What’s your favorite Girl Scout Cookie? My favorite, hands down, is the Samoa. I just love everything about it. So a few weeks ago I was playing around with the thought of coming up with a homemade version of the cookie and my mind somehow shifted into brownie mode instead, my stomach was quick to egg on the idea. A little experimentation (along with two pans of brownies going to school with my son) and here we are, Brownie Samoa Heaven!
Of course, when it comes to being a Samoa expert, I am only one from a consumer standpoint. Despite my best efforts, I never got to be a Girl Scout. I was, a Cub Scout, though! During my younger years (before I was even old enough to go to school), Mama was the den leader of my brother’s cup scout group. Since Mama was in charge and we didn’t have things like babysitters back in the day, my sister and I went to every single meeting. To keep us occupied, we did all of the same things the Cub Scouts did, too. So many fun crafts and adventures! We loved it.
I couldn’t wait until I was old enough to be a Girl Scout. So as soon as that day came, Mama signed me up. We bought the handbook, ordered the uniform, the whole nine yards. But before the first meeting even took place, our troop leader resigned. So I put all of that away and anxiously waited until next year when we dusted it all off and signed up again. That time, there was a first meeting but we missed it because we were out of town. Still, I anxiously awaited the second one when I would get to attend. Well that year, the troop leader resigned after the first meeting. lol. I took the hint and found other interests. However, I can honestly say that my kids are the only ones we know who can say their mother was once a Cub Scout.
To make these, you’ll need: Brownie Mix (the size to make a 13×9), evaporated milk, Dulce De Leche*, Chocolate Chips, and sweetened (or unsweetened) flake coconut.
*Dulce De Leche is getting easier and easier to come across. Used to, I could only find it next to the Mexican foods and such. Wal Mart still has it there but my Krogers has it right next to the Sweetened Condensed Milk.
It is basically Sweetened Condensed Milk that has been caramelized. I know that you can do this with Sweetened Condensed milk in the can by boiling it but that is extremely dangerous and I don’t recommend it. If you have to use sweetened condensed milk, the best way to caramelize it is to take it out of the can and cook it in a heavy bottomed sauce pot or bowl in the microwave, stirring often in the microwave and constantly on the stovetop, until it caramelizes. It will take a bit longer but you won’t have to deal with the potential aftermath of a can exploding in your face with molten hot liquid spraying you. Trust me, it ain’t pretty and it has happened to many people. BETTER YET, save all that trouble and just go buy a can of Dulce De Leche! See? I save you time, third degree burns, and permanent scarring. Just another one of the services that I offer :). Tune in next week when I will teach you how to prevent squirrels from carting you off by giving them your entire pecan harvest.
To begin with, spread your coconut out on a rimmed baking sheet and place it in a 350 oven to toast. This will take about ten minutes or so and you’ll need to keep an eye on it and stir it a time or two.
If you have the patience of a caffeinated gnat, like I do, you can put it in the oven and put the oven on low broil, stirring very often, and have it done in just a few minutes. Be careful though because it burns really quickly.
While that is going on place your caramel and 1/4 cup of evaporated milk in a bowl. Heat this in the microwave at 45 second intervals, stirring in between each, until it is just warm enough to blend together really well.
You’re going to have some leftover evaporated milk even if you use the small can. What do you do with this? Well, it makes excellent coffee creamer. Me though, I just drink it. From the can. Because I’m all classy like that.
This is our smooth and creamy caramel after we have thinned it a little bit with the evaporated milk.
Now stir in your coconut until it is all covered in caramel.
Oh mercy. My mouth is watering just typing that….
Spread that on your cooled brownies.
Melt chocolate chips in the microwave at 45 second intervals, stirring in between each, until smooth. Allow to cool for a few minutes and then put that in a zipper seal bag. Cut the tip off and zig zag it across the top of your iced brownies. Allow to cool completely for chocolate to set.
Enjoy.
And believe me, you will!
Ingredients
- 1 package brownie mix of your choice the size for a 9x13 pan, with ingredients called for on box
- 2 cups sweet or unsweet flaked coconut
- 12 ounce can Dulce De Leche*
- 1/4 cup evaporated milk
Topping: 1 cup Semi Sweet Chocolate Chips
Instructions
- Prepare brownies in a 9x13 pan according to package directions. Let cool.
- On large, rimmed baking sheet, spread out coconut and place in a 350 degree oven until toasted lightly golden, stirring often, about ten minutes.**
- While coconut is toasting, place caramel and evaporated milk in a microwave safe bowl or small sauce pot (if melting on stovetop). Heat at 45 second intervals, stirring after each, until just soft enough to blend well.
- Stir toasted coconut into caramel mixture until well combined. Place dollops of this all over top of cooled brownies and then spread to ice.
- Melt Chocolate Chips in microwave the same way you did the caramel. Once fully melted, allow to cool five minutes before spooning into a large zipper seal bag. Cut just the tip off and make zig zags all over top of coconut mixture. Allow brownies to sit until chocolate is set again and they are completely cool.
- Cut, serve, and enjoy!
Notes
** If you're feeling adventurous see post for faster way to do this
Nutrition
“Find yourself, and be that.”
~Anon
Yum 
Easy and safe (though not quick) Dulce de Leche method:
Can of condensed milk. (I only use cans with 2 ingredients: milk & sugar)
Place in a crock pot and cover the can with water.
Turn the crock pot on high and place cover.
