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Samoa brownies transform classic fudgy brownies into a decadent layered treat inspired by the beloved Girl Scout cookie. You get gooey chocolate, toasted coconut, and sweet caramel all in one bite—the perfect fix for any dessert craving.
These brownies quickly became a late-night go-to at our house. I first whipped up a batch for a family movie night and now everyone requests them for birthdays and special get-togethers.
Ingredients
- Brownie mix: Choose a brand with a rich chocolate flavor for the best base prepare it following the package for optimal texture
- Shredded coconut: Opt for unsweetened for better control over sweetness toast it for a deeper nutty aroma
- Caramel ice cream topping: Go for a thick high-quality caramel instead of sauce so it will hold the layer together
- Semi sweet chocolate chips: Pick a good melting chocolate for rich drizzling flavor microwave gently to avoid scorching
Tips for selecting the best
Taste your caramel ahead of time and sniff the coconut to ensure it is fresh and not bland. Good chocolate quality matters here because the drizzle finishes every bite.
Step-by-Step Instructions
- Prepare the Brownie Base:
- Bake brownies in a casserole dish as directed on the box recipe. Let them cool slightly in the dish but not completely since a bit of warmth helps the topping meld.
- Toast the Coconut:
- Spread coconut on a parchment lined baking sheet in an even layer. Place in the oven at 350 degrees and toast for about three to five minutes stirring every minute so it turns golden and fragrant without burning.
- Mix Coconut with Caramel:
- Spoon toasted coconut into a mixing bowl and pour caramel ice cream topping over it. Mix until every bit of coconut is coated with glossy caramel.
- Top the Brownies:
- Evenly spread the coconut caramel mixture over the warm brownies using a spatula. Press gently for a compact layer that sticks but do not crush the brownies underneath.
- Drizzle the Chocolate:
- Place melted semi sweet chocolate chips in a piping bag or ziptop bag with a small corner snipped off. Drizzle chocolate in thin zigzags or lines over the top for the signature Samoa look.
- Chill and Slice:
- Refrigerate the whole pan until the topping sets and the chocolate firms up about one hour. Use a sharp knife to cut clean squares wiping between cuts for neat edges.
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Storage Tips
Samoa brownies stay soft and moist kept in an airtight container at room temperature for up to three days. For longer freshness refrigerate up to five days. If stacking place parchment between layers to prevent sticking.
Ingredient Substitutions
If you cannot find caramel ice cream topping use classic soft caramel chews melted gently with a splash of milk. For a gluten free version choose a gluten free brownie mix and double check all labels for allergens.
Serving Suggestions
Serve chilled for defined layers or slightly warmed for gooey caramel. Add a scoop of vanilla bean ice cream on the side for a grown up dessert or pack slices in lunchboxes for an after school surprise.
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Cultural Context
Samoa brownies pay homage to the iconic Girl Scout cookies which have a huge following in the United States. This recipe brings back childhood memories for many and is a fun way to recreate familiar flavors at home.
Frequently Asked Questions
- → How do I toast the coconut evenly?
Spread coconut in a thin, even layer on a parchment-lined baking sheet and stir frequently while in the oven until golden brown.
- → Can I use homemade caramel instead of ice cream topping?
Yes, homemade caramel can be used. Ensure it has a smooth consistency for easy mixing and spreading with coconut.
- → How long should I chill the brownies before slicing?
Refrigerate the brownies for at least one hour to allow the topping to set, making them easier to slice cleanly.
- → Do I need a piping bag for the chocolate drizzle?
A piping bag helps with precise drizzling, but you can use a spoon with the corner of a plastic bag snipped off as an alternative.
- → Can I use a different brownie base?
Absolutely. Any favorite homemade or box brownie mix will work as a base for these coconut-caramel brownies.