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Samoa Brownies

These Samoa Brownies bring together everything you love about Samoa cookies—toasted coconut, silky caramel, and rich melted chocolate—and layer them over a deeply fudgy, homemade brownie base. The result is an indulgent dessert bar that’s gooey, chewy, and irresistibly chocolatey. Every bite delivers a perfect mix of textures: crisp coconut flakes, smooth chocolate layers, soft brownie centers, and a caramel drizzle that ties it all together. Whether you’re baking for a party, gifting treats, or simply craving something over-the-top delicious, these brownies will absolutely satisfy your sweet tooth and earn instant rave reviews.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 16

Ingredients

Brownie Base

  • 2 large eggs
  • 3/4 cup unsalted butter
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup all-purpose flour

Toppings

  • 1 1/2 cups toasted sweetened coconut flakes
  • 1 cup semisweet chocolate melted with 2 tsp shortening
  • 1/2 cup melted caramels
  • 1/2 cup milk chocolate chips melted for drizzling
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat oven to 350°F and line an 8×8-inch pan with foil; coat with nonstick spray.
  • Melt butter and sugar in a saucepan over medium heat, stirring until sugar dissolves slightly; do not boil.
  • Whisk eggs, vanilla, and salt in a bowl.
  • Stir warm butter mixture into egg mixture with a spatula.
  • Add baking powder and cocoa powder; mix until combined.
  • Add flour and stir until a smooth brownie batter forms.
  • Spread batter into the prepared pan.
  • Bake 25–30 minutes or until set; cool completely on a wire rack.
  • Spread coconut flakes on a lined baking sheet.
  • Toast coconut in the oven 10 minutes, stirring often, until golden.
  • Melt semisweet chocolate and shortening in the microwave in 30-second intervals.
  • Pour melted chocolate over cooled brownies and spread evenly.
  • Sprinkle toasted coconut flakes on top.
  • Melt caramels in the microwave and drizzle over coconut.
  • Melt milk chocolate chips and drizzle over the caramel.
  • Sprinkle mini chocolate chips on top.
  • Let brownies set for 30 minutes before slicing.

Notes

Ingredient Substitutions

  • Use dark chocolate instead of semisweet for a richer topping.
  • Swap caramels with dulce de leche for easier melting.
  • Use unsweetened coconut if you prefer less sweetness.

Make-Ahead & Storage

  • Brownies stay fresh 4–5 days in an airtight container.
  • Refrigerate for firmer texture or keep at room temp for chewiness.
  • Freeze up to 2 months; thaw before serving.

Serving Variations

  • Add chopped pecans for extra crunch.
  • Drizzle white chocolate for a high-contrast finish.
  • Cut into smaller bite-sized squares for party trays.

Avoid Common Mistakes

  • Don’t overbake—brownies should still look slightly soft in the center.
  • Toast coconut carefully—it burns quickly.
  • Cool brownies fully before adding toppings or chocolate will melt into crumbs.