If you're looking for the perfect dessert that combines gooey, chocolatey richness with irresistible coconut-caramel goodness, this Samoa Brownies Recipe is your new go-to. Whether you're a fan of the classic Girl Scout cookie or just love creative brownie twists, these samoa brownie treats bring the best of both worlds to your kitchen.
These brownies aren’t just about satisfying a sweet tooth—they’re about creating a dessert experience. Here’s why they stand out:
This samoa brownie recipe delivers more than just flavor—it offers the joy of homemade comfort food that feels gourmet. It's the kind of dessert that makes your kitchen smell like a bakery and has your guests begging for the recipe.
Inspired by the nostalgic Samoa cookie, these brownies take all those familiar flavors—chocolate, coconut, and caramel—and transform them into a thick, satisfying bar. Every bite offers a different texture: the soft brownie base, the chewy coconut layer, and the silky chocolate topping. It’s a sensory experience that’s hard to beat.
And if you’re a fan of island-inspired flavors or experimenting with Pacific treats, you’ll especially love these koko samoa brownies. While they don’t contain actual Koko Samoa (the drink), they’re rich and chocolatey enough to complement a hot cup of it perfectly.
The better the chocolate, the richer the flavor. Don’t skimp here!
Lightly toasting the coconut before mixing it into the caramel can enhance its nutty flavor and add extra crunch.
Cooling the brownies in the fridge helps the layers set perfectly, making them easier to cut into clean, gorgeous squares.
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.
Preheat your oven to 350°F (180°C).
Grease an 8x8-inch (20x20 cm) baking pan with butter or cooking spray.
Line it with parchment paper, leaving some hanging over the sides.
Grease the parchment paper too, then set the pan aside.
In a heat-safe bowl, add butter and ¾ cup of chocolate chips.
Place the bowl over a pot of gently boiling water (don’t let the bottom touch the water).
Stir until melted and smooth.
Remove from heat and mix in the sugar, vanilla, and espresso powder.
In a small bowl, whisk the eggs for about 1 minute until a bit foamy.
Stir the eggs into the chocolate mixture.
Add flour, cocoa powder, baking powder, and the remaining ¼ cup chocolate chips.
Mix until just combined.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 28 to 30 minutes, or until the center is just set (not too jiggly).
Let the brownies cool completely in the pan.
In a medium saucepan, heat 1 cup sugar over medium heat.
Stir constantly. The sugar will clump, then melt into a golden-brown liquid—this takes about 10 minutes.
⚠️ Be careful not to burn it!
Once melted, add the butter and stir until it melts (watch out—it will bubble a lot!).
Slowly pour in the heavy cream, stirring the whole time.
Let it boil for about 30–45 seconds, then take it off the heat.
Stir in the coconut and let the topping cool a bit.
Once the brownies are cool, spread the coconut-caramel topping on top.
Run a knife around the edges so the brownies don’t stick.
Put the melted chocolate in a small zip-top bag. Cut off a tiny corner to make a hole.
Squeeze the chocolate over the top in a drizzle pattern.
Chill the brownies in the fridge for about 30 minutes to set the topping.
Cut into squares and enjoy!
Keep leftovers in a sealed container at room temperature. They’ll stay fresh for 3–4 days.
Use good-quality chocolate: It makes a big difference in flavor, especially since chocolate is the star ingredient.
Espresso powder (optional): It won’t make the brownies taste like coffee it just enhances the chocolate flavor.
Don’t overmix: Stir just until the ingredients are combined to keep the brownies soft and fudgy.
Caramel can be tricky: Stir constantly and watch closely to avoid burning the sugar.
Be careful with hot caramel: It bubbles up when you add butter and cream use a long spoon and stay cautious.
Let everything cool: Wait until the brownies are fully cooled before adding the caramel topping or cutting them.
Chilling helps: Cooling in the fridge makes slicing easier and gives cleaner edges.
Lining the pan is key: Parchment overhang helps lift the brownies out easily after baking.
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
