Description
Decadent Samoa Brownies feature a rich brownie base, a toasted coconut caramel topping, and a chocolate drizzle.
Ingredients
Scale
- 1 cup unsalted butter, melted (226 g)
- 1 1/2 cups granulated sugar (300 g)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (125 g)
- 3/4 cup unsweetened cocoa powder (75 g)
- 1/2 teaspoon salt
- 2 cups sweetened shredded coconut (150 g)
- 1 cup soft caramel candies or caramel sauce (240 g)
- 3 tablespoons heavy cream
- 1/2 cup semi-sweet chocolate chips (85 g)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large bowl whisk together melted butter and sugar. Add eggs and vanilla extract and mix until smooth.
- Stir in flour, cocoa powder, and salt until just combined.
- Spread the batter evenly into the prepared pan and bake for 25–30 minutes until the center is set. Allow brownies to cool completely.
- Spread shredded coconut on a baking sheet and toast at 325°F (160°C) for 5–8 minutes, stirring occasionally until golden.
- In a saucepan melt caramel candies with heavy cream over low heat, stirring until smooth.
- Mix toasted coconut with the melted caramel until evenly coated.
- Spread the coconut caramel mixture evenly over the cooled brownies and gently press to create an even layer.
- Melt chocolate chips and drizzle over the top of the brownies.
- Allow chocolate to set before cutting into bars.
Notes
- Ensure brownies cool completely before adding the topping.
- Toast coconut until golden for best flavor.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg