Description
Indulge your sweet tooth with these rich and fudgy Samoa Brownies topped with toasted coconut and caramel, reminiscent of your favorite Girl Scout cookie.
Ingredients
Scale
- 1 cup unsalted butter (melted)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups shredded unsweetened coconut
- 1 cup caramel sauce
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons milk or cream (for melting chocolate)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8×8-inch baking dish by greasing it or lining with parchment paper.
- Combine melted butter and sugar in a medium bowl, whisking until fluffy.
- Add the eggs one by one, mixing in between, then add vanilla and mix until well combined.
- Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually add dry mix to wet ingredients, stirring gently until combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for about 25-30 minutes until edges are set and middle is slightly soft.
- Toast the shredded coconut in a dry skillet over medium heat for 5-7 minutes, stirring constantly.
- Drizzle caramel sauce over cooled brownies and press toasted coconut into it.
- Melting chocolate chips with milk or cream in the microwave, drizzle it over the coconut topping and let it cool to set.
Notes
These brownies pair well with ice cream or a strong cup of coffee.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg