Samoa Brownies. Rich, chocolatey, and topped with a sweet coconut topping, these brownies are simply amazing. They taste just like the Samoa Cookie you love! This easy brownie recipe takes less than an hour to make and is super easy to throw together. Perfect for sharing!
What’s your favorite Girl Scout cookie? The extra thin and minty Thin Mint? Maybe the nutty Tag-a-Long? For me, it’s the Samoa! It reminds me of German chocolate cake, with its sweet coconut and chocolatey goodness!
Brownies are also one of my favorite desserts, so I took my recipe for The BEST Brownies and spruced them up with a samoa topping. These Samoa Brownies are rich, chocolatey with a sweet coconut topping which gets drizzled in melted chocolate.
These Girl Scout Samoa Brownies come out soft and chewy on the outside and firm around the edges. Just how I like my brownies. The best way to serve these Samoa Brownies is straight from the oven (let them cool a little!) with a dollop of vanilla ice cream!
Ingredients for Samoa Brownies
The full ingredient list and measurements are listed in the printable recipe below.
- Brown Butter: Adds so much flavor and extra nuttiness to the brownies.
- Cocoa: Brownies need to have chocolate! This recipe uses unsweetened cocoa powder.
- Coffee: Instant coffee granules bring out the cocoa flavor in the brownies.
- Brown Sugar: Gives extra moisture to the brownie versus granulated sugar. Brown sugar also gives the brownies extra flavor.
- Coconut: I used sweetened shredded coconut. It has a delicious flavor and is perfect for that Samoa taste!
- Cream, butter & sugar: This is a simple way of making a rich caramel sauce.
- Salt: Salted caramel is one of my favorite flavors, so I added sea salt to the caramel coconut sauce. It really brings all the flavors together!
How to make this Samoa Brownies recipe
There are three easy steps:
Make the Brownies
Preheat oven: To 350 degrees. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.
Brown the butter: Add butter to a medium saucepan and cook over medium heat until light brown/caramel in color. 5-10 minutes. Make sure to keep an eye on it so the butter does not burn. It also helps to use a light-colored saucepan for this.
Combine the batter: Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules, and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down. Stir in the eggs and vanilla and mix until batter has a nice, glossy sheen to it.
Fold in the flour: And stir until combined. (Do not over mix)
Bake: Pour the batter into the prepared pan and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
Make the Samoa topping:
- Caramelize the sugar: Take the granulated sugar and cook it in a saucepan until it has melted, and then remove it from the heat.
- Make the caramel sauce: Add butter, sea salt, and heavy cream to the sugar, mix until they’re all combined, and return the pot to the stove, stirring constantly for about 30 seconds until it has thickened.
- Mix in the coconut: Remove the saucepan from the heat and stir in the shredded coconut.
Assemble the Samoa Brownies:
- Add the topping: When the brownies have completely cooled, pour the coconut caramel Samoa topping over them, spreading the mixture evenly.
- Cut and serve: Cut the brownies into 9 squares and drizzle them with melted chocolate. Enjoy!
Can I use a different kind of nut?
Yes! If you have coconut allergies or don’t enjoy the taste, most other raw nuts either shredded, chopped up, or ground, will work in its place. Here are a few that would taste great:
- Slivered almonds
- Macadamia nuts
- Brazil nuts
Storage & Freezing Girl Scout Samoa Brownies
- Store: In an airtight container in the refrigerator or on the counter for up to 4 days.
- Freezing: Freeze these Samoa Brownies for up to 3 months in the freezer. When you’re ready to eat them, thaw them overnight in the refrigerator.
More delicious brownie recipes to try:
- Peppermint Brownies
- Copycat Cosmic Brownies
- Mocha Cream Brownies
- Zucchini Brownies
- Chocolate Mint Andes Brownies
- 10 tablespoons unsalted butter cubed
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon instant coffee granules
- 1/2 teaspoon baking powder
- 2 large eggs cold
- 2 teaspoons vanilla extract
- 2/3 cup all purpose flour
- 1/2 cup chocolate chunks or chocolate chips
Coconut Caramel Topping
- 1 cup granulated sugar
- 6 tablespoons unsalted butter softened and cut into cubes
- ½ cup heavy cream room temperature
- 1/2 teaspoon sea salt
- 2½ cups sweetened shredded coconut
- Preheat oven to 350 degrees.
- Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.
- Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
- Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
- Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
- Fold in the flour and stir until combined. (Do not over mix)
- Pour the batter into the prepared pan and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
- Allow the brownies to cool completely.
- To assemble the brownies top them with the coconut caramel topping.
- Cut into 9 brownies and drizzle with melted chocolate if desired.
Coconut Caramel Topping
- While the brownies are baking, make your coconut caramel topping.
- Add sugar to a medium saucepan and heat over medium heat.
- Stir sugar for 5-10 minutes or until the sugar is completely melted and golden brown. (The sugar takes 5 minutes to start to melt and will clump up, that is fine). When the sugar is golden brown and melted immediately take off of the heat and stir in the butter. It will get bubbly which is fine.
- Pour in the heavy cream and sea salt and mix until combined.
- Place back on the stove for 30 seconds stirring constantly to thicken. Remove from heat and stir in coconut flakes.
- Set aside until ready to assemble.
Coconut Caramel Topping adapted from Broma Bakery