What's your favorite Girl Scout cookie? Growing up, I always loved Peanut Butter Patties, but over time I became more fond of Samoas. Samoa Brownies have layers of coconut and chocolate caramel squares in the middle of gooey brownies! They're delicious just like Samoa Cookies (without the shortbread layer) and they only take about an hour to whip up and bake!
As Seen On Good Morning America!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Girl Scout Cookies are always something I look forward to in the winter! However, with this recipe, you can enjoy the chocolate coconut caramel combination any time of year! These Samoa Brownies are so gooey and they stay fresh for days.
Looking for more brownie recipes?
- Andes Mint Brownies (perfect if you're more of a Thin Mints lover!)
- Mini Brownie Bites
- Gingerbread Brownies
- Pecan Brownie Pie
- Individual Fudgy Mug Brownie
- Edible Brownie Batter
Jump to:
Ingredients
- Unsweetened cocoa powder: Dutch process recommended.
- All purpose flour
- Salt
- Unsweetened shredded coconut: Coconut flakes can work too - if they're really thick you can shred them in a food processor. Sweetened coconut can also be used, but I recommend decreasing the amount of sugar if you go this route.
- Large eggs
- Chocolate chips: I use semi-sweet chips and try to stick with the higher quality brands like Ghirardelli or Guittard. Feel free to use dark or milk chocolate chips instead.
- Chocolate caramel squares: I like Ghirardelli Milk Chocolate Caramel Squares for this recipe (they also make a dark chocolate version), but any chocolates with gooey caramel in the middle should work just as well! I haven't tried plain caramel squares, but I assume these would also be good.
- Granulated sugar
- Unsalted butter
- Sweetened condensed milk
See recipe card below for quantities.
Substitutions & Variations
This recipe has been successfully tested by a reader with gluten free flour (Bob's Red Mill - see comment below). No other substitutions have been tested.
These can be made in a muffin tin instead of an 8x8 inch pan (tested by another reader - see comment below).
If you replace any ingredients or try anything new with this recipe, please let us know how they turned out in the comments below!
Equipment
You'll need an 8 inch square pan lined with parchment paper to bake these in.
I always recommend using a food scale to measure the dry ingredients! This is the most accurate way to measure flour and will yield the best results. I got mine for about $20 USD years ago and it works great! However, if you don't have one, be sure to use the scoop and level method with measuring cups!
Step by Step Instructions
Step One (Picture 1 above) - Mix together the shredded coconut and condensed milk and then set aside.
Step Two (Picture 2 above) - While stirring every 30 seconds, microwave the chocolate chips and butter until they're almost completely melted. Let it cool slightly while completing the next step.
Step Three (Picture 3 above) - Whisk together the eggs and sugar for 1-2 minutes.
Step Four (Picture 4 above) - Slowly stir the melted chocolate mixture into the egg mixture. Continue to whisk these together for 2-3 minutes. Then, mix in the flour, cocoa powder and salt just until the flour streaks disappear.
Step Five (Picture 5 above) - Spread half of the brownie batter into the prepared pan.
Step Six (Picture 6 above) - Evenly distribute the chocolate caramel squares on top of the brownie layer.
Step Seven (Picture 7 above) - Spread the coconut filling on top of the squares.
Step Eight (Picture 8 above) - Finally, add the rest of the brownie batter and spread it around so that it covers the whole top.
Tip: The brownie batter will thicken with time, so make everything in the specified order and don't let it sit out for too long.
Bake the Samoa Brownies at 350°F for about 30 minutes then let them cool in the pan for another 30 minutes (at least). Lift them out of the pan by pulling up the parchment paper and allow them to cool completely on a wire rack. Cut into 16 squares with a warm knife. Enjoy!
Recipe FAQs
These can be cut into 16 squares (4x4) and each brownie will have its own chocolate caramel square in the middle!
These brownies are best served warm so the chocolate caramel squares in the middle melt and caramel drips out in every bite! I recommend heating them in the microwave for 10-15 seconds right before enjoying! They also go great with ice cream.
The crinkly top forms as a meringue layer, which results from whisking together the sugar and eggs. The best way to do this is just by mixing (slightly vigorously) with a whisk by hand for a few minutes. This way, you're mixing slow enough for the sugar to dissolve, but fast enough to incorporate air into the mixture.
Samoas (also known as Caramel deLites) are shortbread cookies covered in caramel, coconut flakes and a chocolate drizzle. They're made and sold by Girl Scouts of the USA!
Yes! These were made with gluten free flour by one of our readers and they turned out great! They used the Bob's Red Mill brand.
