Samoa Brownies
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My Samoa brownies recipe is basically a wonderful and delicious brownie version of the Samoa cookie, where chocolate, caramel, and coconut combine to make this decadent dessert.
What’s your favorite Girl Scout cookie? My favorite, hands down, is the Samoa, which is how these Samoa brownies came about. I just love everything about the Samoa cookie. So a few weeks ago I was playing around with the thought of coming up with a homemade version of the cookie and my mind somehow shifted into brownie mode instead (my stomach was quick to egg on the idea). A little experimentation (along with two pans of brownies going to school with my son) and here we are: Samoa brownie heaven!
Of course, when it comes to being a Samoa expert, I am only one from a consumer standpoint. Despite my best efforts, I never got to be a Girl Scout. I was, a Cub Scout, though!
Now, back to this easy brownie recipe! All we need is 5 ingredients: chocolate fudge brownie mix, evaporated milk, dulce de leche, semi-sweet chocolate chips, and sweetened coconut flakes. A little bit of baking, a little bit of mixing, and a little bit of layering, and your brownies will be ready.
The taste and texture combination of the moist brownie layer, sweet caramel sauce, toasted coconut, and dark chocolate drizzle makes these brownies so deliciously flavorful and decadent. One bite and you’ll be joining me in Samoa brownie heaven!
Recipe Ingredients
- Brownie mix (the size to make a 13×9)
- Evaporated milk
- Dulce de leche
- Chocolate chips
- Sweetened (or unsweetened) flaked coconut
How to Make Samoa Brownies
First, make your brownie batter according to the box directions.
Pour the batter into a 13×9 baking dish and bake for the requested time.
Let them cool in the pan while you continue with the following steps.
To begin with, spread your shredded coconut out on a rimmed baking sheet and place it in a 350-degree oven to toast. This will take about 10 minutes or so and you’ll need to keep an eye on it and stir it a time or two.
If you have the patience of a caffeinated gnat, as I do, you can put it in the oven and put the oven on low broil, stirring very often, and have it done in just a few minutes. Be careful though because it burns really quickly.
While that is going on, place your caramel and 1/4 cup of evaporated milk in a bowl.
Heat this in the microwave at 45-second intervals, stirring in between each, until it is just warm enough to blend together really well.
This is our smooth and creamy caramel after we have thinned it a little bit with the evaporated milk.
Now stir in your coconut until it is all covered in caramel.
Oh, mercy. My mouth is watering just typing that!
Spread this on your cooled brownies.
Melt chocolate chips in the microwave at 45-second intervals, stirring in between each, until smooth.
Allow to cool for a few minutes and then put that in a zipper seal bag.
Cut the tip off and zig zag the across the top of your iced brownies.
Allow the chocolate to set before serving.
Enjoy.
And believe me, it will be love at the first bite of these delicious Samoa brownies!
Storage
- Store brownies in an airtight container in the fridge or at room temperature for up to 4 days. The fridge is preferable to ensure the chocolate topping doesn’t melt.
- You can also freeze the brownies for up to 3 months. Thaw at room temperature or in the fridge before serving.
Recipe Notes
- Dulce de leche is getting easier and easier to come across. Walmart has it but my Krogers has it right next to the sweetened condensed milk. It is basically sweetened condensed milk that’s been caramelized. If you want to make homemade dulce de leche using condensed milk, here’s my recipe.
- If you’d prefer to use a homemade brownies recipe instead, check out this recipe for the best brownies ever!
- If you want a salted caramel coconut layer, stir a pinch of sea salt into the melted caramel.
Recipe FAQs
How do you serve Samoa brownies?
They taste deliciously decadent and fudgy as is, but for dessert, I can never resist serving them with a scoop of vanilla ice cream.
Can I use something other than coconut?
Yes, you can either omit the coconut completely or substitute it for different chopped or ground nuts, like slivered almonds, macadamia nuts, pecans, or walnuts.
