Why You’ll Love This Recipe
Samoa Brownies combine the rich, fudgy texture of classic brownies with the beloved flavors of the popular Samoa Girl Scout cookies. Featuring layers of gooey caramel, toasted coconut, and a drizzle of chocolate, these indulgent treats offer a perfect balance of sweetness, chewiness, and crunch. They’re an irresistible dessert for anyone who loves the combination of chocolate, caramel, and coconut.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
brownie batter (homemade or boxed mix)caramel sauce (store-bought or homemade)sweetened shredded coconutsemi-sweet chocolate chipsheavy creambuttervanilla extractsalt
directions
Prepare the brownie batter according to your recipe or box instructions and pour it into a greased or parchment-lined baking pan.
Bake as directed, then let the brownies cool completely.
While the brownies cool, toast the shredded coconut in a skillet over medium heat until golden brown, stirring frequently. Set aside.
In a saucepan over medium heat, combine caramel sauce, a bit of butter, and a pinch of salt. Stir until smooth and heated through.
Mix the toasted coconut into the caramel mixture until fully coated.
Spread the caramel-coconut mixture evenly over the cooled brownies.
In a microwave-safe bowl, melt the chocolate chips with heavy cream in 20-second intervals, stirring between each, until smooth.
Drizzle the melted chocolate over the caramel-coconut layer.
Allow everything to set at room temperature or chill in the fridge until firm.
Cut into squares and serve.
Servings and timing
This recipe yields approximately 16 brownies.Preparation time: 20 minutesBaking time: 25-30 minutesAssembly and cooling time: 30-40 minutesTotal time: 1 hour 15-30 minutes
Variations
Use dark chocolate chips for a richer flavor.
Add chopped pecans or almonds to the coconut-caramel layer for extra crunch.
Sprinkle sea salt on top for a salty-sweet twist.
Make mini Samoa brownie bites using a mini muffin pan.
storage/reheating
Store Samoa Brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.For longer storage, freeze individually wrapped brownies for up to 2 months.Thaw at room temperature or warm slightly in the microwave before serving.
FAQs
Can I use a boxed brownie mix?
Yes, a boxed mix works perfectly and saves time.
Do I have to toast the coconut?
Toasting adds flavor and texture, but you can skip it if preferred.
Can I make my own caramel?
Absolutely, homemade caramel adds a delicious touch.
What type of chocolate is best for the drizzle?
Semi-sweet or dark chocolate works well to balance the sweetness.
Can I add extra toppings?
Yes, feel free to customize with nuts, extra chocolate chips, or even a sprinkle of flaky salt.
Are these brownies overly sweet?
They are rich and sweet, but the chocolate and coconut help balance the flavors.
Can I double the recipe?
Yes, just use a larger pan and adjust baking time accordingly.
Can I make them ahead?
Yes, they store well and taste great even a day or two after making.
Are these gluten-free?
Only if you use a gluten-free brownie base and confirm all other ingredients are gluten-free.
Can I serve these warm?
They’re best after setting, but a few seconds in the microwave can make them gooey and warm.
Conclusion
Samoa Brownies are a decadent and delightful fusion of two favorite desserts—classic brownies and Samoa cookies. With layers of chocolate, caramel, and coconut, they’re perfect for potlucks, parties, or whenever you’re craving a rich and chewy treat. One bite and you’ll be hooked on their irresistible flavor and texture.
Print
Samoa Brownies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9–12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent fudgy chocolate brownies swirled with dulce de leche, topped with a coconut–pecan mixture inspired by the flavors of Samoa Girl Scout cookies.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 8 oz semisweet chocolate, chopped
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 cup dulce de leche (store‑bought or homemade)
- 1 cup sweetened flaked coconut
- ½ cup chopped pecans
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter (for topping mixture)
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×9″ baking pan with parchment, leaving an overhang for easy removal.
- Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or in brief microwave bursts, stirring until smooth.
- Remove from heat; whisk in the granulated sugar until slightly glossy.
- Add eggs one at a time, whisking well after each, then stir in vanilla.
- Fold in flour and salt until just combined. Spread the batter evenly in the prepared pan.
- Warm the dulce de leche so it’s spreadable. Drop dollops evenly over the brownie batter and swirl gently with a knife.
- In a small saucepan, melt the 2 tbsp butter, then stir in brown sugar, coconut, and pecans until the sugar begins to melt and coat everything.
- Evenly sprinkle the coconut–pecan topping over the swirled brownies.
- Bake 25–30 minutes, until a toothpick inserted into the center has moist crumbs attached (avoid baking until dry).
- Allow brownies to cool completely in the pan. Lift out using parchment overhang, then cut into squares.
Notes
- For extra fudginess, under‑bake slightly; center should be just set.
- You can substitute dulce de leche with thick caramel sauce if needed.
- Toast the coconut and pecans lightly beforehand for more pronounced flavor.
- Store airtight at room temperature up to 3 days or refrigerate for up to a week.