Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla bean paste
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup dulce de leche or thick caramel sauce
- 1 ½ cups sweetened shredded coconut
- ½ cup semi-sweet chocolate chips (for drizzle)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla powder until smooth. Gradually fold in the all-purpose flour, cocoa powder, and salt until just combined; do not overmix. Pour the brownie batter into the prepared pan and spread evenly.
- Step 2: Bake the brownie base for 20-25 minutes, or until the edges are set but the center is still slightly gooey. While the brownies are baking, spread the sweetened shredded coconut on a separate baking sheet and toast in the oven alongside the brownies for 5-7 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning. Remove toasted coconut from the oven.
- Step 3: In a medium bowl, combine the toasted shredded coconut with the dulce de leche (or caramel sauce), mixing until the coconut is fully coated. If the caramel is too thick to mix, warm it slightly in the microwave for 15-20 seconds.
- Step 4: Carefully remove the partially baked brownies from the oven. Evenly spread the caramel-coconut mixture over the warm brownie layer. Return the pan to the oven and continue baking for another 15-20 minutes, or until the coconut caramel topping is bubbly and the brownies are set.
- Step 5: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate artistically over the cooled brownies. Allow the chocolate to set before slicing and serving.
Notes
- Store these delightful Samoa Brownies in an airtight container at room temperature for up to 3-4 days to keep them perfectly moist and chewy.
- If you prefer a warm, gooey treat, gently reheat individual squares in the microwave for 10-15 seconds; just enough to soften the caramel and chocolate without melting completely.
- Elevate your Samoa Brownie experience by serving a warm square with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an irresistible dessert.
- For perfectly clean slices and beautifully set chocolate drizzle, be sure to let your Samoa Brownies cool completely in the pan before attempting to cut them; patience is key for presentation!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American