Caramel Coconut Samoa Brownies
Caramel Coconut Samoa Brownies are chewy chocolate brownies from a box mix that are topped with toasted coconut, caramel, and chocolate.
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Servings: 28 brownies
Ingredients
- 1 boxed brownie mix and the ingredients listed on the box
- 3 cups sweetened coconut - toasted
- 1/2 11.5- ounce jar of salted caramel sauce
- 1 bag of semi-sweet chocolate chips
Instructions
- Preheat oven to 350°
- Prepare the brownies per the box instructions and pour the batter into a 12" x 17" large cookie sheet.
- Bake for 11 minutes.
- Turn oven off.
- Remove the brownies from the oven and sprinkle the bag of chocolate chips evenly across the top of the hot brownies.
- Return the cookie sheet to the oven (while the oven is turned off) for 3-5 minutes while the chocolate chips melt. It's fine if there are still visible pieces of the chips.
- Remove the brownies from the oven and let them cool completely.
- Microwave the caramel sauce for 20 seconds.
- Top the chocolate covered brownies with the cooled toasted coconut.
- Drizzle the caramel sauce over the coconut.
- Refrigerate for 1 hour before serving.
- Store in the refrigerator for up to 4 days.
Notes
- I use a large 12" x 17" cookie sheet to make the brownies because I don't want them too thick. Of course, the cooking time is much less and these need to bake for only 11 minutes.
- Microwave the caramel sauce to make it easier to drizzle.
- Store these in the refrigerator for up to 4 days.
- Samoa Brownies are easy to freeze. Freeze in batches of four. Place a small piece of parchment paper on top of 4 brownies and stack them on top of each other so there is a parchment paper piece between each brownie. Wrap them in plastic wrap and place them in a ziptop bag. Freeze for 1-2 months. We like to eat these frozen with a scoop of vanilla ice cream on top.