Samoa Brownies with Caramel (Printable Version)

Fudgy brownies topped with gooey caramel, toasted coconut and a chocolate drizzle for a Samoa-inspired treat.

# What You'll Need:

→ Brownie Base

01 - 1/2 cup (1 stick) unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon pure vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon kosher salt
08 - 1/4 teaspoon baking powder

→ Coconut-Caramel Topping

09 - 2 cups sweetened shredded coconut
10 - 11 oz soft caramel candies, unwrapped
11 - 2 tablespoons whole milk or heavy cream

→ Chocolate Drizzle

12 - 4 oz semi-sweet chocolate, finely chopped
13 - 1 tablespoon coconut oil or butter (optional, for smoother consistency)

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a large mixing bowl, whisk melted butter and granulated sugar until well combined. Add eggs one at a time, beating after each addition. Stir in vanilla extract until smooth.
03 - Sift cocoa powder, all-purpose flour, salt, and baking powder directly into the wet mixture. Fold gently with a spatula until just combined — do not overmix.
04 - Pour batter into the prepared pan and spread evenly. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely in the pan.
05 - While brownies cool, spread shredded coconut in an even layer on a baking sheet. Toast in the oven at 350°F for 5 to 7 minutes, stirring halfway through, until golden. Remove and set aside.
06 - Place unwrapped caramel candies and milk or cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
07 - Fold toasted coconut into the melted caramel until evenly coated. Spread the mixture in an even layer over the fully cooled brownie base.
08 - Combine chopped semi-sweet chocolate and coconut oil (if using) in a microwave-safe bowl. Melt in 20-second intervals, stirring between each, until glossy and smooth.
09 - Drizzle melted chocolate over the coconut-caramel layer in a zigzag pattern. Let set at room temperature or refrigerate until firm. Lift brownies from the pan using the parchment overhang, cut into 16 squares, and serve.

# Expert Hints:

01 -
  • The fudgy brownie base balances the sweet coconut caramel layer perfectly
  • You get all the flavors of Samoas without the fuss of individual cookies
02 -
  • Let brownies cool completely before adding topping or the caramel will slide right off
  • Toasted coconut goes from golden to burnt in seconds so watch it closely
03 -
  • Chill the brownies for 30 minutes before spreading the caramel layer for easier handling
  • Run your knife under hot water and dry it between cuts for perfectly clean slices

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