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Decadent Samoa Brownies with Caramel Coconut Topping

A single square of samoa brownies featuring a rich chocolate base, thick caramel-coconut topping, and a chocolate drizzle.
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Make rich, fudgy brownies topped with a layer of sweet caramel, toasted coconut, and a chocolate drizzle, capturing the flavor of your favorite cookie.

Ingredients

Scale
  • 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
  • 1/2 cup semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup caramel sauce (store-bought or homemade)
  • 1/2 cup semi-sweet chocolate, for drizzling

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. 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 1/2 cup of chocolate chips. Spread the brownie batter evenly into the prepared pan.
  6. Bake the brownies for 20 to 25 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached. Remove from the oven.
  7. While the brownies are still warm, sprinkle the flaked coconut evenly over the top.
  8. Pour the sweetened condensed milk over the coconut layer. Drizzle the caramel sauce over the condensed milk layer. Use a knife or skewer to gently swirl the caramel and condensed milk together slightly.
  9. Return the pan to the oven and bake for an additional 10 to 15 minutes, until the caramel is bubbly and the edges are set.
  10. Remove from the oven and let cool completely in the pan on a wire rack.
  11. Once cooled, melt the remaining 1/2 cup of chocolate chips. Drizzle the melted chocolate over the top of the cooled brownies.
  12. Once the chocolate drizzle is set, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares.

Notes

  • To toast the coconut faster, you can spread the coconut on a baking sheet and bake it at 350 degrees Fahrenheit for 5-8 minutes, watching closely until golden brown, before sprinkling it onto the warm brownie.
  • For a fudgier texture, reduce the flour by 2 tablespoons.
  • If you prefer a thicker caramel layer, warm the caramel sauce slightly before drizzling it over the condensed milk.

Nutrition

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