October 28, 2013

Samoa Brownies

If you've got any Girl Scouts in your life or your neighborhood then you've probably heard of or eaten those insanely good Samoa Cookies they have.  They are one of my favorites, so I was thrilled to see a brownie that mimics that flavor.  

Much to my dismay, my husband said he wasn't a huge caramel fan AFTER I'd already made a batch of these.  How he's been married to me for 14 years without my knowledge of this personality flaw is beyond me.  Caramel is by far one of my favorite flavors.  However, he's a trooper and still tried them to make sure they were edible.  After his third one, he agreed they are pretty fantastic.  Very chewy, gooey, sweet and flavorful all rolled into one brownie.  

My husband said that his only fix would be to have less topping.  So if you'd like to scale back feel free to cut that part of the recipe in half. This full recipe does pile on the caramel and coconut. 

Easy to assemble but do allow yourself some time for cooling the refrigeration time needed. 

Samoa Brownies
Recipe from SixSistersStuff

  • 1 box brownie mix, basic
  • 3 1/2 cups sweetened shredded coconut
  • 2 (14 oz) packages individually wrapped caramels
  • 1/2 tsp salt
  • 4 Tbsp milk
  • 3 oz semi-sweet chocolate chips - add a tiny bit of shortening if you need it more pourable. 
Cooking Directions
  1. Bake the brownies as indicated on the box, use the 9x13 inch pan option. Let cool.
  2. Heat the oven to 400 degrees, spread the coconut all over a rimmed cookie sheet and bake for 2 minutes, then stir and bake for 2 more minutes keeping a careful eye on it so it doesn't burn. Remove when golden brown and let cool.
  3. In a medium sized microwavable safe bowl, unwrap the caramels, add the salt and milk and microwave on high at 1 minute intervals, stirring after each minute until smooth and completely melted.
  4. Add the coconut into the caramel and mix thoroughly.
  5. Spread the coconut mixture over the top of the cooled brownies and let cool, then refrigerate for at least 4-5 hours or overnight.
  6. Remove from the refrigerator an hour before you plan to serve and drizzle with the melted chocolate. Let chocolate set before cutting.
  7. Store in the refrigerator but remove at least 30 minutes before you plan to serve because the caramel will be very hard.

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