Samoa Brownies
Indulge in delicious Samoa Brownies, combining rich chocolate, caramel, coconut, and a crunchy topping for the ultimate treat everyone will love!
While Thin Mints are popular among Girl Scouts, Samoa (Caramel deLites in certain regions) are far superior. They have everything: a caramel coating, coconut, and chocolate! So, what more could you want? Enter Samoa Brownies. Enjoy a fudgy, cakey brownie with a coconut caramel topping and a chocolate drizzle. These brownies reign supreme over shortbread cookies with their coconut caramel flavor.
- ½ cup (115 g) unsalted butter
- 1 cup (175 g) semisweet chocolate chips divided
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp espresso powder
- ½ tbsp (8 ml) vanilla extract
- ¼ cup (30 g) all-purpose flour
- ¼ cup (20 g) unsweetened natural or Dutchprocess cocoa powder
- ½ tsp baking powder
- ½ cup (100 g) granulated sugar
- 3 tbsp (43 g) unsalted butter, cubed
- ¼ cup (60 ml) heavy cream
- 1¼ cups (105 g) unsweetened shredded coconut flakes
- 2 oz (60 g) 70% cacao dark chocolate, melted
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.
To Make Brownies:
- Combine butter and ¾ cup (130 g) chocolate chips in a heatproof bowl. Set over a pan of simmering water to create a double boiler.
- Stir occasionally until the chocolate is completely melted.
- Remove from heat and whisk in granulated sugar, vanilla, and espresso powder.
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.
Be careful with this step because the caramel will bubble rapidly when the butter is addedVery 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.
- Set the brownies in the fridge to chill for 30 minutes before cutting.Keep leftover brownies in an airtight container at room temperature for 3-4 days
Hi there! I’m Cookrella, also known as Rella Wilson – a proud Mother, Foodie, and Chef. By day, I’m a full-time food blogger, but at heart, I’m a loving wife and dedicated mom. I blend my love for travel, recipe creation, and precious family moments into a flavorful life.
Thank you for printing this recipe! I hope it fills your kitchen with wonderful aromas and your table with joy. Happy cooking, and don’t forget to share your creations with us! #CookrellaCreations