If you love Girl Scout Samoa cookies, you’re going to fall head over heels for these Samoa Brownies.
This decadent dessert combines rich fudgy brownies with a gooey caramel-coconut topping and a drizzle of chocolate that hits every sweet spot.
Whether you’re making a treat for a party, potluck, or just because—it’s hard to stop at just one square.
Why You’ll Love These Samoa Brownies
Rich and indulgent – layers of brownie, coconut, caramel, and chocolate
Easy shortcut recipe – uses boxed brownie mix
Inspired by Samoa cookies – a fan-favorite flavor combo
Perfect for make-ahead – they keep well for days
Freezer-friendly – save extras for later
Crowd-pleaser – kids and adults love them
What You’ll Need (Ingredient Highlights)
Brownie mix – any brand, plus the ingredients it requires (typically eggs, oil, and water)
Shredded sweetened coconut – gives texture and sweetness
Soft caramels – melted down for the gooey topping
Semi-sweet chocolate chips – for melting and drizzling
Pro Tips Before You Start
Use parchment paper to lift the brownies out easily for slicing
Toast the coconut for extra flavor and texture
Let brownies cool completely before adding the topping
Microwave caramel in intervals and stir often to avoid burning
Chill before slicing for clean, neat squares
How to Make Samoa Brownies
Bake the brownies
Prepare the brownie mix as directed on the box and bake in a 9×13-inch pan.
Let them cool completely before topping.
Toast the coconut
While brownies cool, toast the shredded coconut in a dry skillet or oven until golden brown.
Stir frequently to avoid burning.
Make the caramel topping
In a saucepan or microwave, melt soft caramels with evaporated milk until smooth.
Stir in toasted coconut and mix to combine.
Spread the topping
Evenly spread the caramel-coconut mixture over the cooled brownies.
Press gently to adhere.
Drizzle with chocolate
Melt chocolate chips until smooth and drizzle over the top.
Let cool or chill in the fridge to set.
Slice and serve
Once fully set, slice into bars and enjoy!
Store leftovers in an airtight container.
What to Serve It With
A glass of cold milk – classic pairing
Hot coffee or espresso – balances the sweetness
Vanilla ice cream – for a brownie sundae twist
Fresh fruit – strawberries or raspberries add a tart contrast
A party dessert tray – alongside cookies and fudge
Variations / Substitutions
Use homemade brownies if you prefer baking from scratch
Swap caramels for dulce de leche for a smoother texture
Add a shortbread crust layer for more Samoa-cookie vibes
Top with sea salt flakes for sweet-salty balance
Use dark chocolate if you like a less sweet finish
Storage & Leftovers
Room temp: Store in an airtight container for 3–4 days
Fridge: Keeps for up to a week (especially in warm weather)
Freezer: Freeze in layers with parchment between; thaw before eating
Best served chilled or room temp depending on your texture preference
FAQs
Can I use homemade brownie batter?
Absolutely! Just use your favorite 9×13-inch pan recipe as the base.
How do I keep the coconut from burning?
Toast it low and slow, stirring often, and remove it from heat as soon as golden.
What kind of caramels work best?
Soft, individually wrapped caramels (like Kraft) melt the best for this recipe.
Can I make this nut-free?
Yes, there are no nuts in this recipe unless you choose to add them.
How long do these brownies last?
They’ll stay fresh for 3–4 days at room temp or up to a week in the fridge.
Do I need to refrigerate them?
If your kitchen is warm or you want a firmer texture, the fridge is a good option.
Can I double the recipe?
Yes, just bake in two pans or use a half-sheet pan if feeding a crowd.
Final Thoughts
These Samoa Brownies are rich, chewy, and layered with coconut-caramel goodness that’s impossible to resist.
With the ease of boxed brownies and the flavor of your favorite cookie, they’re the ultimate indulgent treat—perfect for any time you’re craving something truly special.
Samoa Brownies
Ingredients
- 1 box brownie mix plus ingredients to prepare it
- 2 cups shredded sweetened coconut
- 1 11 oz bag soft caramels
- 3/4 cup semi-sweet chocolate chips
Instructions
- Bake brownies as directed and let cool.
- Toast coconut in skillet or oven until golden.
- Melt caramels until smooth.
- Stir in toasted coconut and spread over brownies.
- Melt chocolate chips and drizzle over top.
- Let set, slice, and enjoy!
- See full steps with tips & photos → https://mischacrossing.com/samoa-brownies/
Notes
- Line the pan with parchment for easier removal and cleaner slicing.
- For a darker chocolate flavor, use dark chocolate chips or a dark chocolate brownie mix.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a firmer texture.
