Inspired by the classic Girl Scout Cookie flavor, these Samoa Brownies are one of our favorite sweet treats!
We’ve hit that time of the year when I start using the side door at our local grocery store. Or if not the side door, then I duck in behind a crowd of folks and quickly walk straight ahead without making eye contact. Yup, it’s Girl Scout Cookie season.
Hi, my name is David, and I have a problem with Girl Scout Cookies. I seriously can’t pass by the table without stopping to get a box or six. I mean, it’s for the kids, right? I’m helping them out here! When Laura and I were first dating, I’m ashamed to admit that she found my stash of Thin Mint cookies in my pantry. I think I had 6 boxes squirreled away in there. And it was October. Oops. So now I pick up a couple boxes (It’s for the kids!), and then I carefully and strategically avoid the Girl Scout Cookie table for the rest of the season. The Girl Scouts even have an app that lets you find cookies near you…that’s just about as bad as the Krispy Kreme app that tells you when the donuts are hot!
While I do still love Thin Mints (especially frozen), Laura has made me see the light when it comes to Samoas. The combination of caramel, chocolate and coconut is just so darned irresistible. (For the record, we now buy 1 box of Thin Mints and 1 box of Samoas.) While I might be adept at avoiding those friendly Girl Scouts and their cookies (It’s for the kids!), I still give in and make delicious Girl Scout Cookie-inspired treats here at home.
Take these Samoa Brownies, for example. I made these for friends a couple of weeks ago, and they were so tasty that I had to make them again. I had to! I used my go-to brownie recipe and topped it with a combination of caramel and coconut. So good. I swear I could eat the topping off of these Samoa Brownies with a spoon! But I do have my limits…even if said limits
are were set at 10 boxes of Girl Scout Cookies.
When Laura first came home and saw the batch of Samoa Brownies on the countertop, she thought I had made another batch of these German Chocolate Brownies. Truthfully, I guess they’re pretty similar except the Samoa Brownies version includes coconut while the German Chocolate version goes with chopped pecans. But hey, you can’t ever have enough brownies in your life, right? Enjoy these treats, friends!
Oh, and if you’re looking for more Samoa-inspired treats, these Baked Samoa Doughnuts are really quite delicious, too!
- 1 cup unsalted butter
- 4 oz. semisweet chocolate
- 1¾ cups semisweet chocolate chips divided
- 3 large eggs
- 1 cup sugar
- 1 Tbsp vanilla extract
- ⅔ cup all-purpose flour
- ½ Tbsp baking powder
- ½ tsp salt
For the Toppings
- 2 cups unsweetened shredded coconut
- 15 oz. caramels unwrapped
- 3 Tbsp milk
- ¼ tsp salt
- 1 oz. semi-sweet chocolate chopped (see tip)
- 1 Tbsp unsalted butter
- Preheat oven to 350°F.
- Grease and flour a 9”x13” baking pan. Line bottom with oversized parchment paper so that the paper comes up at least 2” on all sides of the pan. (This will help you remove the brownies from the pan later.) Set pan aside.
- Using a medium saucepan, add the butter, chocolate and 1 cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.
- Using a large bowl, mix together the eggs, sugar and vanilla. Stir the egg mixture into the warm chocolate mixture.
- Using a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.
- Stir the remaining ¾ cup of chocolate chips into the batter.
- Pour batter into prepared baking pan. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the brownies comes out mostly clean.
For the Samoa Topping
- Spread coconut on baking sheet; bake at 325°F for 13-15 minutes, or until light golden brown in color.
- Place the caramels, milk and salt in a small saucepan. Heat over low heat, stirring occasionally, until smooth. Remove from heat and stir in toasted coconut.
- Using an offset spatula, spread the topping evenly over brownies. (Tip: If the caramel mixture cools too much, just heat it back up slightly.)
- Let brownies and topping cool completely before slicing into squares. (Tip: Chilling the brownies in the refrigerator will make them easier to slice.)
- Place the chocolate and butter in a small microwaveable bowl. Heat in 20-second intervals, stirring after each interval, until smooth.
- Using a piping bag with a small round top (or a sandwich bag with one corner snipped off), drizzle tops of brownies with chocolate glaze.