I get some of my best recipe ideas in bed late at night, then I email them to myself. My inbox is full of random recipe ideas, then when I have time, I plan them out. One of the ideas I emailed myself a while back was for Samoas Brownies… and man oh man, I wish I didn’t take so long to make them, because these Caramel Coconut Brownies are G-O-O-D! This coconut caramel brownies recipe is a variation of my classic foolproof brownies recipe, but inspired by the Samoas Girl Scout cookies (AKA Caramel deLites). They have a toasted coconut topping for brownies with dulce de leche and a drizzle of melted semi-sweet chocolate. If you’re looking for a Samoa brownies recipe or just came across this and are now dreaming of a Samoa brownie, trust me, you will not be disappointed in this one! Click the Jump to Recipe button above to go straight to the recipe card at the end of this post, or feel free to keep reading for ingredient tips and step-by-step photos for how to make these delicious brownies to perfection.
More brownie recipe variations like these Samoas brownies:
- The last brownie recipe you’ll ever need: Fab Everyday’s Classic Foolproof Brownies
- Snickers Brownies
- Fluffernutter Brownies
- Layered OREO and Biscoff Brownies
- Cookies and Cream Brownies (fudgy Oreo brownies with whipped cream)
- Cheesecake Marbled Brownies
- Caramel Coconut Brownies (Samoas brownies recipe)
- Super Easy Football Party Food Ideas (Football Brownies)
- Football Brownie Bites (and the best brownie bite recipe)
- Valentine’s Day Brownie Bites
- Mint Swirl Shamrock Brownies
- Easter Egg Brownies
- 4th of July Brownie Bites
- Black Widow Spider Brownies (Halloween brownie bites recipe)
- Candy Cane Brownies
- Instant Pot Brownie Bites
What you need to make coconut caramel brownies with dulce de leche
These Samoas brownies are my classic foolproof brownies as a base with a delicious coconut topping for brownies with dulce de leche. Here are the ingredients you’ll need, along with some of my ingredient tips:
- 1 1/2 cups white sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (I prefer Hershey’s Special Dark cocoa powder, but regular unsweetened cocoa powder also works well)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup real, unsalted butter, melted (Important tip: In order to make these brownies foolproof, it’s important to use real butter, not margarine, for this recipe. I’ve tried it with margarine and it never turns out the right consistency.)
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (13.4-ounce) can dulce de leche
- 1/4 cup evaporated milk
- 1 7-ounce package toasted coconut flakes (Using pre-toasted shredded coconut saves a step, but if you can’t find pre-toasted coconut or want to do it from scratch, you can toast it yourself. To do this, preheat the oven to 325 degrees F and spread the shredded coconut out onto a parchment paper-lined baking sheet. Bake in the preheated oven for 5-10 minutes, checking and stirring every few minutes until the shredded coconut reaches your desired toastiness.)
- 1/2 cup semi-sweet chocolate chips
How to make Caramel Coconut Brownies
To make these coconut caramel brownies, start by preheating the oven to 350 degrees F (or 175 degrees C). Grease a 9-inch square baking pan, or line the baking pan with parchment paper and grease or spray with nonstick spray. While this isn’t necessary for making my Caramel Coconut Brownies, I often like lining the pan with parchment paper when making brownies. It makes it easier to lift the cooked Samoas brownies (with the parchment paper) right out of the pan and onto a surface for cutting.
Next, mix the sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
In a separate bowl, mix the melted butter,* eggs, and vanilla extract together.
*Note: It’s important to use real butter, not margarine, for this Samoa brownies recipe. I’ve tried it with margarine and it never turns out the right consistency.
Add the wet ingredients to the bowl with the dry ingredients and stir the batter until well mixed.
Pour the batter into the prepared baking pan, then bake in the preheated oven until the edges are brown and the center is set (about 30 minutes). Remove the pan from the oven and let the Samoas brownies cool on a wire rack for 30 minutes.
While the Samoas brownie base is cooling, you’ll make the coconut topping for brownies. To do this, place the dulce de leche and evaporated milk into a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the mixture has softened and blends well.
Add the toasted coconut into the caramel mixture and stir until well combined.
Spread the coconut topping for brownies over the top of the cooled brownies in an even layer.
This next step will make these Samoas brownies look like the Girl Scout cookies! Place the semi-sweet chocolate chips in a separate microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is melted and smooth. Carefully spoon the melted chocolate into an icing bag or plastic zipper bag with a corner snipped off. Pipe a zig-zag pattern over the top of the Caramel Coconut Brownies to resemble the pattern on the Girl Scout cookies.
Allow the coconut caramel brownies to sit until the chocolate drizzle is set and the brownies are completely cool before slicing. If you want to speed the process up, place the Samoas brownies in the fridge for the topping to set faster.
Words can’t describe how good these are! The brownies are fudgy and gooey in the middle, crisp on the edges, and the caramel coconut topping pairs perfectly with the chocolate flavor!
Yum, yum, YUM!
Ready to make these Caramel Coconut Brownies? Here’s the Samoa brownies recipe! Enjoy, and let us know what you think in the comments or by leaving a rating on the recipe to let others know!
Caramel Coconut Brownies (Samoas Brownies)
These Caramel Coconut Brownies are SO delicious! This coconut caramel brownies recipe is a variation of my classic foolproof brownies recipe, but inspired by the Samoas Girl Scout Cookies (AKA Caramel deLites). They have a toasted coconut topping for brownies with dulce de leche and a drizzle of melted semi-sweet chocolate to resemble the cookie.
Ingredients
- 1 1/2 cups white sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup real, unsalted butter, melted
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (13.4-ounce) can dulce de leche
- 1/4 cup evaporated milk
- 1 7-ounce package toasted coconut flakes
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
- Mix butter, eggs, and vanilla extract together in a separate bowl; add butter mixture to the bowl with the flour mixture and stir batter until well mixed.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven until edges are brown and center is set, about 30 minutes.
- Remove the pan from the oven and let brownies cool on a wire rack for 30 minutes.
- While the brownies are cooling, place the dulce de leche and evaporated milk into a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the mixture has softened and blends well.
- Add the toasted coconut into the caramel mixture and stir until well combined. Spread the coconut mixture over the top of the cooled brownies in an even layer.
- Place the chocolate chips in a separate microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. Carefully spoon into an icing bag or plastic zipper bag with a corner snipped off. Pipe a zig-zag pattern over the top of the brownies and coconut topping to resemble the Girl Scout cookies.
- Allow brownies to sit until the chocolate drizzle is set and the brownies are completely cool before slicing. You can also place the brownies in the fridge for the topping to set faster.
Notes
Ingredient Tips:
- Important tip: In order to make these brownies foolproof, it’s important to use real butter, not margarine, for this recipe. I’ve tried it with margarine and it never turns out the right consistency.
- I prefer Hershey’s Special Dark unsweetened cocoa powder for my brownies, but regular unsweetened cocoa powder also works well.
- Using pre-toasted shredded coconut saves a step, but if you can't find pre-toasted coconut or want to do it from scratch, you can toast it yourself. To do this, preheat the oven to 325 degrees F and spread the shredded coconut out onto a parchment paper-lined baking sheet. Bake in the preheated oven for 5-10 minutes, checking and stirring every few minutes until the shredded coconut reaches your desired toastiness.
Leave a Reply