flour, then fold in bittersweet chocolate. Pour the brownie batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
  2. Prepare the coconut caramel topping by melting granulated sugar in a medium saucepan over medium heat until golden brown, stirring gently. Add unsalted butter, then pour in heavy cream and a pinch of sea salt, stirring until smooth. Mix in unsweetened shredded coconut and allow to cool slightly.
  3. Once the brownie base has cooled, spread the coconut caramel mixture evenly over the top. Allow to cool completely at room temperature for 20-30 minutes.
  4. Melt bittersweet chocolate in a microwave-safe bowl. Transfer to a piping bag or zip-lock bag and drizzle over the coconut caramel layer.
  5. Let the brownies cool in the refrigerator for at least 30 minutes. Slice into squares or rectangles and serve at room temperature. Pair with vanilla ice cream for extra indulgence.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Use room temperature ingredients for a smoother batter and fudgier texture. Avoid over-stirring the caramel to prevent crystallization.

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