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Decadent Samoa Brownies: Caramel, Coconut & Chocolate

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These Samoa Brownies feature a dense, fudgy chocolate brownie base, generously topped with a rich, chewy caramel and toasted coconut layer. A delicate drizzle of dark chocolate completes the dessert, offering a harmonious blend of sweet, chocolatey, and nutty flavors with varied textures in each bite. The brownies are baked to achieve a moist interior, providing a sturdy foundation for the decadent topping.

Ingredients

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  • For the Brownies:
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the Caramel Coconut Topping:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 cups shredded sweetened coconut, toasted
  • For the Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil or unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. **Prepare the Brownies**: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Let the brownies cool completely in the pan on a wire rack.
  5. **Prepare the Toasted Coconut**: While the brownies cool, spread the shredded coconut evenly on a baking sheet. Bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning. Remove from oven and let cool.
  6. **Prepare the Caramel Topping**: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and sweetened condensed milk, stirring constantly until the mixture comes to a boil. Reduce heat to low and simmer for 5-7 minutes, stirring frequently, until the caramel thickens. Remove from heat and stir in the vanilla extract and the toasted coconut.
  7. **Assemble the Brownies**: Once the brownies are completely cool, spread the warm caramel coconut topping evenly over the brownie layer.
  8. **Prepare the Chocolate Drizzle**: In a microwave-safe bowl, combine the chocolate chips and coconut oil (or butter). Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Alternatively, melt over a double boiler.
  9. Drizzle the melted chocolate over the caramel coconut layer using a spoon or a piping bag with a small tip.
  10. Chill the brownies in the refrigerator for at least 1 hour to allow the topping to set before cutting into squares.

Notes

Ensure brownies are fully cooled before adding the topping to prevent melting.

Toasting the coconut enhances its flavor and aroma significantly.

For clean cuts, use a sharp knife wiped clean between each slice.

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://cooksillo.com/decadent-samoa-brownies-caramel-coconut-chocolate/