Description
Samoa Brownies are rich, fudgy brownie bars topped with toasted coconut, gooey caramel, and a smooth chocolate drizzle. This easy dessert starts with a boxed brownie mix and turns it into a bakery-style treat that’s perfect for parties, holidays, or whenever you’re craving something chocolatey and indulgent.
Ingredients
Scale
- 1 box brownie mix, prepared according to package directions
- 2 cups shredded coconut
- 16 oz bottle caramel ice cream topping
- ½ cup semi-sweet chocolate chips, melted
Instructions
- Prepare and bake the brownies according to the package directions.
- While the brownies are baking, preheat the oven to 350°F if needed for toasting.
- Spread shredded coconut evenly on a parchment-lined baking sheet.
- Toast coconut in the oven for 3–5 minutes, stirring frequently, until evenly golden brown. Watch carefully to prevent burning.
- Remove coconut from the oven and let it cool slightly.
- In a mixing bowl, combine toasted coconut and caramel topping. Stir until fully coated.
- Spoon the coconut-caramel mixture evenly over the baked brownies.
- Transfer melted chocolate to a piping bag or zip-top bag with the corner snipped. Drizzle over the top.
- Refrigerate brownies until fully cooled and set.
- Slice into squares and serve.
Notes
- Stir the coconut frequently while toasting—it browns quickly.
- Refrigerating before slicing helps create clean, neat bars.
- For easier cutting, wipe your knife clean between slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These brownies can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (or according to brownie mix directions)
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg