Description
Samoa Brownies: Decadent fudgy brownies swirled with caramel, coconut, and chocolate. Irresistibly indulgent and perfect for a crowd.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3 cups shredded sweetened coconut
- 14 oz soft caramels, unwrapped
- 3 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips, for drizzling
Instructions
- Step 1: Prepare the brownie base Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal. In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract. The mixture should be smooth and glossy at this point, which is key to that signature brownie shine.
- Step 2: Add dry ingredients Sift the cocoa powder, flour, and salt into the wet ingredients. Fold gently with a spatula until just combined—you’ll see the batter transform into a thick, luscious consistency. Fold in the chocolate chips, distributing them evenly throughout. Pour the batter into your prepared pan, smoothing the top with a spatula for an even layer. This creates the perfect foundation for your Samoa Brownies.
- Step 3: Bake the brownies Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Don’t overbake—these Samoa Brownies should remain fudgy. Cool completely in the pan on a wire rack before adding toppings. This cooling period is crucial for structural integrity when adding the caramel layer.
- Step 4: Toast the coconut While the brownies cool, spread the shredded coconut on a baking sheet and toast in the oven at 325°F (165°C) for 8-12 minutes, stirring frequently until golden brown. Keep a close eye on it as coconut burns quickly. The toasted coconut adds that distinctive Samoa cookie flavor that makes these Samoa Brownies so special.
- Step 5: Prepare the caramel-coconut topping In a medium saucepan over low heat, melt the caramels with heavy cream and salt, stirring constantly until smooth. Remove from heat and fold in the toasted coconut, ensuring every strand is coated with caramel. Working quickly, spread this mixture evenly over the cooled brownies. The warm caramel will slightly soften the top of the brownie, creating that perfect fudgy-caramel fusion.
- Step 6: Add the chocolate drizzle Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until smooth. Transfer to a piping bag or zip-top bag with a small corner snipped off. Drizzle the chocolate over the caramel-coconut layer in both diagonal and straight lines, mimicking the authentic Samoa cookie design. Allow the chocolate to set completely before cutting your Samoa Brownies into squares.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inches)
- Calories: 375 calories per serving
- Sugar: 25g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg