Samoas Brownies

Samoas Brownies are an easy 4-ingredient recipe that combines your favorite Girl
Scout Cookie with your favorite boxed brownie recipe! Irresistibly delicious and
ready to eat in just under an hour and a half!

Servings: 10

Author:

Prep Time:
10 minutes

Cook Time:
45 minutes

Chill Time:
30 minutes

Total Time:
1 hour, 25 minutes

Course:

Dessert

Cuisine:

American

Keywords:

🧂 Ingredients

18 oz boxed brownie mix

plus ingredients on back of bos
2 1/2 cups shredded coconut
14 oz jar caramel

reserve 1/4 cup
1 cup semi sweet chocolate chips

Instructions

1 Line a 8×8 baking dish with parchment paper and set aside. Preheat the oven
according to the box mix instructions. Mix the brownie mix plus ingredients on
the back of the box together in a medium bowl until thoroughly combined. Pour
the batter into the prepared 8×8 dish, and cook according to the box
instructions.
2 Once done, take the brownies out of the oven and set aside to cool for about 30
minutes. While that’s cooling, place coconut shreds in a small or medium pan on
the stove over medium heat. Stir constantly to avoid burning. Remove from the
stovetop when the coconut shreds are a golden brown in color.
3 Once the coconut is done toasting, pour into a medium-sized bowl. Add the
caramel to the bowl, reserving 1/4 of a cup of caramel and setting to the side
for the final step. Stir the coconut and caramel together until well mixed.
Spread the mixture all over top of the brownies evenly.
4 Microwave the chocolate chips in a small microwave-safe dish in 30-second
increments, stirring in between, until fully melted. Pour melted chocolate into
a small zip lock bag and cut a small piece of the corner off. Drizzle the
chocolate how ever you’d like on top of the brownies.
5 Add the 1/4 cup of caramel to a zip lock bag and repeat drizzling it the
opposite way of the chocolate. Place in the fridge for 1 hour or the freezer for
30 minutes to harden. Once the brownies are set, slice and serve!