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Easy Samoa Brownies Recipe

4.7 from 117 reviews

Easy Samoa Brownies combine rich, fudgy brownies with a delicious toasted coconut and caramel topping, finished with a drizzle of melted chocolate for a decadent, layered treat inspired by the classic Girl Scout cookie flavor.

Ingredients

Scale

Brownie Base

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

Topping

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

Instructions

  1. Prepare Brownies: Cook the brownies according to the package directions. Leave the oven on for the next step.
  2. Toast Coconut: Spread the shredded coconut evenly on a parchment-lined baking sheet. Place it in the oven and toast, stirring often, until the coconut is evenly browned, about 3 to 5 minutes. Remove from oven and let cool slightly.
  3. Mix Coconut and Caramel: Combine the slightly cooled toasted coconut with the caramel ice cream topping in a bowl, stirring well to blend.
  4. Spread Topping: Spread the caramel-coconut mixture evenly over the cooled brownies.
  5. Drizzle Chocolate: Transfer the melted semi-sweet chocolate chips to a piping bag or a plastic bag with a small corner snipped off, then drizzle the chocolate decoratively over the coconut layer.
  6. Chill: Refrigerate the assembled brownies until the chocolate sets and the brownies are fully cooled.
  7. Serve: Slice the brownies into squares and serve chilled.

Notes

  • Watch the coconut carefully while toasting as it can burn quickly.
  • Using caramel ice cream topping makes spreading easier and adds a smooth texture.
  • You can substitute pecan pieces in the topping for extra crunch if desired.
  • Store the brownies in an airtight container in the refrigerator for up to 5 days for best freshness.

Keywords: Samoa brownies, caramel coconut brownies, toasted coconut dessert, easy brownie recipe, layered brownies, chocolate drizzle brownies