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)

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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.