Brownies with Samoa Caramel Topping
If you like samoas cookies, you’re going to love these fudgy, homemade brownies with a warm, salty-sweet coconut caramel topping. Drizzled in dark chocolate and oozing with goodness, you can’t turn them down!
No time to make a batch of brownies from scratch? No problem! You can still make a box mix fancy by adding the caramel topping!
These brownies would make a great entertaining or potluck dessert. Just be sure to cut them into small enough pieces so everyone gets a taste!
Recipe adapted from Broma Bakery
Start to Finish: about 2 hrs
How many: 9 large brownies
What you’ll need:
For the brownies:
1 1/4 cups unsalted butter
2 1/2 cups light brown sugar
4 large eggs at room temperature
1 1/2 cups cocoa powder
3/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup all-purpose flour
For the caramel topping:
1 cup granulated sugar
6 tablespoons unsalted butter at room temperature
1/2 cup heavy cream at room temperature
2 1/2 cups unsweetened shredded coconut
¾ teaspoon salt
¼ cup semi-sweet or dark chocolate
What you’ll do:
For the brownies:
Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.
In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir. Repeat process 2 more times. Stir until the mixture is smooth and glossy. Add the eggs and whisk until smooth.
Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.
Pour mixture into prepared baking pan and bake for 45 minutes. Test for doneness by inserting toothpick or knife in the brownies, starting at 40 minutes. They may take up to 55 minutes to bake, depending on the oven. You’ll know the brownies are done when the edges begin to crisp. It’s fine if the center is still a little fudgy!
Remove from the oven and place on a baking rack to cool.
For the caramel topping:
As the brownies are cooling, make the caramel topping. In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar. Be sure to scrape the bottom of the pan so it doesn’t burn. At first the sugar will be lumpy, but it will soon melt and start turning an amber color.
After 5 minutes, the sugar should become fully melted. Once it becomes an amber hue, remove from heat immediately and add the butter. Stir the butter and sugar until they melt together completely, about 1-2 minutes.
Next, add the heavy cream and salt and stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and stir in the coconut flakes. Set aside until brownies are completely cooled.
Run a knife along the edges of the brownies so they don’t stick to the sides of the pan. Use a spatula to spread the coconut caramel over the brownies.
Heat the chocolate for the drizzle in a microwave-safe bowl in 30 second increments, stirring after every 30 seconds.
Spoon melted chocolate into a small ziplock bag and cut an 1/8 inch slit in the bottom corner of the bag. Drizzle the melted chocolate over the brownies. Be sure to keep your hand moving fast! Chill brownies in the fridge until the caramel topping has set up… or eat one right now!
