Samoa Brownies with Caramel (Printable)
Fudgy Samoa-style brownies crowned with caramel, toasted coconut and a chocolate drizzle.
# 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 (about 40 pieces), 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 unsalted butter (optional, for smoother consistency)
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large mixing bowl, whisk melted butter and granulated sugar until well combined. Add the eggs one at a time, beating after each addition until smooth. Stir in the vanilla extract. Fold in the cocoa powder, all-purpose flour, salt, and baking powder until just incorporated — do not overmix.
03 - Pour the batter into the prepared pan and spread it into an even layer. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack.
04 - While the brownies cool, spread the shredded coconut evenly on a rimmed baking sheet. Toast in the 350°F oven for 5 to 7 minutes, stirring halfway through, until the coconut is golden brown. Remove and set aside to cool.
05 - Place the unwrapped caramel candies and milk (or cream) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the caramels are fully melted and the mixture is smooth and pourable.
06 - Fold the toasted coconut into the melted caramel until evenly coated. Spread the coconut-caramel mixture in an even layer over the cooled brownie base, pressing gently to adhere.
07 - Combine the chopped semi-sweet chocolate and coconut oil (if using) in a microwave-safe bowl. Melt in 20-second intervals, stirring between each, until the chocolate is completely smooth and glossy.
08 - Drizzle the melted chocolate over the coconut-caramel layer in a decorative pattern. Let the brownies set at room temperature, or refrigerate for 30 minutes until the chocolate firms up.
09 - Using the parchment overhang, lift the brownies out of the pan. Cut into 16 even squares with a sharp knife. Serve at room temperature for the best texture.
# Expert Advice:
01 -
- The chewy coconut caramel layer tastes like you spent hours making candy from scratch when you really just melted store bought caramels.
- These brownies disappear from every bake sale, potluck, or kitchen counter within hours, guaranteed.
02 -
- Wait until the brownies are completely cool before adding the caramel layer, or the heat will melt into the brownie and create a soggy mess.
- Watch the coconut like a hawk in the oven because it goes from perfectly golden to burnt in under a minute.
03 -
- If you are short on time, a boxed brownie mix works beautifully as the base and nobody will know the difference.
- Refrigerating the finished brownies for 30 minutes before slicing firms up every layer so nothing smears.