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Ultimate Samoa Brownies: Caramel Coconut Cookie Bar Mashup

A rich, fudgy slice of Samoa brownies featuring a thick caramel-coconut layer and chocolate drizzle.
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Make these decadent Samoa Brownies, a rich, fudgy base topped with gooey caramel, toasted coconut, and a chocolate drizzle, inspired by the famous Girl Scout cookie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup caramel sauce (store-bought or homemade)
  • 1 1/2 cups shredded sweetened coconut, toasted
  • 1/2 cup semi-sweet chocolate, for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie base: In a large bowl, whisk the melted butter and sugar together until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the 1/2 cup of chocolate chips.
  4. Spread the brownie batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
  5. While the brownies bake, prepare the topping. In a small saucepan over low heat, gently warm the sweetened condensed milk and caramel sauce together until smooth and easily pourable. Stir well.
  6. Remove the partially baked brownies from the oven. Immediately pour the warm caramel mixture evenly over the hot brownie base. Sprinkle the toasted coconut evenly over the caramel layer.
  7. Return the pan to the oven and bake for an additional 10 to 12 minutes, or until the caramel is bubbly around the edges.
  8. Let the brownies cool completely in the pan on a wire rack. This cooling time is essential for setting the layers.
  9. Once cool, melt the remaining 1/2 cup of chocolate. Drizzle the melted chocolate back and forth across the top of the cooled bars.
  10. Once the chocolate drizzle is set, use the parchment paper overhang to lift the entire slab out of the pan. Cut into squares to serve these ultimate cookie bar mashup treats.

Notes

  • To toast coconut quickly, spread it on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • For a fudgier brownie base, reduce the flour by 1 tablespoon.
  • If you prefer a thicker caramel layer, use 1 1/4 cups of caramel sauce.
  • Follow us on Pinterest for more layered dessert brownies and baking inspiration.

Nutrition

Find it online: https://kitchenuser.net/samoa-brownies-caramel-coconut-cookie-bars/