Samoa Box Mix Brownies
Fudgy box mix brownies topped with gooey caramel coconut and chocolate drizzle, recreating the beloved Samoa cookie in easy brownie form.
Equipment
- 8x8 or 9x9 inch baking pan
- Parchment paper
- Mixing bowls
- Baking sheet
- Microwave-safe bowl
Ingredients
- 1 box (18.25 oz) fudge brownie mix plus ingredients called for on box
- 2 cups sweetened shredded coconut divided
- 14 oz caramel ice cream topping or 30 soft caramel candies
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon butter
- 1/4 teaspoon flaky sea salt optional
Instructions
- Preheat oven to 325°F. Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving overhang on sides. Lightly grease parchment.
- Mix brownie batter according to package directions. Pour into prepared pan and spread evenly.
- Bake brownies for 35-45 minutes until toothpick inserted in center comes out with few moist crumbs. Cool completely in pan.
- Toast coconut: Spread 1.5 cups coconut on baking sheet. Toast at 350°F for 5-7 minutes, stirring once, until golden. Watch closely. Reserve 1/2 cup for garnish.
- Warm caramel in microwave for 20-30 seconds until pourable. Stir in toasted coconut until evenly coated.
- Spread caramel coconut mixture over completely cooled brownies in even layer to edges.
- Melt chocolate chips with butter in 20-second microwave intervals, stirring between each, until smooth. Drizzle over caramel layer.
- Sprinkle with reserved coconut and flaky sea salt. Refrigerate 30 minutes to set before cutting into 16 squares.
Notes
- Let brownies cool completely before adding topping to prevent caramel from sliding off.
- Use sharp knife dipped in hot water for clean cuts, wiping between each cut.
- Store in airtight container at room temperature 3 days or refrigerate up to 1 week.
- Freeze individual squares wrapped in plastic for up to 3 months.
- For thicker caramel layer, use 30 soft caramels melted with 2 tablespoons heavy cream instead of jarred topping.