Samoas Brownies

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“Samoas Brownies” is a recipe that has been made by many people. They are usually made with chocolate chips and coconut, but you can also make them with other ingredients like walnuts or raisins. Read more in detail here: brownies with samoa cookies.

I’m sorry to say it, but Girl Scout Cookie season is over. What is it about Girl Scout Cookies that makes them so addictive? I can literally finish a box in a single sitting. And I have to add that Samoas are the cookies with which I have no self-control. What else do I have no control over? Brownies. And since I don’t believe you can ever have too much of a good thing, we have Samoas Brownies, which are thick, fudgy brownies covered with the greatest coconut caramel you’ll ever taste.

So go ahead and read at your own peril.


Samoas are a group of islands in the Pacific Ocean.

If you’ve never tasted Samoas, I pity you, and I implore you to go out and get some right now. They’re undoubtedly available on the illicit market. Samoas are also known as Caramel DeLites…either way, they’re fantastic. A buttery, crispy shortbread with coconut and caramel on top and chocolate drizzled on top. What more could you ask for?

On a brownie, all those flavors? Yes, please.


These Samoas Brownies have a delicious chocolaty foundation with our famous caramel, desiccated coconut, and a chocolate drizzle, just as you’d expect. They’re even better than Girl Scout Cookies, dare I say.

I do.


How to Make Caramelized Coconut

Making caramel used to be a terrifying experience for me. I shied away from it whenever a dish called for it, saying, “Oh no thanks.” “I….err…don’t like for caramel?”

This, of course, is a falsehood. EVERYONE like the taste of caramel. And the best part is that it’s not that difficult to create. There were no thermometers or specific pans used. It’s just sugar, butter, and a smidgeon of cream (yummy).


So, let’s have a look at it.

  1. Place a medium saucepan over medium heat to melt the sugar. Pour in the sugar and give the pot a little shake to distribute the sugar evenly. This ensures that everything is heated evenly. Stir the sugar with a heat-resistant spatula on a regular basis (do not overmix) and scrape the bottom of the pan. The sugar will first form clumps, but it will soon melt and begin to become brown–this is correct!
  2. Remove the sugar from the fire after it has completely melted and become an amber color. Add the butter and mix well. The temperature shift will cause the mixture to bubble up. Stir until all of the ingredients are well blended and no butter pieces remain. It’ll smell fantastic.
  3. Slowly pour in the cream and season with salt, stirring to incorporate. Add the sea salt to taste–we love salt, so we go heavy on it, but if salt isn’t your thing, go light on it!
  4. Simmer for another 30 seconds: After mixing in the cream and salt, return the pan to the heat and cook for another thirty seconds to thicken. 
  5. Make sure you use unsweetened coconut while mixing in the coconut. Otherwise, your caramel will be so sweet that it may cause tooth pain. Have faith in me. Once the coconut has been blended in, you’ve got coconut caramel!

*Omit the final step if you don’t want to use coconut and simply create standard caramel.


So, until the Girl Scouts come back for us, satiate your chocolate coconut cravings with these Samoas Brownies.



  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 9 huge brownies (1x) Yield: 9 large brownies
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 9 huge brownies (1x) Yield: 9 large brownies
  • Dessert is a category of food.
  • Baked method
  • American cuisine



  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 9 huge brownies (1x) Yield: 9 large brownies
  • Dessert is a category of food.
  • Baked method
  • American cuisine


in order to make brownies

for the caramelized coconut

  • 1 cup sugar (granulated)
  • 6 tablespoons room temperature unsalted butter, sliced into teaspoons
  • 1/2 cup room temperature heavy cream
  • 2 1/2 cups shredded unsweetened coconut

