samoa brownie with bite taken out

So for those of you that don’t follow me on Instagram (which you should and we should be friends), yesterday I posted a ‘gram of these babies and said how excited I am. Excited why? BECAUSE TODAY IS NATIONAL BROWNIE DAY. I’m not sure who to thank for this glorious day of recognition of the best baked good out there, but to whoever you are: thank you.

I’ve loved brownies since I was a kid. To me, they are perfect. Chocolatey, fudgy, rich, and filling. Brownies don’t mess around. They’re like the dog of the dessert world. Almost everybody loves them, they’re outgoing, and they come in all shapes and sizes. They may not be the most complicated beast, but they sure make you happy every time you see them. 

Now, does everyone remember those beautiful Girl Scout cookies with a shortbread crust, caramel coconut top, and fudgy drizzle? Everyone has their favorite Girl Scout cookies, and these were always my sister Rebe’s. We were off and on Girl Scout in elementary school, and I can say think it was mostly for the cookies.

 samoa brownies on a baking tray

Every year we would buy at least 6 boxes of cookies, 2 for each of us. My mom was all about the Peanut Butter Patties (/Tagalongs? What’s with that?), I was obsessed with Thin Mints, and my sister was the Queen of Caramel deLites (aka Samoas). She was the smallest child, yet could eat Caramel deLites BY THE TENS. And she happily did throughout growing up. In addition, we’d totally have a box of Lemon Pastry Cremes for once everything else ran out.

So these are for you, Rebe! You can bet I’ll be making these for you over Christmas!

samoa brownies

How to make these Samoa brownies

The brownies themselves are super easy to whip up, but they do require some layering. To make the Samoa brownie base, you’ll first need to melt the butter. Then stir in the sugar, eggs, vanilla extract, salt, and a teaspoon of coffee. You won’t be able to taste the coffee, but it’ll make the chocolate brownies taste even richer. (You can also throw in a little instant espresso powder!).

Once combined, fold in the flour and cocoa powder, then add the bittersweet chocolate. I used chocolate discs in this recipe, but bittersweet chocolate chips would also work! Bake the brownies for around 30 minutes, or until a knife inserted into the center comes out clean.

While the brownies are baking, make the caramel coconut topping. To make homemade caramel, you first need to heat the sugar in a saucepan over medium heat for about five minutes (don’t add water or anything else to the pan, just the sugar!). The sugar will begin to melt and will eventually turn a lovely golden brown.

Remove the melted sugar from the heat and stir in the butter. At this point, the caramel will begin to violently bubble, which is what you want. Stir in the heavy cream and salt, then return to the heat and stir until combined. Remove from the heat, mix in the shredded coconut, and allow the caramel to cool completely until the brownies are ready to frost.

The final step of this recipe is melting a little more chocolate and drizzling it on top of these rich Samoa brownies. Yum!

 

samoa brownies with chocolate drizzled on top

Also, I apologize for so many brownie posts in the last few weeks. I just can’t contain my excitement. Don’t worry, I’ll get to holiday cookies very soon (hello, Wednesday post!).

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Samoas Brownies

  • Author: Sarah Fennel
  • Yield: 9 large brownies

Ingredients

For the brownies

  • 3/4 cup cocoa powder
  • 1 1/2 cups sugar
  • 2 eggs
  • 12 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup bittersweet chocolate disks
  • 1 teaspoon brewed coffee (optional)

For the coconut caramel

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, room temp, cut into tablespoons
  • 1/2 cup heavy cream, room temp
  • 2 1/2 cups sweetened, shredded coconut

For the chocolate drizzle

  • 1/4 cup chopped bittersweet chocolate

Instructions

Make the brownies

  1. Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
  2. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. Toss in bittersweet chocolate disks.
  3. Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 35 minutes, or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool for 15 minutes before topping with caramel sauce.

Make the coconut caramel

  1. While the brownies are baking, make your coconut caramel. In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
  2. After 5 minutes, the sugar should become fully melted. Once it becomes an amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
  3. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
  4. Next, pour in the heavy cream and sea salt. You can use 1 to 1 1/2 teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat. Stir in coconut flakes. Set aside until brownies are cooled.

Assemble the brownies

  1. Once the brownies have cooled for 15 minutes, run a knife along the edges so they don’t stick to the pan. Spread the coconut caramel on top of the brownies. Again, run a knife along the edges to prevent anything from sticking to the pan.
  2. Heat the chocolate in a microwave-safe bowl in 30 second increments. Stir in between each heating.
  3. Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve!

More homemade brownie recipes from Broma Bakery:

Blackberry Brownie Ice Cream Sandwiches

Red Wine Brownies

Mocha Brownies with Coffee Frosting and Oreos

White Chocolate Brownies

Peppermint Bark Brownies

67 comments

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Happy National Brownie Day Sarah! These look gorgeous. Love the coconut, chocolate and caramel on top! No need to apologize, I love brownies! PINNED!

