Easy Samoa Brownies Recipe
Introduction
These Easy Samoa Brownies combine rich chocolate, toasted coconut, and sweet caramel for a dessert that tastes like a favorite cookie in brownie form. Simple to assemble and perfect for satisfying a sweet tooth, they’re a crowd-pleaser for any occasion.
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
- Step 1: Prepare the brownies according to the package directions and bake as instructed.
- Step 2: While the oven is still on, spread the shredded coconut evenly on a parchment-lined baking sheet. Toast it in the oven for 3 to 5 minutes, stirring often, until it is golden brown.
- Step 3: Remove the toasted coconut from the oven and let it cool slightly.
- Step 4: Mix the caramel ice cream topping with the toasted coconut until well combined.
- Step 5: Spread the coconut and caramel mixture evenly over the cooled brownies.
- Step 6: 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 over the brownies.
- Step 7: Refrigerate the brownies until the chocolate sets and the topping is firm.
- Step 8: Slice into squares and serve.
Tips & Variations
- Use sweetened shredded coconut for a closer replica of Samoa cookie flavor, or try toasted unsweetened coconut for less sweetness.
- If you don’t have a piping bag, a spoon works just fine to drizzle the melted chocolate on top.
- For extra texture, sprinkle chopped pecans over the caramel coconut layer before adding the chocolate drizzle.
- Allow the brownies to cool completely before adding toppings to prevent melting or mixing.
Storage
Store the cooled brownies in an airtight container in the refrigerator for up to 5 days. To keep the toasted coconut crisp, avoid storing at room temperature. Reheat slightly in the microwave if you prefer them warm, but be careful not to melt the caramel and chocolate topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies from scratch instead of using a mix?
Yes, you can use your favorite homemade brownie recipe instead of the box mix. Just bake and cool the brownies before adding the coconut caramel topping.
How do I melt the chocolate chips without burning them?
Melt chocolate chips gently using a double boiler or microwave in short 15-second bursts, stirring in between until smooth. This helps prevent burning and ensures a smooth drizzle.
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Easy Samoa Brownies Recipe
- Total Time: 1 hour, 45 minutes
- Yield: 12 servings 1x
Description
These Easy Samoa Brownies combine rich, fudgy brownies with toasted coconut, gooey caramel, and a drizzle of melted chocolate for a decadent treat inspired by the famous Samoa cookie flavors. Perfect for dessert lovers, this simple recipe elevates a boxed brownie mix with just a few extra ingredients and easy steps.
Ingredients
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
- Prepare Brownies: Bake the brownies according to the package instructions. Keep the oven on for the next step.
- Toast Coconut: Spread the shredded coconut evenly on a parchment-paper-lined baking sheet. Place it in the oven and toast, stirring often, until the coconut is golden brown, about 3 to 5 minutes.
- Cool Coconut: Remove the toasted coconut from the oven and let it cool slightly to prevent melting the caramel in the next step.
- Combine Coconut and Caramel: In a bowl, mix the toasted coconut with the entire bottle of caramel ice cream topping until well combined.
- Layer Topping: Evenly spoon the coconut-caramel mixture over the cooled brownies, spreading it to cover the top.
- Drizzle Chocolate: Transfer the melted semi-sweet chocolate chips to a piping bag or a small plastic bag with a snipped corner. Drizzle the chocolate over the brownies in thin lines for a decorative touch.
- Chill: Refrigerate the assembled brownies until the caramel topping is firm and set, around 1 to 2 hours.
- Serve: Slice into squares and serve chilled or at room temperature.
Notes
- Watch the coconut closely while toasting to prevent burning, stirring frequently helps it brown evenly.
- You can substitute caramel ice cream topping with homemade caramel sauce if preferred.
- Melt chocolate chips gently in the microwave in short bursts to avoid scorching.
- For extra texture, add chopped nuts or drizzle melted white chocolate alternatively.
- Store refrigerated leftover brownies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownies, caramel, toasted coconut, chocolate drizzle, dessert, easy recipe, Samoa cookies, fudge brownies
