Samoa Brownies

My Samoa brownies recipe is basically a wonderful and delicious brownie version of the Samoa cookie, where chocolate, caramel, and coconut combine to make this decadent dessert.

What’s your favorite Girl Scout cookie? My favorite, hands down, is the Samoa, which is how these Samoa brownies came about.  I just love everything about the Samoa cookie. So a few weeks ago I was playing around with the thought of coming up with a homemade version of the cookie and my mind somehow shifted into brownie mode instead (my stomach was quick to egg on the idea). A little experimentation (along with two pans of brownies going to school with my son) and here we are: Samoa brownie heaven!

Of course, when it comes to being a Samoa expert, I am only one from a consumer standpoint. Despite my best efforts, I never got to be a Girl Scout. I was, a Cub Scout, though! 

Now, back to this easy brownie recipe! All we need is 5 ingredients: chocolate fudge brownie mix, evaporated milk, dulce de leche, semi-sweet chocolate chips, and sweetened coconut flakes. A little bit of baking, a little bit of mixing, and a little bit of layering, and your brownies will be ready.

The taste and texture combination of the moist brownie layer, sweet caramel sauce, toasted coconut, and dark chocolate drizzle makes these brownies so deliciously flavorful and decadent. One bite and you’ll be joining me in Samoa brownie heaven!

Recipe Ingredients

• Brownie mix (the size to make a 13×9)
• Evaporated milk
• Dulce de leche
• Chocolate chips
• Sweetened (or unsweetened) flaked coconut

How to Make Samoa Brownies

First, make your brownie batter according to the box directions.

Pour the batter into a 13×9 baking dish and bake for the requested time.

Let them cool in the pan while you continue with the following steps.

To begin with, spread your shredded coconut out on a rimmed baking sheet and place it in a 350-degree oven to toast. This will take about 10 minutes or so and you’ll need to keep an eye on it and stir it a time or two.

If you have the patience of a caffeinated gnat, as I do, you can put it in the oven and put the oven on low broil, stirring very often, and have it done in just a few minutes. Be careful though because it burns really quickly.

While that is going on, place your caramel and 1/4 cup of evaporated milk in a bowl.

Heat this in the microwave at 45-second intervals, stirring in between each, until it is just warm enough to blend together really well.

This is our smooth and creamy caramel after we have thinned it a little bit with the evaporated milk.

Now stir in your coconut until it is all covered in caramel. 

Oh, mercy. My mouth is watering just typing that!

Spread this coconut caramel mixture on your cooled brownies.

Melt chocolate chips in the microwave at 45-second intervals, stirring in between each, until smooth.

Allow to cool for a few minutes and then put that in a zipper seal bag.

Cut the tip off and zig zag the melted chocolate across the top of your iced brownies.

Allow the chocolate to set before serving.

Enjoy.

And believe me, it will be love at the first bite of these delicious Samoa brownies!

Storage

• Store brownies in an airtight container in the fridge or at room temperature for up to 4 days. The fridge is preferable to ensure the chocolate topping doesn’t melt.
• You can also freeze the brownies for up to 3 months. Thaw at room temperature or in the fridge before serving.

Recipe Notes

• Dulce de leche is getting easier and easier to come across. Walmart has it but my Krogers has it right next to the sweetened condensed milk. It is basically sweetened condensed milk that’s been caramelized. If you want to make homemade dulce de leche using condensed milk, here’s my recipe.
• If you’d prefer to use a homemade brownies recipe instead, check out this recipe for the best brownies ever!
• If you want a salted caramel coconut layer, stir a pinch of sea salt into the melted caramel.

Recipe FAQs

How do you serve Samoa brownies?

They taste deliciously decadent and fudgy as is, but for dessert, I can never resist serving them with a scoop of vanilla ice cream.

Can I use something other than coconut?

Yes, you can either omit the coconut completely or substitute it for different chopped or ground nuts, like slivered almonds, macadamia nuts, pecans, or walnuts.

You might also enjoy these brownie recipes:

Symphony Brownies

Triple Chocolate Brownies

Oreo Stuffed Brownies

Tie Dyed Cheesecake Brownie

Big Batch Brownies

One Bowl, No Egg Fudgey Brownies

 

“Find yourself, and be that.” 

~Anon