I’ve been indulging on Girl Scout cookies ever since I can remember. Thin Mints and Samoas have always been my go-to. I was secretly excited when my daughter became a Daisy and then a Brownie. I HAD to buy lots of cookies to support her troop, right?!? ????????
This recipe combines two amazing desserts into one. Samoa Brownies start with our ultimate fudge brownies and get topped with a delicious coconut topping and then drizzled with chocolate. You won’t believe how much they resemble Samoa cookies!
The Samoa topping is made by heating sugar until it turns to an amber color. Then add butter, cream and coconut. Unsweetened desiccated coconut is what really makes these identical to the Samoa cookies. Desiccated coconut can usually be found by the specialty flours. It can also be ordered on Amazon.
To finish these off, just melt a half cup of chocolate chips and drizzle over the brownies with a spoon.
Samoa BrowniesCourse: DessertDifficulty: Easy
1 pan ultimate fudge brownies
Sugar 1 cup
Butter 6 Tbsp
Heavy Cream 1/2 cup
Desiccated Coconut 2 cups
Chocolate Chips 1/2 cup
- In a small saucepan, put the sugar in an even layer. Heat sugar over medium heat without stirring. Once the sugar turns a dark amber color, remove from the heat.
- Add butter and stir gently until the butter is melted.
- Pour in the cream and mix until smooth.
- Add coconut and stir to combine.
- Immediately pour over the brownies and spread evenly with an offset spatula.
- Melt the chocolate chips in a microwave safe bowl. Drizzle over the coconut topping with a spoon.
- Cool, cut and serve.
- Cold cream can make the sugar seize. Before adding to the sugar, warm it in the microwave for about 30 seconds.