Samoa Brownies – Homemade Brownies slathered in Chocolate, Caramel and Toasted Coconut Flakes. Yum!
Nothing better to start out the week than with a pan of decked out brownies. Or you can already start planning your treat for the upcoming weekend – there’s nothing wrong with dreaming about a weekend indulgence on a Monday. It’s probably the key to a happy week ahead :). Yup, it definitely is.
You most likely guessed by now that these brownies are inspired by my very favorite Girl Scout Cookies – Samoas. Also known as Caramel deLites. Am I the only one that had no idea Samoas were renamed to Caramel deLites? I was educated by my Facebook feed the other day (one of my friend’s shared a picture of her box) and I could hardly believe it.
Turns out their name was changed back in 2011. So needless to say, I was torn as to what to call these brownies. But after much pondering, I came to the conclusion that they shall forever be known as Samoas to me (I just can’t get myself to make the switch). Samoa Brownies it is. You can, of course, call ’em whatever you fancy.
No matter the name, the taste will still be out of this world.
These pictures are proof that I have a serious lack of patience.
After the brownies came out of the oven and had a chance to cool, I covered them with a layer of melted chocolate. The perfect vehicle to stick the toasted coconut flakes to. Drizzled with caramel, milk chocolate and sprinkled with mini chocolate chips. Now ideally one would wait until the bars have had some time to set, but ain’t nobody got time for that. I may have given it a total of 5 minutes before cutting into them. There’s only so much one can do.
Hence I got gooey, melted chocolate all over myself after taking a bite or two. Not that I mind, really.
I’d actually do it over and over again. You do whatever feels right to you. I don’t think there’s a right or wrong way. And if there is, I don’t wanna be right ;).
Now that I’ve caught Girl Scout Cookie fever, I am seriously in the mood to create some more recipes featuring their fantastic cookie flavors. Last year (almost to the date) I made you Homemade Thin Mints, which may have to make another appearance in the Deliciously Yum house soon.
With so many other cookies left, it’s hard to make up my mind. Let me know which one’s your favorite and I might just make a special treat for you!
In the meantime, I hope you enjoy these! XOXO.
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 1/2 cups sweetened coconut flakes, toasted
- 1 cup semisweet chocolate plus 2 teaspoons shortening
- 1/2 cup caramels, melted
- 1/2 cup milk chocolate chips
- 1/4 cup mini chocolate chips
- Preheat oven to 350 degrees F. Line an 8-x-8-inch baking pan with aluminum foil. Spray with nonstick cooking spray.
- 1. In a small saucepan, melt butter and sugar over medium heat, stirring frequently. You want to melt the butter completely and dissolve some of the sugar. Don't bring it to a boil. Set aside to cool slightly.
- 2. In a medium bowl, whisk together eggs, vanilla and salt. Switch to a rubber spatula, and mix in butter mixture. Once incorporated, add baking powder and cocoa powder and stir until combined. Finally, stir in flour and mix until a smooth batter forms. Pour into the prepared pan and bake for 25-30 minutes, or until set. Remove from the oven and place pan on a wire rack to cool completely.
- Before you turn off the oven, toast the coconut flakes. Line a baking sheet with parchment paper. Spread coconut flakes in an even layer onto the baking sheet and bake for 10 minutes or until golden, stir frequently and keep an eye on the coconut flakes - they can burn quickly.
- 3. Melt semisweet chocolate together with the shortening in a heatproof bowl in the microwave in 30 second increments. Pour over the cooled brownies and spread in an even layer. Sprinkle with toasted coconut flakes. Drizzle with melted caramels and melted milk chocolate chips (I heat the caramels and chocolate chips in heatproof bowls in the microwave in 20 second increment until fully melted and use a spoon for drizzling). Sprinkle mini chocolate chips on top and wait until set to cut into squares, about 30 minutes.
- Brownies will keep up to 3 days stored in an airtight container.