Brownies topped with caramel, coconut, and a chocolate drizzle. They’re inspired by the classic Girl Scout Samoas cookies and are a wonderfully decadent treat for any time of the year.

What’s your favorite Girl Scout cookie?

Mine is a tie between Thin Mints and Samoas, with the latter being the inspiration for these brownies. So what is a Samoa cookie? In case you didn’t know, it’s also known as a Caramel DeLite which admittedly gives more of a hint to what’s in it than Samoas does. In short though, it’s a shortbread cookie covered in caramel and toasted coconut. They’re really good. I highly recommend you find yourself some or search the internet for some copycat recipes if it’s not Girl Scout cookie season.

Samoas Brownie are very similar to Samoas Cookie–except replace the shortbread cookie with an extra chewy and fudgy brownie and add a thick layer of coconut and caramel. So for all of you Girl Scout Cookie, chocolate, and caramel fans out there, this recipe is perfect for you! Be warned though: it’s incredibly rich and addicting. Is that even something I need to warn you about though? Rich and addicting is what we’re here for!

These Samoas Brownies start with the best homemade brownie recipe. However, to save some time and dirty dishes, could also use a boxed mix and bake the brownies according to the directions on the box. After that, we make a homemade caramel (sounds scary but it’s not, I promise), and fold in lots and lots of shredded coconut. This caramel and coconut mixture gets slathered on top of the brownies.

Sound good? Let’s get going!

Ingredients Needed

For these Samoas brownies, you will need:

• One batch of my classic homemade brownie recipe
• 1 cup of granulated cane sugar
• A tablespoon of water
• 6 tbsp of unsalted butter, softened cut into cubes
• ½ cup heavy whipping cream, at room temperature
• ½ tsp fine sea salt
• half tsp vanilla extract
• 2 ¼ cups shredded coconut, either sweetened or unsweetened

What Size Pan To Use

I recommend an 8×8 square baking pan, but a 9×9 baking pan works as well. The brownies will just be a bit thinner if you use the 9×9 pan.

How To Make The Caramel

Making the caramel sauce for these samoas brownies is actually really easy! Just make sure to keep a close eye on the sugar and make sure it doesn’t burn.

1. Add sugar and 1 tbsp of water to a nonstick skillet, and place the skillet over slightly higher than medium heat.
2. Begin melting the sugar. Lift the pan and give it a few shakes forward and back every once in a while to prevent burning. The sugar will clump up at first before dissolving completely.
3. Once the sugar is melted, clump-free, and a deep amber in color, reduce the heat and add the butter. It’ll immediately begin to sizzle and melt. It helps if the butter is cut into cubes ahead of time so that it melts evenly. At this point, you can begin stirring the caramel continuously, until the butter is fully melted and combined.
4. Pour in the heavy whipping cream. Make sure the heavy whipping cream is at room temperature, as cold cream may cause the sugar to clump up. Continue stirring until the cream is combined.
5. Continue cooking the caramel for another 1-2 minutes on low heat, or until it starts to thicken.
6. Once you see it start to thicken, immediately remove it from heat and pour it into a separate, heat-proof bowl to cool. It will continue to thicken as it cools.

How to Store Brownies

Store the brownies in an airtight container on the counter for up to 5 days. They do not need to be refrigerated.

Did You Make This Recipe?

If so, I’d love to hear from you! Feel free to leave a comment, rating, or take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your decadent samoa brownies!

If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.

Have fun cooking and check out some other cookie and brownie recipes here!

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