Treat hordes of holiday guests to the ultimate Pumpkin French Toast Casserole topped with juicy pomegranate arils and warm maple syrup. We are T-minus seven days until the …
Samoas Coconut Caramel Brownies
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There are a handful of recipes from the past 8 years that really stick out in my mind as all-time favorites. There is the crowd-friendly Slow Cooker Honey Garlic Chicken, the leftovers-loving Cheesy Mashed Potato Pancakes, and for the veggie enthusiasts, the 5-Ingredient Zucchini Fritters. But high atop the list of memorable desserts is none other than Homemade Samoas Cookies.
The DIY take on the classic Girl Scout cookie is getting some serious competition by joining forces with a chocolatey counterpart to form my latest and most favorite dessert, Samoas Coconut Caramel Brownies. Imagine a fudgy-meets-cakey brownie base topped with a chewy coconut-caramel mixture that’s sealed with a final chocolate drizzle.
So it’s your turn to step aside, shortbread cookies, and give brownies a chance to carry the coconut-caramel torch of dessert glory!
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Samoas Coconut Caramel Brownies
For the brownies:
- 1/4 cup vegetable oil
- 4 Tablespoons unsalted butter, melted and cooled
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup mini chocolate chips
For the coconut caramel topping:
- 3 cups lightly packed shredded sweetened coconut
- 15 ounces store-bought soft caramels (See Kelly’s Notes)
- 3 Tablespoons whole milk
- 1 cup mini chocolate chips
Make the brownies:
Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease the foil with cooking spray.
In a large bowl, whisk together the oil, melted butter, sugar and vanilla. Whisk in the eggs until the mixture is combined.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined then stir in the chocolate chips. Pour the batter into the prepared baking pan and bake the brownies for 25 to 30 minutes until they’re set in the middle. Remove the brownies from the oven and set them aside to cool while you make the coconut caramel topping.
Make the coconut caramel topping:
Preheat the oven to 350°F. Spread the coconut flakes into an even layer on a baking sheet. Bake the coconut for 10 to 12 minutes, stirring it halfway through, until it is toasted and golden brown. Transfer the toasted coconut to a large bowl.
Melt the caramels and milk in a double-boiler, stirring until the mixture is smooth. (See Kelly’s Notes.) Pour the caramel over the toasted coconut and immediately stir the mixture until the coconut is coated then quickly pour the hot mixture over the cooled brownies, pressing it into an even layer. (The brownies do not have to be cooled entirely prior to topping them with the coconut mixture.)
Once the coconut mixture has cooled, melt the chocolate chips in the microwave and transfer them to a sealable plastic bag or piping bag. Pipe the chocolate on top of the coconut mixture and set the brownies aside to cool completely until the chocolate on top has hardened. Slice and serve the brownies.
I prefer the Werther’s Original Soft Caramels, as they melt easily into a very smooth caramel.
A double-boiler consists of a larger saucepan filled with water and set over medium heat. You then set the smaller saucepan (filled with the caramels and milk) inside the larger one.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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