Storage
Store leftover Samoa Brownies in an airtight container at room temperature for 1 week, or in the freezer for 1 month.
Did you try this recipe? I'd love to see how it turned out!
Tag me on Instagram or Facebook & leave a ⭐️ review below!
📖 Recipe
Samoa Brownies
Equipment
- 8 inch square pan
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Whisk
- Spatula
Ingredients
Brownie Batter
- ½ cup + 2 tablespoons (141 g) unsalted butter
- 1 cup (170 g) semi-sweet chocolate chips
- ¾ cup (150 g) granulated sugar
- 2 large (2 large) eggs room temperature
- ¾ cup (93 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- ¼ teaspoon (¼ teaspoon) salt
Filling
- 1 cup (80 g) unsweetened shredded coconut
- ¾ cup (~8 oz) (230 g) sweetened condensed milk
- 16 (16) chocolate caramel squares
Instructions
- Preheat oven to 350°F. Spray an 8x8" pan with oil and line with parchment paper so that it hangs over the edges.
Coconut Filling
- In a medium bowl, mix the coconut and sweetened condensed milk together with a spatula until well combined.
Brownie Batter
- In a microwave safe bowl, melt the butter and chocolate chips (stir every 30 seconds until melted, ~1-2 minutes total). Let it cool slightly (so that it doesn't cook the eggs when added in the next step).
- In a large bowl, beat the eggs with a whisk for about a minute. Add the sugar and continue to whisk for another 2-3 minutes until it's slightly thick, light, and airy. Then, slowly pour in the warm butter/chocolate mixture and whisk for another minute.
- In a small bowl, combine the flour, cocoa powder, and salt. Then, gently fold them into the wet ingredients just until all flour streaks are gone. The batter will be slightly thick.
Assembly
- Scoop half of the brownie batter into the prepared pan and spread it around with a spatula so that it's even across the bottom.
- Add the chocolate caramel squares on top of the brownie batter in an even layer.
- Carefully spread the coconut filling over the chocolate caramel squares.
- Finally, spread the remaining brownie batter on top of the coconut filling, covering it completely and evenly.
- Bake for 30-40 minutes or until the edges begin to harden and a smooth film sets across the middle. The batter should leave behind a streak on a toothpick inserted into the middle.
- Let the brownies cool in the pan until they're sturdy enough to be lifted out. Cool completely for clean cuts, or indulge while they're warm and gooey!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Polarbeard says
Made these Brownie Samoas as my wife loves caramel, I love coconut, and we BOTH love Brownies- so it kinda seemed like a no-brainer to give these a crack.
I know what was stated in your tips etc. but I did have to adapt a little due to necessity.
At this time, I only have a rectangle 11"x7" pan so I 1.5x the recipe first of all. No problem there as it adapted well I found.
Secondly, I didn't have any cream and obviously the caramel is a major component of the recipe - BUT, I improvised a little wondering what a caramel made with very soft cream cheese instead of cream would be like - a cream cheese caramel, if you will. Well, it worked a treat and it was quite a delicious caramel actually, not overly sweet and had a little tanginess to it yet still unmistakably a caramel.
So, that went fine also.
The next change was just because, although this is a decadent dessert, I am always trying to find a way to make baking recipes slightly less calorific BUT without compromising flavour. If it affects the taste then I won't make the change, it's just so I can hopefully do things that I can feed to EVERYONE I know without some missing out. That was another reason I used the cream cheese when I had no cream, as it was also 'lite' cream cheese.
So anyway, I exchanged ¾ of the white sugar for Stevia. I kept the brown sugar in the caramel as is though. Again, this didn't effect the taste at all, so happy as.
The last change I did wasn't one out of necessity however, but I just chose to toast the coconut a little before combining it with the condensed milk.
It gave it a deeper flavour and was delish!
So, obviously when it went in to bake I was a bit nervous as it had been adapted quite a bit, but it turned out awesome.
My Mrs raved about it and couldn't get enough of it. She mentioned, and I agreed, that it tasted better and better over the next three days until the pieces were all gone lol.
So if you're umming and ahhing about making this recipe then I encourage you to give it a go, because it's great, AND...if, like me, you lack some ingredients or have certain dietary requirements, then don't be afraid to try adapting it as it is a fairly forgiving recipe.
Thank you for it and I look forward to making more 😊
Kayla Burton says
Hi Bear! Wow, this is amazing! I'm so happy the tweaks worked out well and you both enjoyed these brownies!! Thank you for making them and sharing your customizations 🙂