Samoa Brownies with Coconut (Printable)
Fudgy brownies layered with caramel, toasted coconut and a chocolate drizzle for a gooey, crunchy dessert.
# What You Need:
→ Brownie Base
01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup (30 g) unsweetened cocoa powder
06 - 1/2 cup (65 g) all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Coconut-Caramel Topping
09 - 2 cups (160 g) sweetened shredded coconut
10 - 11 oz (310 g) soft caramel candies, unwrapped
11 - 2 tablespoons milk or heavy cream
→ Chocolate Drizzle
12 - 4 oz (115 g) semi-sweet chocolate, chopped
13 - 1 tablespoon coconut oil or butter (optional, for smoothness)
# How-To:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until well combined. Add eggs and vanilla extract, beating until smooth and glossy. Fold in cocoa powder, flour, salt, and baking powder until just combined — do not overmix.
03 - Spread batter evenly into the prepared baking pan. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow to cool completely in the pan.
04 - While the brownies cool, spread shredded coconut in an even layer on a baking sheet. Toast in the oven at 350°F for 5–7 minutes, stirring halfway through, until golden brown. Remove and set aside.
05 - Combine unwrapped caramel candies and milk (or heavy cream) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
06 - Stir the toasted coconut into the melted caramel until evenly coated. Spread the mixture in an even layer over the completely cooled brownies.
07 - Place chopped semi-sweet chocolate (and coconut oil, if using) in a microwave-safe bowl. Melt in 20-second intervals, stirring between each, until smooth and glossy.
08 - Drizzle the melted chocolate evenly over the coconut-caramel layer. Let the brownies set at room temperature or refrigerate until the chocolate is firm.
09 - Lift the brownies from the pan using the parchment paper overhang. Cut into 16 squares and serve.
# Expert Tips:
01 -
- The brownie base is so rich and fudgy that it holds its own against the piled high toppings without turning into a soggy mess.
- Toasting the coconut is that one small step that transforms this from good to absolutely unforgettable.
- You get all the Samoa cookie nostalgia without having to wait for cookie season.
02 -
- Do not rush the cooling step, because even slightly warm brownies will cause the caramel layer to slide right off in a heartbreaking mess.
- If your caramel seizes or becomes too stiff to spread, add another tablespoon of warm cream and stir vigorously until it comes back together.
03 -
- Unwrap all the caramel candies before you do anything else, because doing it mid recipe while your hands get stickier by the second is a special kind of kitchen frustration.
- Press a piece of plastic wrap directly against the surface of leftover brownies before sealing the container to keep the coconut layer from drying out.