Samoa Brownies

Preheat your oven to 350°F (180°C). Grease an 8 x 8-inch (20 x 20 cm) pan with butter or nonstick cooking spray. Line with parchment paper, leaving an overhang on all sides. Grease it. Coat parchment with butter or nonstick cooking spray and set aside.

In a small bowl, whisk the eggs for 1 minute until they are frothy. Stir the eggs into the chocolate mixture. Combine flour, cocoa powder, baking powder, and chocolate chips in the remaining ¼ cups (45 g). Stir until just incorporated. Spread the mixture evenly into the prepared pan. Bake for 28–30 minutes or until the brownies are just set.

To make the coconut caramel topping, melt the granulated sugar in a medium saucepan over medium heat, stirring with a high–heat–resistant rubber spatula or wooden spoon. Stir for 10 minutes until the sugar forms clumps and melts into a thick, amber liquid. Take care not to let it burn! Once the sugar is completely melted, add the butter and stir until the butter is melted about 2 minutes.

Very slowly drizzle in the heavy cream while stirring. Allow the mixture to boil for 30 to 45 seconds, and remove it from the heat. Stir in the coconut flakes and leave aside until the brownies are completely cold.

Once the brownies are cool, spread the coconut caramel topping. Run a knife down the edges of the pan so the brownies don’t adhere to the pan.

Spoon melted chocolate into a tiny ziplock bag to create a pastry bag. Create a small hole in the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel topping.