When I first saw photos of these brownies, I knew that I needed some reason to make them. Making a fabulous upgraded version of our favorite girl scout cookies was absolutely irresistible. Then I realized that all we needed were friends to share them with! Needless to say, that was easy. 🙂
This recipe was adapted from Host the Toast, via Jhuls @ The Not So Creative Cook. I modified the baking times and used jarred dulce de leche instead of caramel sauce. I also combined dark and semi-sweet chocolate for the drizzle. Yummy!
For the Cookie Crust:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 stick unsalted butter, cold and cut into pieces
For the Brownies:
- 1⅓ cups dark chocolate chips
- 1 cup granulated sugar
- ⅓ cup unsalted butter, cut into pieces
- 2 T water
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ tsp coarse salt
For the Caramel-Coconut Topping:
- 1 cup sweetened flaked coconut, toasted
- 1 cup caramel sauce (I used dulce de leche)
For the Chocolate Dip and Drizzle:
- 4 oz dark chocolate chips, melted
- 4 oz semi-sweet chocolate chips, melted
To Make the Cookie Crust:
- Preheat oven to 350 F, preferably on convection.
- Line an 9 x 9 baking pan parchment paper hanging on the sides (for easier removal) and spray with non-stick spray.
- In a bowl, combine all ingredients for the cookie crust. Using a food processor or pastry cutter, pulse or mix the dough until crumbly.
- Evenly spread and pat the cookie crust into the bottom of the parchment-lined baking pan. Bake for about 15 minutes or until the cookie crust turns light golden brown.
- Keep in the fridge to cool.
Meanwhile, Make the Brownies:
- In a bowl, place the dark chocolate chips. Set aside.
- In a small saucepan, add butter, water and sugar. Bring the mixture to a boil and remove from heat. Pour onto the chocolate chips and stir the mixture until chocolate has completely melted. Let cool for a bit.
- When the chocolate mixture has cooled down, mix in eggs and vanilla extract.
- Add in flour and salt. Mix to incorporate well.
- Once the cookie crust has cooled, pour the brownie batter onto the top. Bake for about 25 (on convection) or up to 35 minutes (standard oven), or until toothpick inserted comes out with few crumbs (but not wet) batter.
- Let the brownies cool on a wire rack and transfer to the freezer to chill up quickly. (Do not remove from the pan.)
While waiting for the brownies to firm up…
Make the Caramel-Coconut Topping:
- Spread your sweetened flaked coconut on a baking sheet and toast for 5 to 7 minutes at 350 F, on convection. Watch carefully as the coconut may turn very quickly from beautiful golden from to burnt. Make sure stir the coconut once in a while to avoid burning.
- Mix the toasted coconut and the dulce de leche/caramel sauce. (If you just took your caramel sauce out from the fridge, you can microwave it first to thin it a bit. I heated mine for about 30 seconds and stirred it prior to using.)
- Spread the caramel-coconut topping over the chilled brownies.
- Place back in the fridge to chill again for at least an hour.
For the Chocolate Dip and Drizzle:
- Remove the brownies from the fridge.
- Grab the sides of the parchment paper and lift the brownies from the pan. Remove the parchment paper and cut them into smallish squares.
- Place about 2/3 of the mixed chocolate chips in a bowl and melt in the microwave with 30 seconds interval, stirring in between. You can also melt your chocolate in a bowl over a pan of simmering water. (I usually have more success with the double-boiler method.)
- Dip each brownie bottom into the melted chocolate and place upside-down on another sheet of parchment paper to let dry.
- When the chocolate coating has cooled, turn each piece right side up. Melt the remaining chocolate as directed above.
- Drizzle the remaining chocolate over the top of the Samoa Brownies. You can eat right away or you can let the chocolate drizzle firm up before serving.
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