In honor of National Brownie Day: brownies topped with a homemade coconut caramel sauce and drizzled with chocolate!

In honor of National Brownie Day: Samoas Brownies. Brownies topped with a homemade coconut caramel sauce and drizzled with chocolate! | via Broma Bakery

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. 

In honor of National Brownie Day: Samoas Brownies. Brownies topped with a homemade coconut caramel sauce and drizzled with chocolate! | via Broma Bakery

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.

In honor of National Brownie Day: Samoas Brownies. Brownies topped with a homemade coconut caramel sauce and drizzled with chocolate! | via Broma Bakery

 

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. 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!

In honor of National Brownie Day: Samoas Brownies. Brownies topped with a homemade coconut caramel sauce and drizzled with chocolate! | via Broma Bakery

And 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!).

RECIPE

Samoas Brownies

Serves 9 large brownies     adjust servings

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 1½ 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!

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    66 comments

    Reply

    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
    Reply

    Happy brownie day! Thanks for pinning, Mira! And glad you enjoy them 🙂

    Reply

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

    Sarah | Broma Bakery
    Reply

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

    Reply

    Love these samoa brownies!

    Sarah | Broma Bakery
    Reply

    Thanks, Aubrie! My brownies and your sugar cookies should hang out

    Reply

    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
    Reply

    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!

    Reply

    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
    Reply

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

    Reply

    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
    Reply

    Haha. Thanks for appreciating all of them!!

    Reply

    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
    Reply

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

    Reply

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

    Sarah | Broma Bakery
    Reply

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

    Reply

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

    Sarah | Broma Bakery
    Reply

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

    Reply

    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
    Reply

    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 🙂

    Reply

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

    Sarah | Broma Bakery
    Reply

    Thanks for pinning! Come over and have one!!

    Reply

    These bars look amazing!!! Pinned 🙂

    Sarah | Broma Bakery
    Reply

    Thanks for pinning, Marla!!

    Reply

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

    Sarah | Broma Bakery
    Reply

    Thanks for pinning, Connie!!

    Reply

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

    Sarah | Broma Bakery
    Reply

    Thanks! Totally inspired by your bite mark shots 🙂

    Reply

    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
    Reply

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

    Reply

    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
    Reply

    So delicious. So, so delicious.

    Reply

    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
    Reply

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

    Reply

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

    Sarah | Broma Bakery
    Reply

    I would totally share these with you!

    Reply

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

    Sarah | Broma Bakery
    Reply

    You know my secrets…

    Reply

    This is what I need right now!!

    Sarah | Broma Bakery
    Reply

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

    Reply

    OMG. I just drooled on myself.

    Sarah | Broma Bakery
    Reply

    I laughed so hard. Thank you for that!

    Reply

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

    Reply

    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!

    Reply

    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!!

    Reply

    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
    Reply

    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 🙂

    Reply

    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
    Reply

    Correct! Happy baking, Josh

    Reply

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

    Reply

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

    Sarah | Broma Bakery
    Reply

    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!

    Reply

    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!

    Reply

    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.

    Reply

    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!

    Reply

    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!

    Reply

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

    Sarah | Broma Bakery
    Reply

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

    Reply

    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
    Reply

    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!

    Reply

    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
    Reply

    That’s FANTASTIC! Thank you so much, Patricia!!! <3 <3 <3

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