Description
Delightful brownies inspired by Samoas Girl Scout cookies, featuring chocolate, coconut, and caramel layers.
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 cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups sweetened shredded coconut
- 1 cup caramels, unwrapped
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (or vegetable oil)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking dish.
- Whisk together the melted butter and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Sift together flour, cocoa powder, baking powder, and salt in another bowl. Gradually add to wet ingredients, folding until just combined.
- Pour the brownie mixture into the prepared baking dish and bake for 25 to 30 minutes until a toothpick comes out with a few moist crumbs.
- Prepare the coconut topping by melting caramels with cream in a saucepan over medium heat, stirring until smooth. Add coconut and vanilla, mixing until coated.
- Remove the brownies from the oven and cool for 10-15 minutes. Spread coconut topping evenly over warm brownies.
- Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over coconut layer.
- Cool brownies completely for at least 1 hour before slicing.
Notes
Store leftovers in an airtight container for up to 3 days or in the refrigerator for a week. For longer storage, freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg