Samoa Brownies with Caramel (Printable)
Fudgy Samoa-style brownies topped with caramel, toasted coconut, and a chocolate drizzle.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Coconut-Caramel Topping
09 - 2 cups sweetened shredded coconut
10 - 11 oz soft caramel candies, unwrapped
11 - 2 tablespoons milk or heavy cream
→ Chocolate Drizzle
12 - 4 oz semi-sweet chocolate, chopped
13 - 1 tablespoon coconut oil or butter (optional, for smoothness)
# Directions:
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 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 incorporated — do not overmix.
03 - Spread batter evenly into the prepared pan. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow to cool completely in the pan.
04 - While the brownies cool, spread 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 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 toasted coconut into the melted caramel until evenly coated. Spread the mixture in an even layer over the cooled brownie base.
07 - Combine chopped semi-sweet chocolate and coconut oil (if using) in a microwave-safe bowl. Melt in 20-second intervals, stirring between each, until glossy and smooth.
08 - Drizzle the melted chocolate over the coconut-caramel layer in a decorative pattern. Allow brownies to set at room temperature or refrigerate until the chocolate firms up.
09 - Lift the brownie slab from the pan using the parchment overhang. Cut into 16 even squares and serve.
# Expert Tips:
01 -
- The coconut caramel layer tastes like you spent all day on it but it comes together in about ten minutes.
- That fudgy brownie base is so rich on its own that people will ask what your secret is before they even get to the topping.
02 -
- The first time I made these I tried to spread the coconut caramel on brownies that were still slightly warm and the whole layer slid right off into a lopsided heap.
- Toasting the coconut transforms it from chewy and bland to nutty and crispy, and that step is the difference between good brownies and brownies people text you about later.
03 -
- If your caramel seizes or gets grainy while melting, add another tablespoon of cream and keep stirring patiently because it almost always comes back together.
- For the neatest chocolate drizzle, put the melted chocolate in a small zip bag and snip a tiny corner off for control over your lines.