Samoa Brownies

Delicious brownies with cookie crust, dark and fudgy brownie center and caramel-coconut topping.


Samoa Brownies - TNSCC 4

I’ve always been curious about girl scout cookies. I’ve never eaten one. Not in my girl scout days. I mean we don’t do anything related with these cookies. We did cleaning the school when it’s girl scout days during our time. 😀 I don’t have any idea what these girls are doing these days in the same school I attended.

Samoa Brownies - TNSCC 1

Being curious that I am, I made something girl scout related. I wanted to make the Samoa cookies, but I was badly craving for brownies. I followed my tummy’s desire and searched for Samoa Brownies recipe.

Samoa Brownies - TNSCC 2

There are few stages in making these delicious bars of brownies, but every every single effort and time is worth it. See, these brownies are made up of sweet cookie crust. Then, dark brownie batter is added and baked until perfectly fudgy. And to complete Samoa experience, top them with caramel-coconut topping. Ooopppss! We are not done yet – we have to dip each bottom of these squares in melted chocolate and again drizzle with melted chocolate. I mean, duh?! What’s not to love about these bars of deliciousness?

Cookie crust.

Dark and fudgy brownies.

Coconut-caramel topping.

Chocolate dipped cookie-bottom-crust.

More chocolate drizzle on top.

Samoa Brownies - TNSCC 3

Samoa Brownies


For the cookie crust:

  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 stick butter, cold and cut into pieces

For the brownies:

  • 1⅓ cups dark chocolate chips
  • 1 cup white sugar
  • ⅓ cup butter, cut into pieces
  • 2 tbsp water
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ tsp salt

For the caramel-coconut Topping:

  • 1 cup sweetened flaked coconut, toasted
  • 1 cup caramel sauce (I used my homemade Salted Caramel Sauce)

For the dark chocolate dip and drizzle: 

  • 8 oz dark chocolate chips, melted


  1. Preheat oven to 350 F.
  2. Line a 9 x 9 baking pan parchment paper hanging on the sides (for easier removal) and spray with non-stick spray.

For the cookie crust,

  1. In a bowl, combine all ingredients for the cookie crust. Using your clean hands or pastry cutter, mix the dough until crumbly. (This can be done in a food processor: pulse until crumbly.)
  2. Evenly spread and pat the cookie crust into the bottom of the parchment-lined baking pan. Bake for about 15 minutes or until the cookie crust turns light golden brown.
  3. Keep in the fridge to cool.

Meanwhile, make the brownies.

  1. In a heatproof bowl, place the chocolate chips. Set aside.
  2. In a small saucepan, add butter, water and sugar. Bring the mixture to a boil and remove from heat. Pour onto the chocolate chips and stir the mixture until chocolate has completely melted. Let cool for a bit.
  3. When the chocolate mixture has cooled down, mix in eggs and vanilla extract. Add in flour and salt. Mix to incorporate well.
  4. Once the cookie crust has cooled, pour the brownie batter onto the top. Bake for about 30-35 minutes or until a toothpick inserted comes out with few crumbs but not wet batter.
  5. Let the brownies cool on a wire rack and transfer to the freezer to chill up quickly. (Do not remove from the pan.)

While waiting for the brownies to firm up, make the caramel-coconut topping.

  1. Spread your sweetened flaked coconut on a baking sheet and toast for 7 minutes at 350 F. Watch carefully as the coconut may turn very quickly from beautiful golden from to burnt. This can be done in an oven toaster, too. Make sure stir the coconut once in a while to avoid burning.
  2. Mix the toasted coconut and the caramel sauce. (If you just took your caramel sauce out from the fridge, you can microwave it first to thin it a bit.)
  3. Spread the caramel-coconut topping over the chilled brownies. Place back in the fridge to chill again for at least an hour.

Now, it’s time for the chocolate dip and drizzle.

  1. Remove the brownies from the fridge.
  2. Grab the sides of the parchment paper and lift the brownies from the pan. Remove the parchment paper and cut them into squares.
  3. Place your chocolate in a heatproof bowl and melt in the microwave with 30 seconds interval, stirring in between. You can also melt your chocolate in a bowl over a pan of simmering water.
  4. Dip each brownie bottom into the melted chocolate and place upside-down on another sheet of parchment paper to let dry. When the chocolate coating has melted, drizzle the remaining chocolate over the top of the Samoa Brownies. You can eat right away or you can let the chocolate drizzle firm up before serving.

Source recipe: Samoa Brownies by Host the Toast


Instead of salted caramel sauce, you can use caramel fudge (about 10 oz). Melt them in the microwave and mix with the toasted coconut.

Boxed brownie mix can be used instead of the brownie recipe above.


Samoa Brownies - TNSCC 3

I am sharing this with my friends at Fiesta Friday #103, co-hosted by the lovely Angie, with this week’s fabulous co-hosts, Sonal and Petra.

Have a fantastic weekend! Wishing you a day full of smiles! 😀 😀 😀


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I am also sharing these delicious bars at Saucy Saturdays | Happiness is Homemade | Sunday SweetsMelt in Your Mouth Monday | What’d You Do This Weekend?Recipe of the Week | Turn It Up Tuesday | Totally Terrific Tuesday | Lou Lou Girls Fabulous PartyCook Blog Share | Showcase Your Talent Thursday | Throwback Thursday | Foodie FriDIY | Foodie Friends Friday Daily DishTickle My Tastebuds TuesdayBake of the Week |

Featured at Saucy Saturdays #29



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