Samoa Brownies with Caramel (Printable)
Fudgy Samoa-style brownies topped with caramel, toasted coconut and a chocolate drizzle.
# Ingredient List:
→ 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, unwrapped (about 40 candies)
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)
# How to Make:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift the brownies out later.
02 - In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating after each addition, then stir in the vanilla extract until the mixture is smooth and glossy.
03 - Sift the cocoa powder, all-purpose flour, salt, and baking powder directly into the wet mixture. Fold gently with a spatula until just combined — do not overmix to keep the brownies fudgy.
04 - 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.
05 - While the brownies cool, spread the shredded coconut evenly on a rimmed baking sheet. Toast in the oven at 350°F for 5 to 7 minutes, stirring halfway through, until the coconut turns a deep golden color. Remove and set aside to cool.
06 - Place the unwrapped caramel candies and milk or heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each burst, until the caramel is completely melted and silky smooth.
07 - Fold the toasted coconut into the melted caramel until evenly coated. Spread the coconut-caramel mixture in a thick, even layer over the completely cooled brownie base, pressing gently to adhere.
08 - Place 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 smooth and free of lumps.
09 - Using a fork or spoon, drizzle the melted chocolate in zigzag lines across the coconut-caramel layer. Let the brownies set at room temperature, or refrigerate for 30 minutes until the chocolate firms up.
10 - Grip the parchment overhang and lift the entire slab of brownies out of the pan. Place on a cutting board and slice into 16 even squares using a sharp knife. Wipe the blade clean between cuts for neater portions.
# Helpful Tips:
01 -
- The caramel coconut topping is basically edible nostalgia wrapped around a fudgy brownie that tastes like your childhood cookie order got a serious upgrade.
- You probably already have most of the brownie base ingredients sitting in your pantry right now, which means this dessert is always one caramel run away from happening.
02 -
- Those caramel candies will seize and turn into a rock hard lump if you try to melt them without adding a splash of milk or cream, so always include that liquid.
- The coconut can go from perfectly golden to charcoal in under a minute, so set a timer and stay right next to the oven door.
03 -
- Unwrap all the caramels before you do anything else because nothing derails your cooking flow like peeling sticky foil with caramel coated fingers.
- Refrigerating the finished brownies for 30 minutes before cutting makes the layers firm enough to slice cleanly without squishing the topping everywhere.