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Fudgy Samoa Brownies with Homemade Caramel Swirl

A close-up of a rich, fudgy square of samoa brownies topped with caramel, toasted coconut, and chocolate drizzle.
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Make rich, fudgy brownies topped with a layer of homemade caramel and toasted coconut, mimicking the flavor of Samoa Girl Scout cookies.

Ingredients

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  • 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 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (for caramel)
  • 1 cup packed light brown sugar (for caramel)
  • 1/4 cup (1/2 stick) unsalted butter (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • 1 1/2 cups sweetened flaked coconut
  • 1/2 cup sweetened condensed milk

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 together the melted butter and granulated sugar until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chocolate chips. Spread the batter evenly into the prepared pan.
  6. Bake the brownies for 20 minutes. While they bake, prepare the caramel topping.
  7. Make the homemade caramel sauce: In a small saucepan over medium heat, combine the heavy cream, brown sugar, and 1/4 cup butter. Stir constantly until the butter melts and the mixture comes to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in 1 teaspoon vanilla extract.
  8. Toast the coconut: Spread the flaked coconut on a dry baking sheet. Bake for 5-7 minutes, watching closely, until golden brown. Set aside.
  9. After the brownies have baked for 20 minutes, remove them from the oven. Drizzle half of the prepared caramel sauce evenly over the top.
  10. Sprinkle the toasted coconut evenly over the caramel layer.
  11. Return the pan to the oven and bake for an additional 10-15 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
  12. Remove the brownies from the oven and let them cool completely in the pan.
  13. Once cooled, warm the remaining caramel sauce slightly if needed. Drizzle the remaining caramel over the cooled brownies.
  14. Slice into bars and serve your decadent caramel coconut brownies.

Notes

  • For an extra fudgy texture, use high-quality cocoa powder and avoid overbaking.
  • Toasted coconut is key for the authentic Samoa flavor; watch it carefully as it burns quickly.
  • You can substitute store-bought caramel sauce if you need to save time, but homemade tastes better.

Nutrition

Find it online: https://miameal.com/samoa-brownies-caramel-coconut-recipe/