In the great debate of favorite Girl Scout cookies, mine has always been Samoas (or Caramel DeLites, depending on where the cookies are coming from). These Samoas Brownies are inspired by the Girl Scout classic - a rich chocolate brownie topped with a thick layer of caramel and coconut. Finished with the traditional drizzle of melted chocolate, just like their cookie namesake.
This recipe for Samoas brownie bars can be essentially broken down into three layers - the brownie base, the caramel filled with coconut, and then the chocolate drizzle.
For the brownie base, you'll need:
- Eggs - these should be at room temperature for best results. Medium or large eggs will work fine in this recipe.
- Oil - use a flavorless oil such as canola or sunflower oil.
- Vanilla extract
- Flour - all purpose flour or plain flour.
- Cocoa powder - a good quality dutch-processed will give the richest chocolate brownie flavour.
- Brown sugar - soft light brown sugar (also known as muscovado), firmly packed
Coconut Caramel Layer
To make the caramel coconut layer, you'll want:
- Brown sugar - more soft light brown sugar, firmly packed.
- Butter - unsalted butter works best in this recipe, but you can also use salted. The salted will give a bit of a salted caramel flavour to the topping. This doesn't need to be softened as you'll be melting it, but it is best for it not to be too chilled, straight from the fridge, as this will take longer to warm.
- Heavy cream - or double cream or whipping cream. You can also use evaporated milk in this recipe.
- Vanilla extract
- Sweetened shredded coconut - I like Baker's brand, but any soft sweet flaked coconut will work in this recipe.
Chocolate Drizzle Top
For the top layer - you'll just need plain chocolate. I prefer using dark chocolate, but you could use milk or semi-sweet in this recipe.
This will be melted down and drizzled across once the bars are cool.
Making the Brown Sugar Brownie Base
The process for making the brownie base for this recipe is extremely straightforward and follows the same basic steps as my other brownie recipes.
Essentially, stir together all dry ingredients in a small mixing bowl. In a larger bowl, whisk together the wet ingredients until combined. Then pour the dry into the wet and stir until you have a thick dark chocolate batter.
Pour the batter into a lined baking tin and bake for about 20 minutes, looking for a toothpick inserted in the centre to come out clean.
Making the Homemade Caramel Coconut Layer
To transform these brownies into the ultimate Samoas brownies, you'll need to add a good amount of caramel and coconut.
Quick Homemade Caramel
This homemade caramel is a surprisingly quick and easy one-pot recipe. All you need to do is add the sugar, butter and water to a saucepan. Cook this over a medium heat, while stirring occasionally, until the butter has melted and the sugar dissolved. This will take about 10 minutes for the sugar to melt down to a smooth and not grainy consistency.
Meanwhile, in a small bowl, stir together the heavy cream and vanilla. Once your sugar has dissolved in the saucepan, slowly add the vanilla cream mixture in while stirring constantly. The caramel will boil up because this is colder than the sugar syrup.
Once mixed through, bring to a boil and continue cooking for 1 minute. Then remove from the heat and add in the shredded coconut.
Assembling Samoas Brownie Bars
When the brownies are ready to come out of the oven, pour the caramel coconut onto the top and spread to an even layer.
Allow these layered brownies to cool at room temperature for at least 2 hours before topping with a drizzle of melted chocolate.
For best results in serving (and easiest slicing) allow these to cool completely. This is best achieved in the refrigerator for about 2 hours or overnight to help the caramel firm up.
Samoas are a classic Girl Scout cookie flavour chiefly characterised by coconut, caramel and chocolate. They are similar to the Caramel DeLite, which is another coconut, caramel and chocolate cookie produced for the Girl Scouts.
These brownies, inspired by the cookies, are chocolate brownie bars topped with a thick layer of coconut caramel and a drizzle of chocolate.
They could also be called Caramel DeLites Brownies or Chocolate Caramel Coconut Brownies.
These caramel coconut brownies will keep well for about 4 days. They can be stored in an airtight container in a cool place on the counter or in the refrigerator. If storing in the refrigerator, the caramel may become quite hard, so it is best to leave them out for an hour or so to soften a bit before serving.
Yes! These brownie bars can easily be frozen. If doing so, allow the bars to cool overnight in the refrigerator first, so that the caramel sets. Then slice before transferring to freezer safe packaging to keep for up to 3 months. Defrost before serving.
Looking for more dessert bars and sweet treats?
- 8" square baking tray
- large mixing bowl
- small mixing bowl
Ingredients for Chocolate Brownie Base
- 2 eggs
- ½ cup flavorless oil such as canola oil or sunflower oil
- 2 tablespoon water
- 1 teaspoon vanilla extract
- ⅔ cup all purpose flour or plain flour
- ⅔ cup cocoa powder dutch processed
- ⅓ cup powdered sugar also known as icing sugar or confectioners sugar
- ⅔ cup light brown sugar (muscovado) firmly packed
Ingredients for Coconut Caramel Layer
- 8 tablespoon unsalted butter
- 1 cup light brown sugar (muscovado) firmly packed
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ½ cup heavy cream or double cream
- 10 oz sweetened shredded coconut
Ingredients for Chocolate Drizzle
- 2 oz dark chocolate chips or plain chocolate bar finely chopped
Instructions for Brownie Base
- Begin by lining your square baking tray with parchment paper and preheating the oven to 350°F (175C/155C Fan).
- In a small mixing bowl, stir together the flour, cocoa powder, brown sugar and powdered sugar.
- Meanwhile, in a large mixing bowl, whisk together the oil, eggs, water and vanilla until emulsified.
- Add the dry ingredients to the wet and stir together with a spatula until you have a thick smooth batter.
- Pour the batter into the lined tray and gently smooth out to the corners, making an even layer.
- Bake in the preheated oven for 20 minutes. Meanwhile, make the caramel layer.
Instructions for Caramel Coconut Layer
- Place the butter, water and brown sugar in a saucepan and heat over medium heat, stirring occasionally until the butter has melted and the sugar dissolved. This will take about 10 minutes.
- While the sugar mixture is heating, stir the vanilla extract into the cream.
- After the sugar has dissolved, slowly add the cream into the saucepan, whisking as you do. Bring this to a boil and allow to boil for 1 minute.
- Remove the caramel sauce from the heat and add the coconut. Stir to combine.
- When the brownies are ready, remove these from the oven and pour the coconut caramel over the top. Spread this out evenly, then set aside to cool.
Instructions for Chocolate Topping and Serving
- Once the bars are cool to room temperature (after about 2 hours), melt the dark chocolate in a double boiler until smooth. Then transfer to a piping bag or ziploc bag and cut the end off to drizzle over the coconut.
- Place the brownies in the refrigerator to chill for a couple of hours to allow the caramel to solidify more firmly - this will make slicing and handling them easier.
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