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Recipe 40dd04882e

Caramel Samoa Brownies

These brownies combine sticky-sweet caramel, toasty coconut, crunchy shortbread, and a fudgy brownie base, making them a perfect dessert for potlucks or cozy nights in.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 16 squares
Calories 320 kcal

Ingredients
  

Brownie Base

  • 1/2 cup unsalted butter Use European-style butter for creaminess.
  • 4 oz semisweet chocolate chips 60% cacao preferred for balance.
  • 3/4 cup granulated sugar Can swap for coconut sugar for a deeper flavor.
  • 2 large eggs Use room temperature eggs for better mixing.
  • 1 tsp vanilla extract Use pure vanilla for best flavor.
  • 1/4 tsp salt Balances sweetness.
  • 1/2 cup all-purpose flour For a denser brownie, reduce to 3/8 cup.
  • 1/4 cup unsweetened cocoa powder Adds depth.

Caramel Sauce

  • 1/2 cup granulated sugar Don't substitute liquid sweeteners.
  • 2 tbsp water Helps to dissolve sugar evenly.
  • 1/3 cup heavy cream Use full-fat for best texture.
  • 2 tbsp unsalted butter Adds shine to the caramel.
  • 1/4 tsp sea salt Essential for flavor balance.

Toppings

  • 1 cup shredded sweetened coconut Toast for a stronger nutty flavor.
  • 1 cup crushed shortbread cookies Store-bought or leftover tea cookies.

Ganache

  • 4 oz semisweet chocolate chips For a glossy topping.
  • 1/4 cup heavy cream Use more for a looser ganache.

Instructions
 

Preparation

  • Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
  • In a saucepan over low heat, melt the butter and semisweet chocolate chips until smooth.
  • Whisk in granulated sugar until glossy. Add the eggs, one at a time, mixing well after each. Stir in vanilla extract and salt.
  • Sift together flour and unsweetened cocoa powder, then fold into the wet mixture until just combined.
  • Spread the batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out with moist crumbs.

Caramel

  • In a saucepan over medium heat, combine sugar and water, swirling until it turns amber.
  • Remove from heat and carefully whisk in heavy cream, butter, and sea salt. Let it cool slightly.

Assembly

  • Pour warm caramel over cooled brownies, spreading it evenly.
  • Sprinkle shredded coconut and crushed shortbread on top, pressing gently to adhere.

Ganache

  • Heat heavy cream until simmering, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
  • Drizzle ganache over the top layer and chill to set.

Serving

  • Chill the brownies for at least 1 hour before cutting into squares.

Notes

Let the brownies cool completely before pouring caramel to prevent sogginess. For a lighter version, consider using a sugar alternative in the caramel.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 30g
Keyword Brownies, Caramel, Chocolate, Dessert, Samoa
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