Samoas Brownies
Brownie bars based on the classic Girl Scout Samoas cookies (also known as Caramel DeLites). These chocolate brownies have a thick caramel coconut layer and a drizzle of melted chocolate on top.
Equipment
- 8" square baking tray
- large mixing bowl
- small mixing bowl
- saucepan
- spatula
- whisk
Ingredients
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
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.
Nutrition
Calories: 337kcalCarbohydrates: 35.1gProtein: 2.3gFat: 21.2gSaturated Fat: 11.3gCholesterol: 41mgSodium: 90mgPotassium: 128mgFiber: 2.4gSugar: 26.2gCalcium: 24mgIron: 1mg
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