2 – 8 hrs (2 hrs is really light and still somewhat fluid, 8 hrs is really dark and thick).
*Turn can over every couple hours to reduce crystals, and add hot water if level has dropped.
Turn off crockpot after allotted time and allow water and can to cool.
Remove can, open, and enjoy.
This is delicious but it is never ever ever ever safe to cook an unopened can of sweetened condensed milk. However you can open it and cook it in a double broiler or a low heat stirring constantly (even the microwave) and get the same result pretty quickly. We specifically studied the danger of doing this very thing in college culinary school so I just had to chime in since folks reading this will be doing so on a website I’m responsible for. Don’t take the chance. I promise the burns aren’t worth it for that one time it happens to you, no matter how many times it you get lucky.
I don’t understand the caramel part of the instructions. I bought all the ingredients but nothing is thick like caramel that needs to be thinned with evaporated milk. I have cooling brownies and don’t know what to do!
If you purchased the dulce de leche in a can, it is extremely thick and would have to be thinned to use. Perhaps you purchased a different type of caramel?
You didn’t miss a thing! I’d gotten to do the Cub Scout thing with a close male cousin. When later deciding to become a Girl Scout, had gone to a couple of meetings and reviewed their agenda of activities for the year, and had found the first couple and the year’s agenda so silly and overly girlie, that I hadn’t bothered getting the uniform and never went back. The Cubs were fun, the Girls were a dead bore! Putting a square knot in a triangle of fabric to form an arm sling, had been about as interesting and thrilling as it got.
Just wanted you to know you are not the only girl ‘Cub Scout’ I was den leader for my grandson’s troop so my granddaughter was a “Tagalong”. she got to do everything they did and loved it! Good times. WE tried the girl scout thing too, but had as much luck ad you did.
Our Dollar General carries the dulce de leche and we live in the sticks. There’s also a chocolate version but I’ve only seen it in one store that’s about three hours away. BTW, I was a cub mom and wanted to quit after the first meeting at my house!! The hubs was an Eagle scout so he became Scout Master for a church sponsored troop. We quickly learned that I do not like sitting on a board over a hole when I have to pee and sleeping on the ground is torture.
Samoa Girl Scout cookies are my family’s favorite. These look amazing…can’t wait to try them.!
I sure hope you get the chance to give them a try soon Rhonda, if you love those cookies you are going to really love these brownies!
Christy,I made them and they were Heavenly. ‘LOVE your recipes. In fact , you’re the only recipe site I follow now. I enjoy your recipes and friendly comments both! Thank You.
Thank you so much MarieAnn, that just made my year!!
I’m terrible at making brownies. They are either too dry or too doughy. Can you give me some tips please?
Thank you,
Marla
Only spray the bottom of your pan with cooking spray… and I never cook them over 20 minutes.
Most people seem to bake brownies a bit too long from what I have noticed.
Do you have any suggestions as to how to make this low carb or at least lower carb? Most specificalky what to use in place of the dulce de leche?
Thanks!
This isn’t one of those recipes I’d suggest adapting. I’d save this one for special occasions and have a small amount and enjoy it to the fullest 🙂
I just wonder if you could melt the chocolate chips in microwave already in the zip lock bag?
It is possible but you’d have to be really attentive. There is no insulation so the chips would have hot spots that could scald and form not spots, plus the plastic may end up melted by these hot spots. It’s easier to just put them in a bowl if you can, that helps them cook more evenly.
If you’re looking for low-carb recipes – this one is NOT for you. There are no substitutes for dulce de leche, sweetened condensed milk, and other delicious ingredients. Sometimes the hard choice is to bake, or not to bake – before the harder choice of eat/ don’t eat.
I am making this on Saturday afternoon for Sunday School. Do I need to refrigerate it until Sunday morning ? I was wondering if the Dulce de Leche would be ok at room temp for that period of time. I certainly don’t want to give Sunday School members food poisoning!
I think it would be fine but it wouldn’t hurt to put it in the fridge so given the circumstances I’d err on the side of caution 😉
I rarely comment on recipe posts because I’m usually too hungry. But this deserves it. Not only is this delicious recipe going to destroy my diet you managed to entertain me at the same time. It’s not often I’m entertained reading recipes so thank you!
🙂 I am so glad you commented and I hope you get to try the brownies soon!!
The video on your website doesn’t play
I couldn’t find Dulce de Leche in the store, so I made my own. I poured a can of sweetened condensed milk into an 8×8 baking dish, covered it with foil, placed the dish into a 13×9 pan and added water to the pan to come 3/4 of the way up the side of the dish. Baked it in a 425 degree oven for 90 minutes. No need to stir or anything, but I did add a bit more water to the pan about halfway through the baking time.
The result was thick, but not so thick that I needed to thin it with evaporated milk in order to stir in the coconut.
The brownies are delicious! Thanks for sharing this yummy recipe!
I am so glad you liked the brownies Diane and thank you so much for sharing how you made your Dulce de Leche!!!
Guess I don’t get it. You use the evaporated milk in the recipe but never the dulse de leche. What is that for???
Hey Sue! Check out the rest of the recipe, just scroll down. Maybe you only read the first half? That is a key ingredient and the star of several photos. The full printable recipe is at the bottom of the post 🙂 Hope this helps!
In this recipe Caramel = Dulce de leche.
When it says to “place caramel…” in step 3, it means “place Dulce de leche…”
Hope that helps! It’s a great recipe!