for the sprinkle of chocolate

  • 1/4 cup bittersweet chocolate, chopped


in order to make brownies

  1. Allow the brownies to cool after following the recipe’s instructions.

for the caramelized coconut

  1. Make the coconut caramel while the brownies are cooling. Heat the sugar in a medium saucepan over medium heat for approximately 5 minutes. Stir the sugar with a spatula from time to time to ensure it reaches the bottom of the pan. The sugar will be lumpy at first, but it will quickly melt and develop a brownish tint. Stir occasionally, just enough to keep everything cooking evenly.
  2. The sugar should be completely melted after 5 minutes. Remove from heat as soon as the color becomes amber and mix in the butter. The mixture will erupt in a flurry of bubbles. You’re doing everything correctly.
  3. Stir the butter and sugar together with your spatula until they are totally melted. This might take up to two minutes.
  4. Pour in the heavy cream and season with salt. Depending on how salty you prefer your food, use 1 to 1 1/2 tablespoons. Stir everything together with your spatula until it’s all blended. Return to the burner for another 30 seconds, stirring constantly. Remove the pan from the heat. Add the coconut flakes and mix well. Set aside until the brownies have cooled fully.
  5. To keep the edges from sticking to the pan, run a knife around them. On top of the brownies, spread the coconut caramel. To prevent anything from adhering to the pan, run a knife over the sides once more.
  6. In a microwave-safe dish, melt the chocolate for the drizzle in 30 second intervals.
  7. To construct a makeshift pastry bag, spoon melted chocolate into a tiny ziplock bag. Make a small (little!) slit in the bag’s bottom corner. Over the coconut caramel, drizzle the melted chocolate. Set aside for 1 hour in the refrigerator to chill. Cut the brownies into 9 pieces and serve!

brownies, chocolate, coconut, samoas, girl scout, coconut caramel, caramel, fudgy, delicious Keywords: brownies, chocolate, coconut, samoas, girl scout, coconut caramel, caramel, fudgy, delicious


Original Article:


So, for those of you who don’t follow me on Instagram (which you should, since we should be friends), I uploaded a picture of these puppies yesterday and expressed my excitement. Why are you ecstatic? FOR THE FACT THAT TODAY IS NATIONAL BROWNIE DAY. I’m not sure who I should thank for this lovely day of honoring the finest baked food in the world, but thank you, whomever you are.

Brownies have always been a favorite of mine since I was a youngster. They are ideal for me. Chocolatey, fudgy, full, and rich. Brownies aren’t slackers. They’re like the desert world’s dog. They’re popular with almost everyone, they’re extroverted, and they come in many forms and sizes. They aren’t the most complex creatures, but they make you smile every time you see them. 

Do you remember those lovely Girl Scout cookies with the shortbread crust, caramel coconut topping, and fudgy drizzle? Everyone has a favorite Girl Scout cookie, and my sister Rebe’s was always these. In elementary school, we were Girl Scouts on and off, and I believe it was largely for the cookies.


We would purchase at least 6 boxes of cookies every year, two for each of us. Peanut Butter Patties (/Tagalongs? ) were a favorite of my mother’s. What was up with that? ), I was crazy with Thin Mints, and my sister was the Caramel deLites Queen (aka Samoas). She was the tiniest of the bunch, yet she could devour Caramel deLites by the dozens. And she did so joyfully throughout her childhood. We’d also keep a box of Lemon Pastry Cremes on hand in case everything else ran out.

So, Rebe, they are for you! I’m sure I’ll be cooking them for you throughout the holidays!


The recipe for these Samoa brownies may be found here.

Although the brownies themselves are simple to make, they do take some stacking. You’ll need to melt the butter first to prepare the Samoa brownie foundation. After that, add the sugar, eggs, vanilla essence, salt, and a teaspoon of coffee to the mixture. Although you won’t be able to taste the coffee, it will enhance the flavor of the chocolate brownies. (You could also add a pinch of instant espresso powder!)

Fold in the flour and cocoa powder after combining the ingredients, then add the bittersweet chocolate. In this recipe, I used chocolate discs, but bittersweet chocolate chips would also work! Bake for 30 minutes, or until a knife inserted in the middle comes out clean.

Make the caramel coconut topping while the brownies are baking. To create homemade caramel, first melt the sugar in a pot over medium heat for approximately five minutes (do not add any water or anything else to the pan!). The sugar will start to melt and develop a gorgeous golden brown color.

Stir in the butter after removing the melted sugar from the heat. The caramel will begin to fiercely bubble at this point, which is exactly what you want. Return to the heat and mix in the heavy cream and salt until everything is well blended. Remove the caramel from the heat, stir in the shredded coconut, and set aside until the brownies are ready to be frosted.

Melting a bit extra chocolate and spreading it on top of these delicious Samoa brownies is the last step in this recipe. Yum!



Also, please accept my apologies for the recent spate of brownie postings. I can’t seem to keep my enthusiasm in check. Don’t worry, I’ll get around to Christmas cookies as soon as possible (hi, Wednesday post!).

More handmade brownie recipes may be found at:

Ice Cream Sandwiches with Blackberries and Brownies

Brownies with Red Wine

Mocha Brownies with Oreos and Coffee Frosting

Brownies with White Chocolate

Brownies with Peppermint Bark

The “buckeye brownies” is a popular dessert that consists of chocolate cake, caramel and pecan. The dessert has been named as the official state food of Ohio.

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