Make delicious Samoa Brownies by baking a brownie mix and topping it with sweet toasted coconut, gooey caramel, and a chocolate drizzle. Chill them, slice, and enjoy these yummy treats!
Samoa Brownies
Looking for a sweet treat that combines the gooey goodness of brownies with the tropical twist of coconut and caramel?
Samoa Brownies are the perfect choice!
Imagine biting into a rich, chocolatey brownie layered with toasted coconut, all swirled with caramel and drizzled with more chocolate.
Whether you're making them for a party, as a special treat for family night, or just because you deserve something delicious, these brownies are sure to be a hit.
Ingredients for Samoa Brownies
Boxed brownie mix: Follow the package instructions for preparation.
Shredded coconut: Adds a sweet, nutty flavor that is part of the Samoa flavor.
Caramel ice cream topping: Drizzling this over the brownies mimics the caramel in traditional Samoa cookies.
Semi-sweet chocolate chips: These will be melted and drizzled over the top of your brownies for that classic chocolate finish.
How to Make Samoa Brownies
Cook the brownies according the directions on the box.
While the oven is still hot, spread coconut on a baking sheet with parchment paper and toast it until it's nicely browned.
This takes about 3 to 5 minutes, but don't forget to stir it often so it cooks evenly.
Once the coconut is toasted, take it out of the oven and let it cool slightly.
Add the caramel into the coconut and mix together.
Gently spoon the coconut mixture over the brownies, making sure it covers them in an even layer.
Next, melt the chocolate chips and put it into a piping bag. If you don't have a piping bag, you can snip off a tiny corner of a plastic bag and use that.
Drizzle the melted chocolate all over the brownies with a zigzag or whatever pattern you like.
Put the brownies in the fridge to cool down.
Once they're cool, cut them into slices and they're ready to eat.
Enjoy your Samoa Brownies!
Tips & Tricks to Make the Best Samoa Brownies
Here are some tips and tricks to make your Samoa Brownies extra special and save you some time in the kitchen:
Line Your Pan: Line your baking pan with parchment paper. This trick helps you lift the brownies out easily and makes cleanup a breeze.
Check Your Coconut: Keep a close eye on your coconut while it's toasting in the oven. It can go from perfect to burnt very quickly!
Heat Your Caramel: If your caramel is too thick, quickly soften it in the microwave for a smooth, easy-to-spread layer.
Use a Ziplock Bag: No piping bag? No problem. Just fill a ziplock bag with melted chocolate, snip off a corner, and drizzle away.
Chill Before Cutting: For cleaner cuts, chill your brownies in the fridge. This makes them firmer and easier to slice.
Wet Knife for Slicing: Dip your knife in warm water before each cut. This helps in making neat slices without the brownie sticking to the knife.
Swap Ingredients: Feel free to swap ingredients based on what you like or have. Use dark chocolate for a richer taste, or add nuts if you love them.
How to Store Leftovers
If you end up with any leftovers, let the brownies cool completely and then place them in an airtight container.
If you're going to eat the brownies in the next couple days, you can keep them on your kitchen counter, and they'll be fine.
You can store them in the fridge and they'll last in there for up to a week.
What to Serve with Samoa Brownies
Vanilla Ice Cream: A scoop of vanilla ice cream on top of a warm Samoa brownie is delicious.
Whipped Cream: Adding a dollop of whipped cream pairs great with these brownies.
Milk: Milk and brownies are always a great combination.
Easy Samoa Brownies
Ingredients
- 1 box brownie mix prepared according to the package directions
- 2 cups coconut shredded
- 16 ounce bottle caramel ice cream topping
- ½ cup semi-sweet chocolate chips melted
Instructions
- After cooking the brownies according to the package directions and while the oven is still on, place the coconut on a parchment lined baking sheet. Toast the parchment in the oven until evenly browned, stirring often, for about 3 to 5 minutes.
- Remove the coconut from the oven and allow it to cool slightly.
- Add the caramel to the coconut and stir to combine.
- Spoon the coconut mixture over the cooked brownies in an even layer.
- Transfer the melted chocolate to a piping bag with the corner snipped. Drizzle the chocolate over the brownies.
- Refrigerate the brownies until cooled.
- Slice and serve.
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