Estimated reading time: 6 minutes
Samoas Brownies are an easy 4-ingredient recipe that combines your favorite Girl Scout Cookie with your favorite boxed brownie recipe! Irresistibly delicious and ready to eat in just under an hour and a half!
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Jazz up your favorite boxed brownie mix with these Samoas Brownies! These brownies combine the rich, fudgy flavors of brownies with a thick layer of caramel, coconut, and even more chocolate!
These moist and flavorful brownies are a hit in my household, and they won’t last long in yours! This is a super simple way to elevate the boxed brownie mix and make it your own without a ton of effort. For other super simple brownie recipes, try my Peanut Butter Cup Brownies, which are completely homemade and ready to eat in under an hour!
Samoas Brownies Ingredients
You’re going to want to add these 4-ingredient brownies to your baking rotation as soon as you try just one bite! Samoas Brownies only require:
- Boxed brownie mix (plus the ingredients on the back of the box: typically water, oil, and eggs)
- Shredded coconut
- Semi-sweet chocolate chips
- Caramel sauce
All About Samoas Brownies
Taste: Samoas Brownies are nothing short of amazing! The fudgy flavors of brownies are topped with a layer of sweet coconut that is intertwined with sugary and buttery caramel sauce, then topped with another layer of decadent chocolate! Samoas Brownies are a must-try for anyone who loves the flavor combination of coconut, caramel, and chocolate!
Texture: These Samoas brownies combine the rich, fudgy goodness of boxed brownies with perfectly toasted flakes of coconut mixed with gooey caramel! Top these chewy brownies off with an extra drizzle of chocolate and caramel to get an irresistible, sticky, yet delicious bite!
Serving Up Samoas Brownies
Samoas Brownies are a must-try for anyone who loves the combination of chocolate, caramel, and coconut. They’re perfect for parties, bake sales, or just treating yourself to something indulgent! Whether you’re a fan of Samoas Girl Scout Cookies or simply a brownie lover looking for something new, these brownies are sure to satisfy your sweet tooth!
If you want a real over-the-top treat, try serving your Samoas Brownies up in a sundae! Top a warmed brownie with vanilla (or chocolate- I see you, chocolate lovers) ice cream before drizzling with more caramel and chocolate! All you’re missing is a cherry on top!
How To Make Samoas Brownies
Step One: Preheat the oven according to the brownie box instructions. Prepare an 8×8 inch pan with parchment paper and set aside. Combine brownie mix, eggs, water, and oil in a medium bowl until combined, then pour into the prepared 8×8 dish. Bake according to box instructions, typically 35-45 minutes. Remove from oven when completely cooked through. Set aside and allow to cool for 30 minutes.
Step Two: While the brownies are cooling, place coconut shreds in a small or medium pan over medium heat. Stir constantly to avoid burning, and cook until golden brown in color. Once golden, remove from heat and stir in the jar of caramel sauce, reserving 1/4 cup for the final steps. Pour the shredded coconut/caramel mixture onto the brownies, gently spreading evenly across the brownies.
Step Three: In a microwave-safe dish, melt the chocolate chips in 30-second increments until fully melted, stirring in between. Once thoroughly melted, pour the chocolate into a small zip-lock bag. Cut a small piece off of the bottom corner of the bag, allowing a small drizzle to come through the bag. Carefully drizzle across the top of the brownies in whatever pattern you want. Repeat this step with the caramel sauce without microwaving it.
Step Four: Allow the brownies to chill for 30 minutes in the refrigerator before slicing and serving. Enjoy!
Tips And Tricks
- Use a rubber spatula to spread the coconut mixture across the brownies. This makes for an easy clean up, and allows the coconut/caramel mixture to not stick to the surface of the utensil you’re using.
- Cut the ziplock bag corner as small or as large as you’d like the caramel and chocolate drizzle to be.
- Allow the brownies to set completely before you slice into them for best results.
- Cut the brownies with a plastic knife for the cleanest cuts. This is a tip I learned from my sister-in-law, Sugar & Soul!
FAQ’s
Yes! The cookies have a different name depending on which factory your Girl Scout Troops acquire the cookies from. This is typically based on the location you are located in in the United States. For example, ABC Bakers produce Caramel deLites, and Little Brownie Bakers produce Samoas. Each cookie uses the same ingredients, though the amounts may vary.
Of course!
Yes, you can.
Store these in the refrigerator in an air-tight container for up to 4 days. These can also be frozen for up to 3 months in an air-tight freezer-safe container or ziplock bag.
Samoas Brownies
INGREDIENTS
- 18 oz boxed brownie mix plus ingredients on back of bos
- 2 1/2 cups shredded coconut
- 14 oz jar caramel reserve 1/4 cup
- 1 cup semi sweet chocolate chips
INSTRUCTIONS
- Line a 8×8 baking dish with parchment paper and set aside. Preheat the oven according to the box mix instructions. Mix the brownie mix plus ingredients on the back of the box together in a medium bowl until thoroughly combined. Pour the batter into the prepared 8×8 dish, and cook according to the box instructions.
- Once done, take the brownies out of the oven and set aside to cool for about 30 minutes. While that’s cooling, place coconut shreds in a small or medium pan on the stove over medium heat. Stir constantly to avoid burning. Remove from the stovetop when the coconut shreds are a golden brown in color.
- Once the coconut is done toasting, pour into a medium-sized bowl. Add the caramel to the bowl, reserving 1/4 of a cup of caramel and setting to the side for the final step. Stir the coconut and caramel together until well mixed. Spread the mixture all over top of the brownies evenly.
- Microwave the chocolate chips in a small microwave-safe dish in 30-second increments, stirring in between, until fully melted. Pour melted chocolate into a small zip lock bag and cut a small piece of the corner off. Drizzle the chocolate how ever you’d like on top of the brownies.
- Add the 1/4 cup of caramel to a zip lock bag and repeat drizzling it the opposite way of the chocolate. Place in the fridge for 1 hour or the freezer for 30 minutes to harden. Once the brownies are set, slice and serve!
