Dessert

Easy Samoa Brownies Recipe

ByJulian Dempsey February 19, 2026February 19, 2026

Introduction

These Easy Samoa Brownies are a delightful twist on classic brownies, topped with toasted coconut, rich caramel, and drizzled with melted chocolate. Perfect for satisfying your sweet tooth, they bring the flavors of the famous Samoa cookie into a fudgy brownie form.

A close-up of a dessert bar showing two layers; the bottom layer is a dark, rich chocolate cake with a moist and slightly crumbly texture, while the top layer is a golden-brown coconut and caramel mixture that looks sticky and gooey with shredded coconut pieces visible. On top, thick lines of melted dark chocolate are drizzled in a wavy pattern across the coconut layer. The dessert sits on a light wooden surface with toasted coconut flakes scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box brownie mix (prepared according to the package directions)
2 cups shredded coconut
16 ounce bottle caramel ice cream topping
½ cup semi-sweet chocolate chips (melted)

Instructions

Step 1: Prepare the brownies according to the package directions and bake them as directed. Keep the oven on for the next step.
Step 2: Spread the shredded coconut on a parchment-lined baking sheet. Place it in the oven and toast until evenly browned, stirring often, about 3 to 5 minutes.
Step 3: Remove the toasted coconut from the oven and let it cool slightly.
Step 4: Stir the caramel topping into the toasted coconut until well combined.
Step 5: Spoon the coconut and caramel mixture evenly over the cooled brownies.
Step 6: Drizzle the melted chocolate over the brownies by transferring it to a piping bag or using a spoon.
Step 7: Refrigerate the brownies until the chocolate is set and the brownies are cooled completely.
Step 8: Slice into 16 pieces and serve.

Tips & Variations

For an extra crunch, sprinkle chopped nuts like pecans or walnuts on top before adding the chocolate drizzle.
Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.
Ensure you toast the coconut carefully to avoid burning, stirring frequently is key.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm slightly before serving for the best texture. You can also freeze the brownies for longer storage; thaw overnight in the fridge before serving.

How to Serve

A close-up of a two-layer bar dessert sitting on a white marbled texture. The bottom layer is dark brown, dense, and looks like a rich chocolate cake or brownie. The top layer is sticky and glossy, light brown with visible shredded coconut pieces, and appears gooey and caramelized. On top of the coconut layer, there are two thin wavy lines of dark chocolate drizzle running horizontally. In the background, there are out-of-focus beige toasted coconut flakes scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of a box mix?

Absolutely! Homemade brownies work just as well and can add a personal touch to this recipe.

What can I substitute for caramel ice cream topping?

You can use homemade caramel sauce or dulce de leche as a substitute for the caramel topping if you prefer.

Easy Samoa Brownies Recipe

★★★★★

4.7 from 103 reviews

Author: Julian
Total Time: 1 hour
Yield: 16 servings 1x

Description

Delight in the rich and chewy Easy Samoa Brownies, inspired by the beloved Girl Scout cookie flavors. These brownies feature a fudgy base topped with toasted coconut caramel layer and drizzled with melted semi-sweet chocolate, creating an irresistible treat that’s perfect for any occasion.

Ingredients

Scale

Brownie Base

1 box brownie mix (prepared according to the package directions)

Topping

2 cups shredded coconut
16 ounces caramel ice cream topping
½ cup semi-sweet chocolate chips (melted)

Instructions

Prepare Brownies: Prepare and bake the brownies following the package instructions. Keep the oven on for the next step.
Toast Coconut: Spread the shredded coconut evenly on a parchment-lined baking sheet. Place in the oven and toast until evenly browned, stirring frequently, about 3 to 5 minutes. Remove and let cool slightly.
Mix Caramel and Coconut: In a bowl, combine the toasted coconut with the caramel topping, stirring well to coat evenly.
Spread Topping on Brownies: Evenly spoon and spread the caramel-coconut mixture over the cooled brownies.
Drizzle Chocolate: Transfer the melted semi-sweet chocolate chips to a piping bag or plastic bag with a small corner cut off. Drizzle the chocolate over the caramel-coconut layer in decorative lines.
Chill to Set: Refrigerate the brownies until the toppings are firm and chilled, about 30 minutes.
Slice and Serve: Cut the brownies into 16 servings and enjoy your decadent treat.

Notes

Watch the coconut closely while toasting as it can burn quickly.
Use parchment paper to prevent sticking and ease in cleanup.
Melt the chocolate chips gently using a double boiler or microwave in short bursts to avoid burning.
If desired, substitute caramel ice cream topping with homemade caramel sauce for a more natural flavor.
Store leftovers refrigerated in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownies, samoa brownies, caramel coconut brownies, toasted coconut, semi-sweet chocolate, easy dessert, Girl Scout inspired

Julian Dempsey

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