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A close-up of caramel and coconut dessert bars topped with a drizzle of chocolate and chocolate chips, arranged on a white surface.
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Samoa Brownies

These brownies turn a cookie craving into a full pan of chocolate caramel goodness with toasted coconut and drizzled chocolate on top.
Prep Time20 minutes
Cook Time50 minutes
Chill Time30 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 16 Brownies
Calories: 133kcal
Author: Laura

Ingredients

  • 1 boxed brownie mix for 8x8 pan
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 1 egg
  • 2 cups shredded coconut
  • 1 bottle caramel ice cream topping 16 ounces
  • 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 8x8 baking pan
  • Stir together the brownie mix oil water and egg just until combined
    A glass mixing bowl filled with chocolate brownie batter is being stirred with a white spatula.
  • Spread the batter evenly into the prepared pan
    Brownie batter spread evenly in a parchment-lined square baking pan, ready to be baked.
  • 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
    A baking sheet lined with parchment paper holds an even layer of toasted shredded coconut. A can with an orange label is partially visible in the background.
  • 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
    A glass bowl containing shredded coconut mixed with caramel sauce, being stirred with a white spatula.
  • Spoon the coconut mixture evenly over the cooled brownies
    A square baking pan lined with parchment paper contains an unbaked oat mixture. A small bowl of chocolate chips is placed beside the pan.
  • 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
    A hand holds a piping bag filled with chocolate, drizzling it in lines over a tray of baked dessert.
  • Refrigerate until fully cooled and set
  • Slice and serve
    A batch of sixteen caramel coconut bars with chocolate drizzle, arranged in a grid on parchment paper.

Video

Notes

  • Watch the coconut closely as it can brown quickly
  • Chilling helps the caramel layer firm up for cleaner slices

Nutrition

Serving: 1 Serving | Calories: 133kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg