Samoas Brownies
Thin Mints may be the most popular Girl Scout cookies, but Samoas (or Caramel deLites, depending on your region) are definitely better. I mean, they have everything: a caramel coating, coconut and chocolate! Literally, what more could you want? Enter: Samoas Brownies. Imagine a fudgy-meets-cakey brownie base topped with coconut caramel and a final chocolate drizzle. Step aside, shortbread cookies, it's time for these brownies to carry the coconut-caramel torch of dessert glory!
🍳 Cook: 30 min🍽️ Makes 16
Ingredients
| ½ cup (115 g) | unsalted butter (brownies) |
| 1 cup (175 g) | semisweet chocolate chips, divided |
| ¾ cup (150 g) | granulated sugar (brownies) |
| ½ tbsp (8 ml) | vanilla extract |
| 1 tsp | espresso powder |
| 2 | large eggs |
| ¼ cup (30 g) | all-purpose flour |
| ¼ cup (20 g) | unsweetened natural or Dutch-process cocoa powder |
| ½ tsp | baking powder |
| ½ cup (100 g) | granulated sugar (coconut-caramel topping) |
| 3 tbsp (43 g) | unsalted butter, cubed (coconut-caramel topping) |
| ¼ cup (60 ml) | heavy cream |
| 1¼ cups (105 g) | unsweetened shredded coconut flakes |
| 2 oz (60 g) | 70% cacao dark chocolate, melted |
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8 x 8–inch (20 x 20–cm) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
- To make the brownies, place the butter and ¾ cup (130 g) of chocolate chips in a heatproof bowl and set it over a pan of gently simmering water to create a double boiler. Stir occasionally until the chocolate is fully melted. Remove the bowl from the heat and whisk in the granulated sugar, vanilla and espresso powder.
- In a small bowl, whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix.
- Add the flour, cocoa powder, baking powder and remaining ¼ cup (45 g) of chocolate chips and stir until just combined. Evenly spread the mixture into the prepared pan. Bake for 28 to 30 minutes, or until the brownies are just set.
- To make the coconut-caramel topping, heat the granulated sugar in a medium saucepan over medium heat, stirring with a high heat–resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick, amber-colored liquid as you continue to stir, about 10 minutes. Be careful not to let it burn! Once the sugar is completely melted, immediately add the butter and stir until the butter is melted, about 2 minutes. (Be careful with this step because the caramel will bubble rapidly when the butter is added.)
- Very slowly drizzle in the heavy cream while stirring. Allow the mixture to boil for 30 to 45 seconds and then remove it from the heat. Stir in the coconut flakes and set aside until the brownies are completely cool.
- Spread the coconut-caramel topping on top of the brownies once they're cool. Run a knife along the edges of the pan so the brownies don't stick to the pan.
- Spoon the melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small hole at the bottom corner of the bag. Drizzle the melted chocolate over the coconut-caramel topping. Set the brownies in the fridge to cool for about 30 minutes before cutting.
- Cover and store leftover brownies in an airtight container at room temperature for 3 to 4 days.
TOTAL TIME: 1 hour 30 minutes. YIELD: 16 brownies.