Easy Samoa Brownies Recipe

Introduction

These Easy Samoa Brownies are a delightful twist on classic brownies, combining rich chocolate, toasted coconut, and gooey caramel for a treat reminiscent of the beloved Samoa cookie. Perfect for anyone looking to elevate a simple box mix into something special.

Ingredients

• 1 box brownie mix (prepared according to the package directions)
• 2 cups shredded coconut
• 16 ounce bottle caramel ice cream topping
• ½ cup semi-sweet chocolate chips (melted)

Instructions

1. Step 1: Prepare the brownie mix according to the package instructions and bake as directed.
2. Step 2: While the oven is still on, spread the shredded coconut evenly on a parchment-lined baking sheet. Toast in the oven for about 3 to 5 minutes, stirring frequently, until the coconut is evenly browned.
3. Step 3: Remove the toasted coconut from the oven and allow it to cool slightly.
4. Step 4: Stir the caramel topping into the toasted coconut until well combined.
5. Step 5: Spoon the caramel coconut mixture evenly over the cooled brownies.
6. Step 6: Transfer the melted chocolate to a piping bag or a plastic bag with a small corner snipped off. Drizzle the chocolate over the brownies in a decorative pattern.
7. Step 7: Refrigerate the brownies until the chocolate is set and the topping is firm.
8. Step 8: Slice into squares and serve.

Tips & Variations

• For extra crunch, add chopped pecans or walnuts to the caramel coconut mixture.
• Use sweetened shredded coconut for a richer flavor or unsweetened if you prefer less sweetness.
• To save time, you can toast the coconut on the stovetop in a dry skillet over medium heat, stirring constantly until golden.
• If a piping bag isn’t available, use a spoon to drizzle the melted chocolate in thin lines over the top.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. To serve, allow them to sit at room temperature for 10 to 15 minutes for a softer texture. These brownies can also be frozen for up to 2 months; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of box mix?

Absolutely! Homemade brownies work just as well and can make the dessert even more special.

What if I don’t have caramel ice cream topping?

You can substitute dulce de leche or make a simple caramel sauce by melting sugar and adding cream. Just ensure it’s thick enough to hold the toasted coconut together.

Easy Samoa Brownies Recipe

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These Easy Samoa Brownies are a delightful twist on classic brownies, topped with toasted coconut, rich caramel, and drizzled with melted chocolate. Inspired by the flavors of the popular Samoa cookie, this dessert combines chewy, gooey, and crunchy textures for a crowd-pleasing treat that’s simple to prepare using a boxed brownie mix.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Brownie Base

• 1 box brownie mix (prepared according to the package directions)

Toppings

• 2 cups shredded coconut
• 16 ounce bottle caramel ice cream topping
• ½ cup semi-sweet chocolate chips (melted)

Instructions

1. Toast the Coconut: After baking the brownies according to the package instructions and while the oven is still on, spread the shredded coconut on a parchment-lined baking sheet. Place the sheet in the oven and toast the coconut, stirring frequently to ensure even browning, for about 3 to 5 minutes. Remove once golden and fragrant.
2. Cool the Coconut: Allow the toasted coconut to cool slightly so it doesn’t melt the caramel in the next step.
3. Mix Coconut and Caramel: Pour the caramel ice cream topping over the toasted coconut and stir well until the coconut is evenly coated with caramel.
4. Layer over Brownies: Evenly spoon and spread the caramel-coconut mixture over the baked brownies, creating a thick, sticky layer.
5. Drizzle with Chocolate: Transfer the melted semi-sweet chocolate chips into a piping bag or a plastic bag with a small corner cut off, then drizzle the chocolate decoratively over the caramel layer.
6. Chill to Set: Place the assembled brownies in the refrigerator and chill until fully cooled and the toppings are set, about 1 to 2 hours.
7. Slice and Serve: Once chilled, cut the brownies into squares and serve. Enjoy the rich layers of chocolate, caramel, and toasted coconut in each bite.

Notes

• Use sweetened shredded coconut for the best flavor and texture.
• Be careful to watch the coconut closely as it toasts quickly and can burn easily.
• For easier chocolate drizzle, melt the chips slowly in a microwave or double boiler until smooth.
• If you prefer a firmer caramel layer, refrigerate the brownies overnight before slicing.
• These brownies keep well stored in an airtight container in the fridge for up to 5 days.

Keywords: Samoa brownies, coconut caramel brownies, easy dessert, caramel brownies, chocolate coconut brownies