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Samoa brownies inspired by Girl Scout cookies fudgy chocolate base toasted coconut caramel chocolate drizzle — brownie base 1 cup unsalted butter 4 ounces semisweet chocolate melted together, 3 large eggs 1 cup sugar 1 tablespoon vanilla extract stirred smooth, two-thirds cup all-purpose flour half tablespoon baking powder pinch salt folded in, 1.75 cups semisweet chocolate chips stirred in batter, baked 350°F 30-35 minutes toothpick mostly clean cooled, Samoa topping 2 cups shredded coconut toasted 325°F 13-15 minutes golden, caramels milk salt saucepan low heat melted smooth, toasted coconut stirred in, spread offset spatula over cooled brownies, chocolate chips melted drizzled top

Samoa Brownies

Fudgy box mix brownies topped with a thick layer of toasted coconut folded through melted caramel, finished with a dark chocolate drizzle. A loaded dessert bar that captures every flavor of the classic Samoa cookie in an easy, sliceable brownie format.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 264
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (18-19 oz) fudge brownie mix, plus box ingredients
  • 1 tbsp espresso powder optional
  • 2.5 cups sweetened shredded coconut
  • 1 cup soft caramel candies, unwrapped about 28 to 30 pieces
  • 3 tbsp heavy cream
  • 1/4 tsp fine salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp coconut oil or neutral oil

Equipment

  • 9x13 Baking Pan
  • Parchment Paper
  • Rimmed Baking Sheet
  • Medium Saucepan
  • Microwave-Safe Bowl
  • Piping Bag or Zip-Lock Bag

Method
 

  1. Toast coconut on a baking sheet at 325-350°F for 5 to 8 minutes, stirring once, until golden. Cool completely.
  2. Bake brownies in a parchment-lined 9x13 pan according to box directions. Cool completely before topping.
  3. Melt caramel candies and heavy cream over low heat, stirring until smooth. Remove from heat, add salt, then fold in toasted coconut.
  4. Spread coconut caramel evenly over the cooled brownie base. Press down gently to adhere.
  5. Melt chocolate chips with coconut oil in 30-second microwave intervals. Drizzle in diagonal lines over the topping.
  6. Refrigerate at least 1 hour until set. Lift out using parchment, slice into squares with a warm clean knife.

Notes

  • Toast coconut until golden - raw coconut produces a pale, gummy topping without the right texture or flavor.
  • Cool brownies completely before topping - warm brownie base causes the caramel layer to sink and makes slicing messy.
  • Work quickly once caramel leaves the heat - it thickens fast as it cools.
  • Refrigerate for a full hour before slicing for clean, neat cuts through the caramel layer.
  • Wipe the knife between each cut for the cleanest edges on every bar.