Sarah | Broma Bakery
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Happy brownie day! Thanks for pinning, Mira! And glad you enjoy them 🙂

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Oh my! These look to die for!! I can’t handle all this yummy goodness!

Sarah | Broma Bakery
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My hips couldn’t handle it, but I ate them anyways. Teeheehee 🙂

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Love these samoa brownies!

Sarah | Broma Bakery
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Thanks, Aubrie! My brownies and your sugar cookies should hang out

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In honor of National Brownie Day, Sarah? Really? Don’t you mean in honor of your total, utter obsession with brownies? You can’t fool me! You are le brownie QUEEN. Oddly I’m not really a brownie fan, BUT.. and that’s a big but.. every. single. brownie recipe you post makes me rethink my entire life. Well, maybe just the brownie-meh part, but definitely that part. You take them to this level that I am totally down with. I need to just buckle down and make like six of your recipes one day! And that day might just be.. tomorrow.. oh yeahh…

Sarah | Broma Bakery
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YOU NEED TO DO IT. I have to say, though, I’m Broma brownied out for a bit. Gotta show that I can be versatile… So glad you like them, Cheryl!

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Samoas are th best Cookies ever made and to have them in brownie form is Just magical! I can’t wait to make these!!

Sarah | Broma Bakery
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They really are the best cookies, aren’t they? I can’t wait for you to make them!!

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Gosh soooooo goood! I want one, right now. I really can’t take it anymore after first seeing those 2 photos on Instagram, and now these gorgeous photos over here.

Sarah | Broma Bakery
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Haha. Thanks for appreciating all of them!!

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Samoas are my absolute favorite cookie, and I can’t believe you made a brownie version of it! My mouth is watering over here.

Sarah | Broma Bakery
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So glad that’s your natural reaction! I’m doing something right… Haha!

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Oh my oh my. These look fantastic! And that coconut caramel! So yum!

Sarah | Broma Bakery
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Thank you! Seriously the best part. I just eat it off the top. Shhhh…

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Your photography is stunning and NEVER apologize for brownies! Yum, samoas are my fave GS cookie!

Sarah | Broma Bakery
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Thank you, Medha! I always appreciate photography compliments, maybe even the most of all!

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Hi Sarah, for some reason I have not been receiving your email posts. I will sign up again. Anyway, I love samoas cookies, how creative!

Sarah | Broma Bakery
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Oh no!! You should sign up with FeedBurner. Please let me know if it’s still an issue, as it’s definitely something I should be looking into!
And thank you for the compliments 🙂

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I don’t think I can handle this! GAAHHH!! These brownies are to die for Sarah!!! Give meeeeeeeeeeee!! Pinnnnedd!

Sarah | Broma Bakery
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Thanks for pinning! Come over and have one!!

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These bars look amazing!!! Pinned 🙂

Sarah | Broma Bakery
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Thanks for pinning, Marla!!

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My favorite cookie in brownie form! This is a dream come true (: Pinned!

Sarah | Broma Bakery
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Thanks for pinning, Connie!!

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Just saw these on FG…OMG INSANE! That bite mark shot. I love it! Have to have these! pinned!

Sarah | Broma Bakery
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Thanks! Totally inspired by your bite mark shots 🙂

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Wow, these look totally edible right through the screen! My boys would adore these, and I love the simplicity of ingredients. Perfect Christmas treat for those who grew up on Girl Scout cookies 🙂

Sarah | Broma Bakery
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Right?! I’m so excited to make more. And I hope your boys like em!!

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Brownie day is definitely a celebration that should be turned into a national holiday! These look totally delicious.. I love samoas so I can imagine how delicious they must have tasted!

Sarah | Broma Bakery
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So delicious. So, so delicious.

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How on earth did I not know about national brownie day??!! At least I can live vicariously through your fabulous version. Beautiful!

Sarah | Broma Bakery
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I give all my treats to the clothing store below us. They told me about it a week ago. Perfect timing, right?!

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Hand me 1, hand me 2, hand me 6… I would be pure dangerous around these delicious brownies!

Sarah | Broma Bakery
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I would totally share these with you!

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Those brownies though!! Dang girl, I just want to dive into those, mouth first!

Sarah | Broma Bakery
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You know my secrets…

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This is what I need right now!!

Sarah | Broma Bakery
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Let me know if you make them!! I’ll be happy to hear what you think 🙂

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OMG. I just drooled on myself.

Sarah | Broma Bakery
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I laughed so hard. Thank you for that!

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These brownies are simply divine looking. Amazing photography as well!

