My Samoa brownies recipe is a brownie version of the Samoa cookie, where chocolate, caramel, and coconut combine to make a decadent dessert.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: brownies
Servings: 6
Calories: 649kcal
Ingredients
1boxbrownie mix of your choicefor a 9x13 pan, with ingredients called for on the box
2cupssweet or unsweetened flaked coconut
112-ounce candulce de leche
1/4cupevaporated milk
1cupsemi-sweet chocolate chips
Instructions
Prepare brownies in a 9x13 pan according to package directions. Let cool.
1 box brownie mix of your choice
On a large rimmed baking sheet, spread out coconut and place in a 350-degree oven until toasted lightly golden, stirring often (about 10 minutes).
2 cups sweet or unsweetened flaked coconut
While the coconut is toasting, place caramel and evaporated milk in a microwave-safe bowl or small saucepot (if melting on the stovetop). Heat at 45-second intervals, stirring after each, until just soft enough to blend well.
1 12-ounce can dulce de leche, 1/4 cup evaporated milk
Stir toasted coconut into the caramel mixture until well combined. Place dollops of this all over the top of the cooled brownies and then spread to ice.
Melt the chocolate chips in the microwave the same way you did the caramel. Once fully melted, allow to cool for 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.