Description
Toasted Coconut Caramel brownies start with a soft chocolate brownie that is just dense enough to hold up all the gooey goodness on top. Next comes the signature Samoa-inspired topping – a gooey toasted caramel coconut layer made from toasted shredded coconut and melted mini caramels, and drizzled with a little extra chocolate.
Ingredients
Units
Scale
- 2 sticks of butter
- 12 oz chocolate chips
- 3 cups sugar
- 6 eggs
- 1 1/4 tbsp all-purpose flour
- 1/2 cup Dutch cocoa powder
- 1 tsp salt
Caramel Coconut Topping
- 3 1/2 cups unsweetened shredded coconut
- 15 oz soft caramels
- 1/4 tsp salt
- 3 tbsp heavy cream
Instructions
- Preheat oven to 350°F and prep a 13×9 baking pan by buttering the pan and lining it with parchment paper so that about 1 inch of the parchment paper peaks above the top edges of the pan. The parchment paper will act as a sling to remove the brownies after they’re done cooking.
- Make brownies. In a medium bowl, whisk together cocoa powder, salt, and flour. Set aside for now.
- In a small saucepan over low heat, melt butter and chocolate chips. Remove the saucepan from the heat when it is just melted and smooth.
- Remove from heat, pour into a bowl and whisk in sugar and eggs, one at a time. Next, add the flour mixture and fold it into the batter with a spatula until the flour is fully mixed in. You shouldn’t see any clumps of flour in the batter.
- Pour the brownie batter into a parchment-lined baking pan and spread it into an even layer.
- Bake the brownies for 45-50 minutes until baked through. Use a toothpick or fork to test the doneness of the brownies. If your toothpick removes clean, the brownies are done. If not finished cooking, place back in the oven for 3-5 more minutes in increments.
- Remove from the oven and let the brownies cool for 20 minutes.
- Make caramel coconut topping. Keep oven set at 350ºF to toast coconut. Spread coconut flakes onto a sheet pan and toast for 10-15 minutes until golden brown. Stir every 5 minutes, so that they don’t burn. Once they are toasted, pour them into a medium mixing bowl to cool while you melt the caramel.
- In a saucepan over medium heat, melt caramels with heavy cream. Stir continuously so that the caramel doesn’t burn. It may take some time for the caramel to melt, but once it does it will melt fast.
- Pour the caramel over the coconut flakes and stir in the caramel until evenly coated. Work quickly here because the caramel will harden quickly. Pour the caramel coconut over the brownies and gently spread into an even layer over the top of the brownies.
- Melt some chocolate chips in the microwave and drizzle over the top for that iconic Samoas cookie look.
- Let the brownies set for about 15-20 more minutes at room temperature. Or for 5-10 minutes in the freezer. You want the caramel mixture to set completely before slicing.
- Slice into 16-19 bars and enjoy!
- Prep Time: 15 minutes
- Setting Time: 20 minutes
- Cook Time: 1 hour