These Samoa brownies are fudgy brownies topped with homemade coconut caramel sauce and drizzled with chocolate. Perfect for any Girl Scout cookie lover!

I hate to admit it…but Girl Scout Cookie season has come to an end. What do they put in them that makes Girl Scout Cookies so damn addicting? I can actually get through a box in one sitting. And I have to say the cookies I have absolutely no self control with are Samoas. You know what else I have no control with? Brownies. And I don’t think you can ever have too much of a good thing, so here we are with Samoas Brownies AKA thick, fudgy brownies topped with the best coconut caramel you’ll ever have.

So read on at your own risk.

These Samoa brownies are fudgy brownies topped with homemade coconut caramel sauce and drizzled with chocolate. Perfect for any Girl Scout cookie lover!

What are Samoas

If you have never had Samoas, one, I am so sad for you, and two, please go purchase some immediately. You can probably find them on the black market. Sometimes Samoas are called Caramel DeLites…either way, they’re delicious. A crunchy, buttery shortbread topped with coconut and caramel and drizzled with chocolate. What more could you want?

All those flavors on a brownie? Oh YES.

These Samoa brownies are fudgy brownies topped with homemade coconut caramel sauce and drizzled with chocolate. Perfect for any Girl Scout cookie lover!

These Samoas Brownies are exactly what you’d expect: a rich chocolatey base, topped with our favorite caramel, desiccated coconut and a chocolate drizzle. Dare I say they are better than the Girl Scout Cookies.

I do.

These Samoa brownies are fudgy brownies topped with homemade coconut caramel sauce and drizzled with chocolate. Perfect for any Girl Scout cookie lover!

How to Make Coconut Caramel

I used to be so scared of making caramel. Every time a recipe called for it, I shied away and said, “Oh no thanks. I….err…don’t like caramel?”

Which is obviously a lie. EVERYONE like caramel. And the thing is….it’s actually not all that hard to make. No thermometers, no special pans. All it is is sugar, butter, and a touch of cream (yummy).

These Samoa brownies are fudgy brownies topped with homemade coconut caramel sauce and drizzled with chocolate. Perfect for any Girl Scout cookie lover!

So let’s break it down.

  1. Melt the sugar: Place a medium saucepan over medium heat. Add in the sugar and give the saucepan a little shake to create an even layer of sugar. This will ensure it all gets heated evenly. Use a heat resistant spatular to occasionally (don’t over mix) stir the sugar, making sure to scrape the bottom of the pan. The sugar will form clumps at first, but soon it will melt and start turning brown–this is right!
  2. Stir in the butter: Take the sugar off the heat, once it’s fully melted and an amber color. Stir in the butter. The mixture will bubble up from the temperature change. Stir until everything is completely combined and no chunks of butter remain. It will smell amazing.
  3. Pour in the cream and sea salt: Pour in the cream slowly, stirring to combine. Add the sea salt to taste–we love salt so we always use a heavy hand, but you can go less on the salt if it’s not your thing!
  4. Cook for another 30 seconds: After the cream and sea salt have been mixed in, return the pan to the heat and cook for thirty more seconds to thicken. 
  5. Stir in the coconut: Make sure you use unsweetened coconut. Otherwise your caramel will be SO sweet it’ll hurt your teeth. Trust me.  Once the coconut is stirred in voila–you have coconut caramel!

*If you want to ditch the coconut and just make regular caramel just omit the last step!

These Samoa brownies are fudgy brownies topped with homemade coconut caramel sauce and drizzled with chocolate. Perfect for any Girl Scout cookie lover!

So until the Girl Scouts come back for us, go ahead and make these Samoas Brownies to satisfy your chocolate coconut cravings.

XX

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Samoas Brownies

Samoas brownies AKA fudgy brownies topped with homemade coconut caramel sauce and drizzled with chocolate. Perfect for any Girl Scout cookie lover!
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 9 large brownies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale

Ingredients

for the brownies

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 unsweetened shredded coconut

for the chocolate drizzle

  • 1/4 cup chopped bittersweet chocolate

Instructions

for the brownies

  1. Prepare the brownies according to the directions and allow to cool.

for the coconut caramel

  1. While the brownies cool, make the 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 completely cooled.
  5. 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.
  6. Heat the chocolate for the drizzle in a microwave-safe bowl in 30 second increments.
  7. 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!

Keywords: brownies, chocolate, coconut, samoas, girl scout, coconut caramel, caramel, fudgy, delicious

Original Post:

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!).

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

71 comments

mira
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 🙂

annie@ciaochowbambina
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 🙂

The Blonde Chef
Reply

Love these samoa brownies!

Sarah | Broma Bakery
Reply

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

Cheryl
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!

Amanda @ Cookie Named Desire
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!!

Renee
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!!

Lisa @ Healthy Nibbles & Bits
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!

Camille K
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…

Medha @ Whisk & Shout
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!

cheri
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 🙂

Manali @ CookWithManali
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!!

marla
Reply

These bars look amazing!!! Pinned 🙂

Sarah | Broma Bakery
Reply

Thanks for pinning, Marla!!

Connie @ Sprig and Flours
Reply

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

Sarah | Broma Bakery
Reply

Thanks for pinning, Connie!!

Averie @ Averie Cooks
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 🙂

Amy @ Chew Out Loud
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!!

Thalia @ butter and brioche
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.

Jennifer @ Seasons and Suppers
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?!

Pamela @ Brooklyn Farm Girl
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!

Abby @ The Frosted Vegan
Reply

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

Sarah | Broma Bakery
Reply

You know my secrets…

ATasteOfMadness
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 🙂

Corey @ Family Fresh Meals
Reply

OMG. I just drooled on myself.

Sarah | Broma Bakery
Reply

I laughed so hard. Thank you for that!

Jessie @ Straight to the Hips, Baby
Reply

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

Sarah @ SnixyKitchen
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!

Traci | Vanilla And Bean
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!!

Diane | An Extraordinary Day
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 🙂

Josh
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

caroline
Reply

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

Kelli
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!

Lauren
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!

Ellen
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.

DavetteB
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!

Pam L.
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!

Pam L.
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 🙂

Tim B
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!

Patricia
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

Jamie
Reply

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!

Reagan
Reply

We were so confused as to how some days there are a lot of comments, and some days only a couple! Now it makes sense seeing that you guys are updating really old posts with new photos and content to keep the comments looking high. Super smart tactic! And love seeing the updates to old favorites! XOXO

Jenn
Reply

I love love your red wine brownies so I’m always willing to try one of your brownie recipes. These were much too sweet for my taste though. The brownies alone were too sweet and not enough chocolate flavor and then the caramel topping just upped the sweetness. I cut my pan into 16 and then ate half of one and it was intense! I thoroughly enjoyed the process of making them, I think this one just isn’t for me.

Sofi | Broma Bakery
Reply

Oh no! Did you use the new recipe for the Best Brownies ever or the original recipe that was posted awhile ago? This new recipe is much less sweet! So sorry about this Jenn! Keep on with the red wine brownies 🙂

Jenn
Reply

I used the link from this recipe. But I will say that I made these for the ladies at the front office of my kids’ elementary school because I’ve come in every Wednesday this whole year to pick up my son’s cello after his strings class. I see them so much I just wanted to make them an end of year something! So I tasted them (I taste everything I bake. It’s, um, quality control…) and they were a bit much for me, like I said. Anyway, the ladies at the school RAVED about them. I told them they almost didn’t have the caramel topping because I messed it up twice and they said “it was WORTH IT!” So there you have it. Keep up the good work!!

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