Samoa Brownies

These Samoa Brownies are a decadent twist on the beloved Girl Scout cookie—rich, fudgy brownies topped with gooey caramel, toasted coconut, and a drizzle of chocolate. Every bite is packed with sweet, salty, chewy-crunchy texture that’s totally irresistible. Perfect for bake sales, potlucks, or any time you’re craving an indulgent dessert!

The first time I made Samoa Brownies, I wanted something that felt like a celebration. My husband is obsessed with Samoa cookies, and when I surprised him with this brownie version, he called them “dangerously addictive.” My daughter said they tasted like a candy bar and insisted we pack them in her lunch the next day. Now we bake a batch whenever we want to impress guests—or just treat ourselves.

Why You’ll Love Samoa Brownies

•Ultra Fudgy Brownie Base that melts in your mouth

• Caramel + Toasted Coconut Topping for sweet, nutty richness

•Chocolate Drizzle Finish just like the classic cookie

• Perfect for Sharing—or not!

Ingredients Notes For Samoa Brownies

•Brownies: Use your favorite homemade recipe or a boxed mix as the base

•Soft Caramels: Melted with cream to create the gooey topping

•Toasted Coconut: Sweetened shredded coconut toasted until golden

•Semi-Sweet Chocolate: For drizzling and adding that signature Samoa look

•Heavy Cream: Makes the caramel smooth and pourable

•Butter (Optional): Can be added to the caramel for extra richness

•Salt: Just a pinch brings all the sweetness to life

Recipe Steps

1. Bake the Brownies: Prepare your brownie base in a 9×13-inch pan and let them cool completely.

2. Toast the Coconut: Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 5–8 minutes until golden, stirring once or twice.

3. Make the Caramel Mixture: In a saucepan, melt soft caramels with a splash of heavy cream (and optional butter) over low heat, stirring until smooth.

4. Mix Coconut with Caramel: Stir toasted coconut into the melted caramel and spread evenly over the cooled brownies.

5. Drizzle with Chocolate: Melt chocolate chips and drizzle over the top. For a classic Samoa look, you can even dip the bottom of cut brownie squares in melted chocolate.

6. Chill & Slice: Let set at room temp or refrigerate briefly until topping firms up. Slice and enjoy!

Storage Options

•Room Temperature: Store in an airtight container for up to 4 days

•Refrigerator: Keeps up to a week—great for firmer texture

•Freezer: Freeze cut brownies in layers with parchment for up to 2 months

Variations & Substitutions

•Add a Crunch: Sprinkle crushed shortbread cookies under the coconut layer

•Dark Chocolate Lovers: Use bittersweet chocolate instead of semi-sweet

•Salted Caramel Vibe: Add a little flaky sea salt on top

Frequently Asked Questions

Can I use jarred caramel sauce instead? Yes, but it may be a bit thinner—look for a thick, spoonable kind.

Do I need to toast the coconut? It’s optional, but toasting really enhances the flavor and gives that signature Samoa taste.

Can I make this gluten-free? Use a gluten-free brownie mix or recipe, and check that your caramels and chocolate are GF-friendly.

Samoa Brownies

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Course: Dessert

Kitchen: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 20 bars

Ingredients

 

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• ▢ For the Brownie Base:
• ▢ 1 cup 0.5 lbs unsalted butter, melted
• ▢ 1 ½ cups 0.75 lbs granulated sugar
• ▢ ½ cup 0.25 lbs brown sugar
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup 0.4 lbs cocoa powder
• ▢ 1 cup 0.5 lbs all-purpose flour
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking powder
• ▢ For the Samoa Topping:
• ▢ 2 cups 1 lb sweetened shredded coconut
• ▢ 1 package 11 oz / 0.7 lbs caramels, unwrapped
• ▢ 3 tablespoons heavy cream or milk
• ▢ ½ teaspoon sea salt optional, for sweet-salty contrast
• ▢ ¾ cup 0.4 lbs semi-sweet chocolate chips or melting wafers

Instructions

• Preheat Oven & Prepare Pan:
• Preheat oven to 350°F (175°C).
• Line a 9x13-inch baking pan with parchment paper or grease lightly.
• Make the Brownie Layer:
• In a large bowl, whisk together melted butter, granulated sugar, and brown sugar.
• Add eggs and vanilla extract; beat until smooth and glossy.
• Stir in cocoa powder, flour, salt, and baking powder until just combined.
• Pour into prepared pan and spread evenly.
• Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
• Let cool completely.
• Toast the Coconut:
• While brownies cool, toast shredded coconut in a dry skillet over medium heat or on a baking sheet in the oven, stirring occasionally, until golden brown (5–7 minutes). Set aside.
• Make the Caramel Coconut Topping:
• In a microwave-safe bowl or saucepan, melt caramels with heavy cream until smooth. Stir every 30 seconds if microwaving.
• Fold in toasted coconut (and sea salt if using) until evenly combined.
• Assemble the Samoa Topping:
• Gently spread the caramel coconut mixture over the cooled brownie base. Use a spatula or buttered hands to press evenly.
• Add Chocolate Drizzle:
• Melt chocolate chips in the microwave in 20-second intervals, stirring until smooth.
• Drizzle over the top of the bars with a spoon or piping bag.
• Chill & Slice:
• Refrigerate for 20–30 minutes to set the topping.
• Slice into squares and enjoy!