Go Back
Decadent Samoa Cookie Brownies with layers of caramel, coconut, and chocolate.

Samoa Cookie Brownies

Samoa Cookie Brownies combine a chewy brownie base, a delicious caramel coconut layer, and a chocolate drizzle for a bakery-style treat that's easy to make at home.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 box Brownie mix Plus eggs, oil, and water as per package instructions.
Caramel Coconut Layer
  • 11 oz Caramel bits or soft caramels Melted, with additional milk or cream.
  • 2-4 tablespoons Milk or cream To melt the caramels.
  • 1 cup Shredded coconut Sweetened or unsweetened.
  • 1 pinch Salt
Chocolate Drizzle
  • 1 cup Chocolate chips or melting wafers Semi-sweet preferred.
  • 1-2 tablespoons Butter or coconut oil To help drizzle smoothly.

Method
 

Preparation
  1. Bake the brownies in a 9×13 pan according to recipe or box instructions. Let them cool until just barely warm or fully cool.
  2. Spread shredded coconut on a baking sheet and toast at 350°F for about 5 to 10 minutes, stirring occasionally until golden.
Caramel Coconut Layer
  1. Melt the caramels with milk or cream in the microwave or on the stove, stirring often. Mix in the toasted coconut and salt, then spread over the cooled brownies.
Add the Chocolate
  1. Melt the chocolate chips with butter or coconut oil until smooth. Drizzle over the caramel layer.
Chill and Slice
  1. Refrigerate for 30 to 60 minutes to let the topping firm up, then slice into squares using a sharp knife.

Notes

For best results, let the brownies cool completely before adding the caramel layer. Toasting the coconut enhances the flavor. Slice cleanly by chilling and using a sharp knife wiped between cuts.