Samoa Brownies with Caramel (Print View)
Fudgy Samoa-style brownies layered with toasted coconut, warm caramel, and a glossy chocolate drizzle.
# What You Need:
→ Brownie Base
01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup (30 g) unsweetened cocoa powder
06 - 1/2 cup (65 g) all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Coconut-Caramel Topping
09 - 2 cups (160 g) sweetened shredded coconut
10 - 11 oz (310 g) soft caramel candies, unwrapped
11 - 2 tablespoons milk or heavy cream
→ Chocolate Drizzle
12 - 4 oz (115 g) semi-sweet chocolate, chopped
13 - 1 tablespoon coconut oil or butter (optional, for smoothness)
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until well combined. Add eggs and vanilla extract, beating until the mixture is smooth and glossy. Fold in cocoa powder, flour, salt, and baking powder until just combined — do not overmix.
03 - Spread the batter evenly into the prepared pan. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely in the pan.
04 - While the brownies cool, spread the shredded coconut in an even layer on a baking sheet. Toast in the oven at 350°F for 5–7 minutes, stirring halfway through, until golden brown. Remove and set aside.
05 - Place the unwrapped caramel candies and milk (or heavy cream) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
06 - Fold the toasted coconut into the melted caramel until evenly coated. Spread the mixture in a uniform layer over the completely cooled brownies.
07 - Place the chopped semi-sweet chocolate (and coconut oil, if using) in a microwave-safe bowl. Melt in 20-second intervals, stirring between each, until smooth and glossy.
08 - Drizzle the melted chocolate over the coconut-caramel layer in even lines. Allow the brownies to set at room temperature, or refrigerate until the chocolate is firm.
09 - Lift the brownies from the pan using the parchment paper overhang. Cut into 16 even squares and serve.
# Expert Hints:
01 -
- The coconut caramel layer tastes like you spent hours making candy from scratch, but it comes together in minutes with store bought caramels.
- These brownies disappear at every gathering, potluck, or late night fridge raid without exception.
02 -
- Let the brownies cool completely before adding the caramel topping, because warm brownies will cause the caramel to slide right off into a messy puddle.
- Watch the coconut like a hawk during toasting because it goes from perfectly golden to burnt in roughly thirty seconds.
03 -
- Unwrap all the caramels before starting anything else because your hands will be sticky and busy once the cooking begins.
- Use the parchment paper overhang as handles to lift the entire block out of the pan before slicing for perfectly clean edges.