What’s your ultimate comfort dessert? For many, it’s the nostalgic delight of Girl Scout cookies. Among the iconic lineup, Samoas (also known as Caramel deLites) hold a special place with their irresistible blend of toasted coconut, rich caramel, and decadent chocolate. But what if you could capture that magic in a chewy, gooey brownie form, enjoying it any time of year, not just during cookie season? Enter these incredible **Samoa Brownies**!

These aren’t just any brownies; they’re a symphony of textures and flavors. Imagine layers of sweet, chewy coconut and luscious chocolate caramel squares nestled within a perfectly fudgy, deeply chocolatey brownie. Every bite delivers that quintessential Samoa experience, minus the shortbread layer, and with an added depth of brownie indulgence. The best part? This mouth-watering dessert takes just about an hour to prepare and bake, making it a perfect treat for spontaneous cravings or last-minute gatherings. They’re so good, they even caught the eye of national television!

As Seen On Good Morning America!

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• Edible Brownie Batter

Essential Ingredients for Perfect Samoa Brownies

Crafting the perfect Samoa brownie starts with selecting the right ingredients. Each component plays a vital role in achieving that rich flavor and incredible texture:

• Unsweetened Cocoa Powder: For a deep, rich chocolate flavor and a dark brownie color, Dutch-process cocoa powder is highly recommended. It has been alkalized, giving it a milder, less acidic taste than natural cocoa. If you only have natural cocoa, it will still work, but the flavor and color might be slightly different.
• All-Purpose Flour: Standard all-purpose flour is perfect for these brownies. For the most accurate measurement, especially in baking, always use a kitchen scale (see “Equipment” below). If measuring by volume, remember to use the “scoop and level” method rather than packing the flour.
• Salt: A crucial ingredient that enhances all the other flavors, particularly the chocolate and caramel. Don’t skip it!
• Unsweetened Shredded Coconut: This is key for the classic Samoa texture and flavor. Using unsweetened coconut gives you control over the sweetness of the final product. Coconut flakes can also work; if they are particularly thick, a quick pulse in a food processor can help them integrate better into the filling. If you opt for sweetened coconut, consider slightly reducing the granulated sugar in the brownie batter to maintain balance.
• Large Eggs: Ensure your eggs are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more uniform texture in your finished brownies.
• Chocolate Chips: I prefer semi-sweet chocolate chips from higher-quality brands like Ghirardelli or Guittard for their superior melt and flavor. Feel free to experiment with dark or milk chocolate chips based on your preference for sweetness and intensity.
• Chocolate Caramel Squares: These are the secret to the incredibly gooey caramel center! Ghirardelli Milk Chocolate Caramel Squares are a fantastic choice, offering a perfectly melty, rich caramel. They also come in a dark chocolate version if you prefer a less sweet option. Any brand with a soft, gooey caramel filling should work beautifully. While I haven’t personally tested plain caramel squares, they would likely be delicious as well.
• Granulated Sugar: Provides sweetness and contributes to the characteristic crinkly top of the brownies when properly whisked with the eggs.
• Unsalted Butter: Using unsalted butter allows you to control the exact amount of salt in your recipe. Make sure it’s good quality for the best flavor.
• Sweetened Condensed Milk: This thick, sweet milk is essential for creating the rich, sticky, and chewy coconut filling, binding it together perfectly.

Refer to the recipe card below for exact quantities for each ingredient.

Smart Substitutions & Creative Variations for Your Samoa Brownies

While this recipe is tried and true, there’s always room for personal touches and dietary adaptations. Here are some successful substitutions and exciting variations you can try:

• Gluten-Free Option: We’re thrilled to share that this recipe has been successfully tested by a reader using gluten-free all-purpose flour (Bob’s Red Mill brand). The brownies turned out wonderfully, so those with gluten sensitivities can absolutely enjoy this decadent treat! If trying a different brand of GF flour, look for a blend that is suitable for baking and contains xanthan gum.
• Baking in Muffin Tins: Another reader successfully made these Samoa Brownies in a muffin tin, creating individual portions perfect for serving. If you go this route, you’ll need to adjust the baking time. Start checking for doneness around 18-22 minutes, or until a toothpick inserted into the brownie (avoiding the caramel center) comes out with moist crumbs.
• Coconut-Free Brownies: If coconut isn’t your favorite, you can easily omit the coconut and sweetened condensed milk layer. You’ll still have incredibly fudgy brownies with a molten caramel center! Simply proceed with the brownie batter and chocolate caramel squares, baking as directed.
• Alternate Caramel Options: While chocolate caramel squares provide the perfect gooey pockets, you could experiment with other caramel options. You could use homemade caramel (ensure it’s a firm-setting caramel so it doesn’t entirely melt away during baking) or even individual soft caramels.
• Different Chocolate Types: Feel free to swap the semi-sweet chocolate chips in the brownie batter for dark chocolate chips for a more intense chocolate flavor, or milk chocolate chips for a sweeter, creamier brownie. You can also vary the type of chocolate caramel squares used for subtle flavor differences.

If you make any changes or try a new variation with this recipe, please share your results in the comments below! Your feedback helps the entire baking community.