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1. Never apologize for too many brownies. NO SUCH THING.
2. Somehow you fell off my reader and I’VE BEEN MISSING YOUR RECIPES. I just had a panic attack and got really mad at bloglovin (even though it was probably my own fault…)
3. I want to recover by shoving 100 of these in my mouth. Or at least just one. I wish I was your sister over the holidays. Jealous!

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I think it should be national brownie month! Samoas were ALWAYS my favorite GS cookies, but I haven’t bought them in probably 10 years! I’m hesitant to make these however because I know I’ll devour them ALL IN ONE setting like I almost did your salted caramel brownies two weeks ago!! Luckily my husband saved me from myself! You are such a dear sister… Rebe’ is going to love these! Thank you for your inspiration, Sarah!!

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Oh my goodness! These look amazing! I’m off to pin them and make them in a few weeks…after I recover from my sweets coma. 😉 One quick question. What are bittersweet chocolate disks?

Sarah | Broma Bakery
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Hi, Diane! Bittersweet chocolate disks are basically big chocolate chips. They are smaller than a nickel, but bigger than a standard chocolate chip. I may have been using my own terminology when I described them as such! I used a Ghirardelli product. Hope this helps and please let me know how they turn out! Happy baking 🙂

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Do you just line the bottom of the pan with the parchment paper and then pour the brownie mix on top of it?

Sarah | Broma Bakery
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Correct! Happy baking, Josh

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wow they look amazig. awsome blog and i will try many of these thing.

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These turned out super bad. Not sure what I did differently but the coconut topping was extremely bitter.

Sarah | Broma Bakery
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Hi, Kelli! That’s odd, considering the coconut topping is sweetened & shredded coconut plus caramel. Did you in fact use these things? Thanks for your feedback!

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Kelli,

There are 2 things I want to point out- regarding the caramel, any bitter flavor is from the caramel being burnt. I’ve never made caramel before and tried 2 times yesterday with no success, just bitter flavor. The coloring of my second batch looked spot on, though it must not have been because of the bitterness. Her caramel recipe is not to fault as it’s pretty standard. My recommendation is to read up on how to make caramel (I’ve visited dozens of sites!) and to take away your recipe rating as it wasn’t her fault 🙂

I have to say, though, I’m shocked she didn’t know this was a telltale sign of overcooked caramel. Just a little reading done on my part to figure it out!

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I just made these brownies and they look scrumptious! Only thing I want to comment on negatively is the amount of caramel topping…………………….is that there is far too much of it. I could have made four pans and still would have had some left over.

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These look yummy! Never had a samoa (never met a girl scout cookie that was better than any I could make), but I see these in my future. If I add nuts, it will be like German chocolate cake topping! I could see this topping on lots of things.

Gotta mark National Brownie Day on the Calendar!

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Quick question: I noticed in the written-out directions that under making the coconut/caramel, the directions say pour in heavy cream AND SEA SALT (but I don’t see any sea salt in the ingredients list).
About how much sea salt?
Thanks!

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Ooooooooops! If I’d only READ FURTHER! SORRY, ignore my question. (she walks away blushing!)

Sarah | Broma Bakery
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Not to worry, Pam! Hope you enjoy the brownies as much as I did 🙂

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Like some other Posts I found that the Caramel topping was a tad Bitter. It was my first attempt at making Caramel so maybe I did wait a little too long before removing from heat. I thought I had a very nice golden color but forgot that it will continue to cook. Oh well, mental note for next time. The only other thing was for me 2 1/12 Cups of Coconut was a bit much for me. But my wife thoroughly enjoyed them. So much so I had to remove them from the house they were to tempting. LOL

Sarah | Broma Bakery
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Ha! That’s a good sign, Tim. And as for the caramel being bitter, this does happen when the sugar burns. It’s a pretty standard caramel, so my advice would be next time to place it on a slightly lower heat. Still, my apologies! Thank you so much for making (and commenting!), and let me know what you bake up next!

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I baked these for a birthday party and they turned out AMAZING and received rave reviews from everyone! Probably one of the best things I’ve ever baked! The salted caramel was incredible and turned out perfect. Not sure why other reviewers thought they had too much. I’m not a huge coconut fan and I still loved these! I think it depends a lot what type you used as I used a more natural coconut from Trader Joe’s as opposed to the heavily sweetened version from the grocery store. Highly recommend these amazing brownies!

Sarah | Broma Bakery
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That’s FANTASTIC! Thank you so much, Patricia!!! <3 <3 <3

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These were fantastic! The recipe was straightforward and easy to follow and the brownies came out great. I made them for a few friends and they were all raving about them. The only complaint I have (and it might be personal) is I found the brownies to be very dense and fudgey, when I prefer a more flaky brownie. They tasted delicious but the density kept me from eating more than one because they were so decadent. The caramel was outstanding! I want to make just a tub of this to have on hand! Thank you for sharing your fabulous recipes!

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