Samoa Brownies

I love Samoa Girl Scout cookies, love them so much I do not buy them because I have no self control if they are the house. So to satisfy my sweet tooth for that cookie, I make other desserts inspired by those delicious flavors.

These rich chocolatey brownies are topped with a sweet caramel and coconut topping, then drizzled with more melted chocolate. I may have used a bit too much chocolate on the top, but that's okay we all deserve a sweet treat every now and then.

Samoa Brownies

Ingredients:

Brownies

• 10 tablespoons unsalted butter, cubed
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 tablespoon espresso powder
• 1/2 teaspoon baking powder
• 2 eggs
• 2 teaspoons vanilla extract
• 2/3 cup all purpose flour
• 1/2 cup semi-sweet chocolate chips

Coconut Caramel Topping

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into cubes and softened
• 1/2 cup heavy cream, room temperature
• 2 1/2 cups sweetened shredded coconut

Chocolate Drizzle

• 1/4 cup semi-sweet chocolate chips

Directions:

Brownies

1. Preheat the oven to 350º F. Line a 9x9 inch baking pan with parchment paper and lightly spray with cooking spray.
2. In a medium saucepan, add in the butter and cook over medium heat until light brown and caramel in color, about 5-10 minutes. Keep an eye on the butter so it does not burn.
3. Pour the browned butter into a large bowl. Add in both sugars, cocoa powder, espresso powder and baking powder. Stir until well combined. Allow the mixture to rest for 5 minutes or until the mixture has cooled down.
4. Add in the eggs and vanilla, mixing until well combined.
5. Fold in the flour and stir just until combined, do not overmix.
6. Pour the batter into the prepared baking pan. Bake for 20-25 minutes or until and inserted toothpick comes out clean.
7. Allow the brownies to cool completely.

Coconut Caramel Topping

1. In a medium saucepan, add in the sugar and heat over medium heat. Stir the sugar constantly for 5-10 minutes or until it is melted and golden brown. As the sugar melts it will start to clump up, this is normal. Remove the saucepan from the heat immediately after the sugar is melted and golden brown and stir in the butter. The mixture will get bubbly, this is normal.
2. Slowly pour in the heavy cream while mixing. Mix until well combined.
3. Place the mixture back on the stove over medium heat for about 30 seconds, while stirring to thicken the mixture. Once the mixture has thickened remove from the heat and stir in the coconut.
4. Allow the coconut mixture to sit and thicken up a bit before spreading on the brownies.

Assembly

1. Once the brownies have completely cooled and the coconut mixture has thickened a bit, spread the coconut mixture over top of the brownies in the pan.
2. Melt the chocolate chips in a microwave safe bowl and drizzle over top of the coconut mixture.
3. Allow the chocolate drizzle to set before cutting into bars.

Enjoy!!!

*Adapted from Chef Savvy.