Easy Samoa Brownies
A decadent, fudgy brownie topped with toasted coconut, caramel, and a chocolate drizzle.
Ingredients
- 18.4 oz Boxed Brownie Mix
- 2/3 cup Vegetable Oil
- 2 Large Eggs
- 1/2 cup Water
- 2 cups Shredded Coconut
- 16 oz Caramel Ice Cream Topping
- 1/2 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven according to the brownie mix package and line an 8x8 inch pan with parchment paper.
- Combine the brownie mix, oil, eggs, and water in a large bowl, stirring just until incorporated.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs.
- Spread shredded coconut on a baking sheet and toast in the oven for a few minutes until golden brown, stirring frequently.
- Mix the toasted coconut with the caramel ice cream topping in a bowl until fully coated.
- Spread the coconut and caramel mixture evenly over the completely cooled brownies.
- Melt the chocolate chips in the microwave and drizzle in a zigzag pattern over the top.
- Chill the brownies in the refrigerator for at least one hour before slicing into squares.
Notes
• Use a parchment paper "sling" to easily lift the brownies out of the pan for clean cuts.
• Ensure the brownies are entirely cool before adding the caramel layer to prevent melting.
• Store in an airtight container at room temperature for three days or refrigerate for up to one week.
• Ensure the brownies are entirely cool before adding the caramel layer to prevent melting.
• Store in an airtight container at room temperature for three days or refrigerate for up to one week.