Samoa Brownies (Print Version)
Fudgy Samoa brownies layered with toasted coconut, molten caramel and a chocolate drizzle.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup (1 stick) unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon pure vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon kosher salt
08 - 1/4 teaspoon baking powder
→ Coconut-Caramel Topping
09 - 2 cups sweetened shredded coconut
10 - 11 oz soft caramel candies, unwrapped (about 40 pieces)
11 - 2 tablespoons whole milk or heavy cream
→ Chocolate Drizzle
12 - 4 oz semi-sweet chocolate, finely chopped
13 - 1 tablespoon coconut oil or unsalted butter (optional, for smoother consistency)
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift the brownies out later.
02 - In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating after each addition, then stir in the vanilla extract until the mixture is smooth and glossy.
03 - Sift the cocoa powder, all-purpose flour, salt, and baking powder directly into the wet mixture. Fold gently with a spatula until just combined — do not overmix, as this will make the brownies tough.
04 - Pour the batter into the prepared pan and spread it into an even layer. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Allow the brownies to cool completely in the pan on a wire rack.
05 - While the brownies cool, spread the shredded coconut in an even layer on a rimmed baking sheet. Toast in the 350°F oven for 5 to 7 minutes, stirring halfway through, until the coconut turns a deep golden color. Remove and set aside to cool.
06 - Place the unwrapped caramel candies and milk (or cream) in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each burst, until the caramels are completely melted and the mixture is smooth and pourable.
07 - Fold the toasted coconut into the melted caramel until evenly coated. Spread this mixture in a thick, even layer over the completely cooled brownies, pressing gently to adhere.
08 - Combine the chopped semi-sweet chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and silky smooth.
09 - Drizzle the melted chocolate over the coconut-caramel layer in zigzag lines. Let the brownies set at room temperature, or refrigerate for 30 minutes until the chocolate firms up. Use the parchment overhang to lift the block from the pan, then cut into 16 squares with a sharp knife.
# Expert Advice:
01 -
- The coconut caramel topping tastes like you spent all day on something that really takes minutes.
- These brownies convince everyone you are a far better baker than you actually are.
02 -
- The brownie base must cool completely before the caramel goes on, otherwise the heat turns your topping into a sliding, oozing mess.
- Refrating the assembled brownies for 30 minutes before slicing gives you the cleanest, most photogenic cuts.
03 -
- Grease your spatula or spoon with butter before handling the caramel coconut mixture and it will cooperate instead of clinging stubbornly.
- Toast an extra handful of coconut beyond what the recipe calls for, because you will eat some straight off the pan before it ever reaches the brownies.