Samoa Brownies
Our Samoa Brownies are a super-easy version of the classic kicked-up brownie. Rich brownies made with boxed mix are topped with caramel and toasted coconut for an irresistible treat.
Brownies are always a great choice for dessert or a sweet addition to parties. We love the classic version, but getting creative is always fun, too! That’s why we love variations like chocolate cheesecake brownies, gingerbread brownies, and even candy cane brownies.
Now, we’re adding these Samoa brownies to the mix. Literally – a mix. They’re so easy made with a boxed mix, and the toasted coconut caramel topping is just as simple and delicious.
They’re the perfect snack or dessert after dinners like sheet pan kielbasa and veggies, loaded potato meatloaf casserole, or our copycat McRib.
Table of contents
Why You’ll Love This Recipe
- Limited Ingredients: You’ll only need a handful of simple ingredients to make these brownies.
- So Easy: These are made with boxed brownie mix and only take a little over an hour to make.
- Super Rich: The brownies combined with the caramel coconut topping create super-rich brownies.
- Versatile: These make the perfect dessert or addition to any party.
- Great for Prep: These are freezer-friendly, so you can make extra for future meals and special occasions.
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Boxed Brownie Mix: Using a boxed mix gives you delicious results without a ton of added work.
- Shredded Coconut: Toasted shredded coconut adds classic tropical flavor.
- Caramel Sauce: Caramel sauce mixed with the coconut gives the brownies their ooey-gooey top layer.
Variations
- Brownie Mix: Use your favorite brownie mix for this recipe. They all work and add their own flavor profile to the recipe.
- Chocolate Chips: Milk, semi-sweet, or dark chocolate chips all work well for drizzling on these brownies.
- Add Nuts: Top the brownies with your favorite chopped nuts for more flavor and texture.
How to Make Samoa Brownies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix and bake the brownies according to the package directions for an 8×8 pan. Set aside to cool a little.
- Toast the coconut in a pan while the brownies cool. Then, mix them with the caramel sauce, reserving about 1/4 cup of the sauce. Spread the mixture over the brownies.
- Melt the chocolate chips. Then, pour the chocolate into a Ziploc bag and snip off the corner. Drizzle the chocolate over the brownies.
- Add the reserved caramel sauce to another Ziploc bag, snip the corner, and drizzle onto the brownies. Chill until set and enjoy!
Expert Tips
- Line your pan with parchment paper, leaving an overhang on either side to make removing the brownies easier.
- Mix your brownie batter until just combined for the best texture.
- To avoid overbaking your brownies, check them about 5 minutes early and continue baking if necessary. They’re done when a toothpick inserted into the center comes out almost clean.
- Use a very sharp knife to easily cut the brownies and avoid jagged edges.
Samoa Brownies FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Somoa brownies are rich brownies inspired by the classic Girl Scout cookies, featuring fudgy brownies topped with a caramel-coconut mix and drizzled with chocolate and more caramel.
Toasted coconut will be a light golden brown color and have a nutty smell. Dark brown coconut is burned.
Refrigerate these brownies in an airtight container for up to 4 days. For longer storage, wrap them in plastic wrap and freeze in an airtight, freezer-safe container for up to 3 months.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Samoa Brownies
Equipment
- 8×8-inch baking dish
- parchment paper
- large mixing bowl
- Medium skillet or saucepan
- Medium mixing bowl
- Small microwave-safe bowl
- Butter knife or toothpick (for doneness test)
- Rubber spatula or spoon
- Measuring cups
- 2 small zip-top bags
- scissors
- Microwave
- Oven
Ingredients
- 18 ounces brownie mix plus ingredients listed on the box
- 2 ½ cups shredded coconut
- 14 ounces caramel sauce divided (set aside ¼ cup)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to the temperature listed on the brownie box for an 8×8 pan.
- Line an 8×8 baking dish with parchment paper.
- Prepare the brownie batter according to package instructions.
- Pour batter into prepared dish and bake for 35–45 minutes.
- Insert a butter knife or toothpick into the center.
- If batter is still wet, bake an additional 5 minutes.
- Remove from oven and let brownies cool for 35 minutes.
- While brownies cool, heat a medium skillet over medium heat.
- Add shredded coconut and toast, stirring frequently, until golden brown.
- Remove from heat.
- Transfer toasted coconut to a medium bowl.
- Add caramel sauce, reserving ¼ cup for later.
- Stir until evenly coated.
- Spread mixture evenly over cooled brownies.
- Microwave chocolate chips in a small bowl for 30 seconds, stirring until smooth.
- Transfer melted chocolate to a zip-top bag and snip a small corner.
- Drizzle chocolate over the brownies.
- Add reserved ¼ cup caramel to another zip-top bag.
- Snip the corner and drizzle in the opposite direction of the chocolate.
- Chill brownies in the refrigerator for 1 hour or freezer for 30 minutes.
- Slice into squares and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
