Samoa Brownies (Printable)
Fudgy Samoa-style brownies topped with toasted coconut, gooey caramel and a glossy chocolate drizzle.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Coconut-Caramel Topping
09 - 2 cups sweetened shredded coconut
10 - 11 oz soft caramel candies, unwrapped
11 - 2 tablespoons milk or heavy cream
→ Chocolate Drizzle
12 - 4 oz semi-sweet chocolate, chopped
13 - 1 tablespoon coconut oil or butter (optional, for smoothness)
# How-To Steps:
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 the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating until the mixture is smooth and glossy.
03 - Fold in the cocoa powder, all-purpose flour, salt, and baking powder. Stir until just combined — do not overmix to keep the brownies fudgy.
04 - Spread the batter evenly into the prepared baking pan. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely in the pan.
05 - While the brownies cool, spread the shredded coconut in an even layer on a baking sheet. Toast in the oven for 5 to 7 minutes, stirring halfway through, until golden brown. Remove and set aside.
06 - Place the unwrapped caramel candies and milk or heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the caramel is completely melted and smooth.
07 - Fold the toasted coconut into the melted caramel until evenly coated. Spread the mixture in a uniform layer over the fully cooled brownies.
08 - Combine the chopped semi-sweet chocolate and coconut oil (if using) in a microwave-safe bowl. Melt in 20-second intervals, stirring between each, until smooth and glossy.
09 - Drizzle the melted chocolate over the coconut-caramel layer in zigzag lines. Let the brownies set at room temperature or refrigerate until firm. Lift from the pan using the parchment overhang, cut into 16 squares, and serve.
# Expert Advice:
01 -
- The coconut caramel topping alone is worth every sticky finger and messy spoon.
- These brownies vanish faster than any dessert I have ever set on my counter.
02 -
- Patience matters here because if the brownies are even slightly warm, the caramel layer will slide right off.
- Unwrapping all the caramels before starting saves you from a frantic, sticky handed scramble.
03 -
- Lightly oil your knife before cutting to keep the caramel from sticking and tearing the layers apart.
- Toasting the coconut just one shade darker than you think is right brings out a deeper, almost buttery flavor.