You might also enjoy these brownie recipes:
One Bowl, No Egg Fudgey Brownies
Ingredients
- 1 box brownie mix of your choice for a 9x13 pan, with ingredients called for on the box
- 2 cups sweet or unsweetened flaked coconut
- 1 12-ounce can dulce de leche
- 1/4 cup evaporated milk
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare brownies in a 9x13 pan according to package directions. Let cool.1 box brownie mix of your choice
- On a large rimmed baking sheet, spread out coconut and place in a 350-degree oven until toasted lightly golden, stirring often (about 10 minutes).2 cups sweet or unsweetened flaked coconut
- While the coconut is toasting, place caramel and evaporated milk in a microwave-safe bowl or small saucepot (if melting on the stovetop). Heat at 45-second intervals, stirring after each, until just soft enough to blend well.1 12-ounce can dulce de leche, 1/4 cup evaporated milk
- Stir toasted coconut into the caramel mixture until well combined. Place dollops of this all over the top of the cooled brownies and then spread to ice.
- Melt the chocolate chips in the microwave the same way you did the caramel. Once fully melted, allow to cool for five minutes before spooning into a large zipper seal bag. Cut just the tip off and make zig zags all over top of coconut mixture. Allow brownies to sit until chocolate is set again and they are completely cool.1 cup semi-sweet chocolate chips
- Cut, serve, and enjoy!
Nutrition
“Find yourself, and be that.”
~Anon
I made this for our youth bake sale and it brought $250! An older couple bought it (and she is the cook who’s cakes go for $450 or more!) and her husband told me the next week, “Those brownies were FINE!” I take that as the ultimate compliment! He is married to THE best cook around and loved my (your) cooking!
Now, I have baked them for a friend letting me tag along with her to Nashville and dropping me off at my daughter’s home there for the weekend. Only the BEST for her generosity and your recipe hits the spot!
Thank you for another “FINE” recipe!
Oh my goodness!!!!!!!!! You have just made my year. Thank you for using my recipe, but all the kudos go to you for being the one who made it!! I hope you have a wonderful weekend in Nashville visiting with your daughter!!
I was a “cub scout”. My momma was the den leader and my baby sister and I hung out every meeting. I remember beating all the boys at mumbly peg. Know what that is?
I Do!!!!
Hi Christy, Another yummy recipe for me to try! These Samoa Brownies look so good,I can’t wait to make them. Thanks again….
Since coconut and I don’t get along very well thinking of trying these with some nuts instead. What do you think? Walnuts or pecans?
ooh either one would be wonderful! I believe I’d go within pecans 🙂
Thank you that was what I thought.
Hi Christy,
This may have already been asked or suggested, but, this occurred to me and thought I’d run it past you as a possible “shortcut”. I guess I’m basically lazy, ergo my attempt at a shortcut or fewer ingredients. So, I was wondering on the Samoa Brownies, in place of the steps of toasting the cocoanut, using the Dulce De Leche, etc., for that layer, if one can instead use a couple( of cans of the prepared German Chocolate Cake Frosting, thin it with the evaporated milk and proceed with the recipe as in the instructions. ? What do you think? Would that compromise the recipe? *I have no idea whether one can of the frosting would be sufficient or if it would need two (to get a good scald on the right level of that layer without skimping) but either way, I think I am going to experiment with it and try it just for grins 🙂 Would love to hear what you think.
You could absolutely do that! They would become German Chocolate Brownies more than Samoa because that icing isn’t really caramel BUT they would still be delicious!
I think I like how you think, from start to finish 😉
Christy,
How much of a difference is it between using the sweetened and unsweetened coconut? Is it too sweet with the sweetened coconut?
I’ve got a family reunion coming up and want to make these.
Thanks.
Me personally, I can’t really tell a difference. I just use what I happen to have most times 🙂
These were absolutely delicious!
I am so glad you liked them Teresa, thank you so much for trying them out!!