Samoa Brownies
If you love the flavor of everyone’s favorite Girl Scout Cookie, these easy Samoa Brownies are about to be your new go-to treat. Starting with a boxed mix keeps things simple while the coconut, caramel, and chocolate topping brings that familiar cookie shop flavor home. It’s a fun shortcut dessert that feels a little extra without adding a lot of work.
Samoa Brownies are rich, chewy, and layered with toasted coconut and gooey caramel on top of a soft brownie base. The drizzle of chocolate adds that classic cookie-style finish while the toasted coconut gives a little crunch. Every bite tastes like a brownie crossed with a caramel coconut cookie.
Why just buy the cookies when you can turn those same flavors into a bigger, shareable dessert? These brownies take the idea of a Samoa cookie and stretch it into something perfect for parties, bake sales, or just a weekend treat. They’re also a great way to change up a standard boxed brownie.
Ingredient List For Samoa Brownies
Using a brownie mix keeps these brownies so easy to make. I mean if you make your own brownies and love them the most, then by all means use your own recipe! Toasting coconut is so easy to do but just be sure you don’t burn it.
- boxed brownie mix, I used Ghiradelli, but you can use any brownie mix that makes an 8×8 inch pan, just also add the oil/butter, eggs and water as called for on your box of brownie mix
- vegetable oil
- water
- egg
- shredded coconut
- caramel ice cream topping
- semi sweet chocolate chips
You can use any boxed brownie mix that bakes in an 8×8 pan for this recipe, just prepare it exactly as directed on the back of the box. Different brands call for slightly different ingredients like eggs, oil, or water, so follow those instructions to get the right texture before adding the Samoa-style toppings.
Once the brownies are baked, you build the coconut and caramel layer right on top, so there’s no need to adjust the mix itself. Just bake them up as called for on the back of the box in an 8×8 pan.
How to Store Samoa Brownies
Keep the brownies covered in the fridge so the caramel layer stays set and easy to slice. They’ll keep well for several days, and you can let them sit at room temperature for a few minutes before serving if you want a softer texture.
Samoa Brownies
Ingredients
- 1 boxed brownie mix for 8×8 pan
- 1/3 cup vegetable oil
- 1/2 cup water
- 1 egg
- 2 cups shredded coconut
- 16 oz caramel ice cream topping
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 325°F or follow the directions on your brownie mix
- Lightly grease an 8×8 baking pan
- Stir together the brownie mix oil water and egg just until combined
- Spread the batter evenly into the prepared pan
- Bake for 40 to 50 minutes
- Cool the brownies in the pan on a wire rack
- While the oven is still on spread the coconut on a parchment lined baking sheet
- Toast for 3 to 5 minutes stirring often until evenly browned
- Remove from the oven and let cool slightly
- Stir the caramel into the toasted coconut until combined
- Spoon the coconut mixture evenly over the cooled brownies
- Melt the chocolate chips in the microwave in short bursts stirring between each
- Transfer the melted chocolate to a piping bag or use a fork
- Drizzle chocolate over the brownies
- Refrigerate until fully cooled and set
- Slice and serve
Video
Notes
- Watch the coconut closely as it can brown quickly
- Chilling helps the caramel layer firm up for cleaner slices
Theres no way these are 130 calories. Maybe without the topping?
Let me run the nutrition information again!
Ok Mary, I ran this through the nutrition calculator again. I realized one of the ingredients was entered incorrectly. This makes 16 brownies from an 8×8 pan and each one comes out to 195 calories per brownie.
Am I able to use a 9×13 brownie mix if I double the toppings?
I don’t see why not!