Samoa Brownies (Printable)
Fudgy chocolate squares topped with caramel, toasted coconut and a chocolate drizzle, rich and crowd-pleasing.
# What You'll 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 Make:
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 the mixture is smooth and glossy. Fold in cocoa powder, flour, salt, and baking powder until just combined — do not overmix.
03 - Spread the batter evenly into the prepared pan. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Allow to cool completely in the pan.
04 - While the brownies cool, spread shredded coconut evenly on a baking sheet. Toast in the oven for 5–7 minutes, stirring halfway through, until golden brown and fragrant. Remove and set aside.
05 - In a microwave-safe bowl, combine unwrapped caramel candies with milk or heavy cream. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
06 - Fold the toasted coconut into the melted caramel until evenly coated. Spread the coconut-caramel mixture in an even layer over the completely cooled brownies.
07 - Melt chopped semi-sweet chocolate with coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle the melted chocolate over the coconut-caramel layer using a spoon or piping bag.
08 - Let the brownies set at room temperature or refrigerate until the chocolate and caramel layers are firm. Lift from the pan using the parchment overhang, cut into 16 squares, and serve.
# Expert Tips:
01 -
- The coconut caramel topping tastes like you spent all day on it, but the microwave does most of the heavy lifting.
- These brownies disappear from any gathering within twenty minutes, and someone will absolutely ask for the recipe.
02 -
- Let the brownies cool completely before adding the caramel topping, because warm brownies will melt right into the caramel and create a soggy mess.
- Toasting the coconut is not optional since raw coconut tastes flat and chewy against all that rich sweetness.
03 -
- Run your knife under hot water and dry it between each cut for bakery worthy squares that look as good as they taste.
- A tablespoon of coconut oil in the chocolate drizzle is the difference between a broken, clumpy finish and those gorgeous thin stripes that harden with a soft shine.