Essential Equipment for Crafting Perfect Samoa Brownies

Having the right tools can make all the difference in your baking experience and the quality of your finished product. Here’s the essential equipment you’ll need for these Samoa brownies:

• 8-inch Square Baking Pan: This specific size is crucial for achieving the correct brownie thickness and ensuring the layers are perfectly distributed. It’s also important to generously spray your pan with non-stick spray and line it with parchment paper, leaving an overhang on two sides. This creates “handles” that will allow you to easily lift the cooled brownies out of the pan for clean, effortless cutting.
• Digital Food Scale: I cannot emphasize enough the importance of using a food scale to measure your dry ingredients, especially flour and cocoa powder. Measuring by weight (grams) is the most accurate method in baking, eliminating inconsistencies that can arise from variations in how ingredients are scooped or packed into measuring cups. This accuracy directly translates to consistent, perfect results every time. I invested about $20 USD in mine years ago, and it’s been an invaluable tool.
• Measuring Cups and Spoons: While a food scale is ideal for dry ingredients, measuring cups and spoons will still be necessary for liquids and smaller quantities. If you don’t have a food scale, be sure to use the “scoop and level” method for flour: spoon flour into your measuring cup until it’s overflowing, then level it off with a straight edge (like the back of a knife) without packing it down.
• Mixing Bowls: You’ll need at least two medium to large mixing bowls for preparing the coconut filling and the brownie batter separately.
• Whisk: An essential tool for thoroughly combining your wet ingredients, particularly for whisking the eggs and sugar to create that coveted crinkly brownie top.
• Rubber Spatula: Useful for mixing, scraping down the sides of bowls, and spreading the brownie batter and coconut filling evenly.

Crafting Your Samoa Brownies: A Detailed Step-by-Step Guide

Follow these instructions carefully to ensure your Samoa Brownies turn out perfectly fudgy with that irresistible gooey center.

Preparation: Begin by preheating your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by spraying it lightly with non-stick spray, then lining it with parchment paper. Ensure the parchment paper hangs over two opposite edges to create “slings” for easy removal later.

Step One (Coconut Filling – See Picture 1 above): In a medium-sized bowl, combine the unsweetened shredded coconut and the sweetened condensed milk. Stir these ingredients together thoroughly with a spatula until the coconut is completely coated and moist. Set this mixture aside for later assembly.

Step Two (Melting Chocolate & Butter – See Picture 2 above): In a microwave-safe bowl, combine the chocolate chips and unsalted butter. Microwave on medium power, stirring every 30 seconds, until the mixture is almost entirely melted and smooth. This usually takes about 1-2 minutes total. It’s crucial not to overheat it. Once melted, set it aside to cool slightly. You want it warm enough to be liquid, but not hot enough to scramble the eggs in the next step.

Step Three (Whisking Eggs & Sugar – See Picture 3 above): In a large mixing bowl, vigorously whisk together the large eggs and granulated sugar for 1 to 2 minutes. Continue whisking until the mixture becomes noticeably lighter in color, thicker, and airy. This aeration of the eggs and sugar is key to achieving that desirable crinkly top on your brownies.

Step Four (Combining Wet & Dry Ingredients – See Picture 4 above): Slowly pour the slightly cooled melted chocolate and butter mixture into the aerated egg and sugar mixture. Continue to whisk these together for another 2-3 minutes, ensuring they are well combined and smooth. In a separate small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Then, gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until all streaks of flour disappear, being careful not to overmix, as this can lead to tough brownies. The batter will be relatively thick.

Step Five (First Brownie Layer – See Picture 5 above): Scoop out half of the prepared brownie batter into your parchment-lined pan. Using your spatula, carefully spread the batter evenly across the bottom of the pan to form a consistent layer.

Step Six (Caramel Layer – See Picture 6 above): Arrange the chocolate caramel squares evenly over the first layer of brownie batter. For 16 brownies, aim for a 4×4 grid, ensuring each eventual square gets a delightful caramel center.

Step Seven (Coconut Layer – See Picture 7 above): Gently spread the coconut filling over the chocolate caramel squares. Take your time to distribute it evenly across the surface.

Step Eight (Top Brownie Layer – See Picture 8 above): Finally, spoon the remaining brownie batter on top of the coconut filling. Carefully spread it around with your spatula, ensuring it completely covers the coconut layer from edge to edge.

Pro Tip: Brownie batter tends to thicken as it sits. To ensure easy spreading and layering, it’s best to assemble and bake these brownies in the order specified and without too much delay after mixing the batter.

Baking: Place the assembled Samoa Brownies in your preheated oven at 350°F (175°C) and bake for approximately 30-40 minutes. You’ll know they’re ready when the edges begin to set and a smooth, glossy film forms across the middle. A toothpick inserted into the center (avoiding a caramel square) should come out with moist crumbs attached, indicating a fudgy interior. Do not overbake!

Cooling: Allow the brownies to cool in the pan for at least 30 minutes. This cooling time is essential for the brownies to set properly. Once partially cooled, use the parchment paper overhang to carefully lift the entire slab of brownies out of the pan. Transfer them to a wire rack to cool completely for the neatest cuts. However, if you can’t resist, enjoying them slightly warm is highly recommended, as the caramel will be perfectly gooey! Once cooled, cut into 16 even squares (a warm knife helps with clean cuts). Enjoy your delicious homemade Samoa Brownies!

Samoa Brownie FAQs

Storage & Freshness Tips for Your Samoa Brownies

To keep your Samoa Brownies at their best, follow these simple storage guidelines:

• Room Temperature: Store any leftover brownies in an airtight container at room temperature for up to 1 week. This helps maintain their moist, fudgy texture.
• Freezing: For longer storage, these brownies freeze beautifully. Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for up to 1 month. When ready to enjoy, thaw them at room temperature or warm them gently in the microwave for that fresh-baked, gooey caramel experience.

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Kayla Burton