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Samoa Caramel Coconut Brownies

Dense, fudgy chocolate brownies topped with a thick, gooey layer of toasted coconut and caramel, finished with a generous dark chocolate drizzle.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Fudgy Brownie Base
  • 1 cup unsalted butter melted and hot
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp fine sea salt
Caramel Coconut Topping & Drizzle
  • 3 cups sweetened shredded coconut
  • 14 oz soft caramel candies unwrapped
  • 3 tbsp heavy cream
  • 0.5 cup semi-sweet chocolate chips for drizzle
  • 1 tsp coconut oil for drizzle

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Mixing bowls
  • Medium saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment paper, leaving an overhang.
  2. Whisk melted butter and sugar. Add eggs one at a time, whisking well. Stir in vanilla.
  3. Fold in flour, cocoa powder, and salt until just combined. Do not overmix.
  4. Pour batter into the prepared pan and bake for 25-30 minutes. Let cool completely in the pan.
  5. Spread coconut on a baking sheet and toast at 325°F (160°C) for 5-10 minutes, stirring frequently, until golden brown. Set aside.
  6. In a saucepan, melt caramels and heavy cream over low heat until smooth. Stir in the toasted coconut.
  7. Spread the warm coconut-caramel mixture evenly over the completely cooled brownies.
  8. Melt chocolate chips and coconut oil in the microwave in 20-second bursts until smooth. Drizzle over the top of the brownies.
  9. Chill the brownies in the refrigerator for at least 1 hour to set the caramel before lifting out with the parchment paper and slicing into squares.

Notes

Store in an airtight container with parchment paper between layers to prevent sticking. They keep well at room temperature for 4 days or frozen for up to 3 months.