Samoa Brownies

Ingredients:

For the cookie crust:

• 1 cup all-purpose flour
• ¼ cup sugar
• 1 stick butter, cold and cut into pieces

For the brownies:

• 1⅓ cups dark chocolate chips
• 1 cup white sugar
• ⅓ cup butter, cut into pieces
• 2 tbsp water
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ¼ tsp salt

For the caramel-coconut Topping:

• 1 cup sweetened flaked coconut, toasted
• 1 cup caramel sauce (I used my homemade Salted Caramel Sauce)

For the dark chocolate dip and drizzle: 

• 8 oz dark chocolate chips, melted

Instructions:

1. Preheat oven to 350 F.
2. Line a 9 x 9 baking pan parchment paper hanging on the sides (for easier removal) and spray with non-stick spray.

For the cookie crust,

1. In a bowl, combine all ingredients for the cookie crust. Using your clean hands or pastry cutter, mix the dough until crumbly. (This can be done in a food processor: pulse until crumbly.)
2. 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.
3. Keep in the fridge to cool.

Meanwhile, make the brownies.

1. In a heatproof bowl, place the chocolate chips. Set aside.
2. 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.
3. When the chocolate mixture has cooled down, mix in eggs and vanilla extract. Add in flour and salt. Mix to incorporate well.
4. Once the cookie crust has cooled, pour the brownie batter onto the top. Bake for about 30-35 minutes or until a toothpick inserted comes out with few crumbs but not wet batter.
5. 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.

1. Spread your sweetened flaked coconut on a baking sheet and toast for 7 minutes at 350 F. Watch carefully as the coconut may turn very quickly from beautiful golden to burnt. This can be done in an oven toaster, too. Make sure to stir the coconut once in a while to avoid burning.
2. Mix the toasted coconut and the caramel sauce. (If you just took your caramel sauce out from the fridge, you can microwave it first to thin it a bit.)
3. Spread the caramel-coconut topping over the chilled brownies. Place back in the fridge to chill again for at least an hour.

Now, it’s time for the chocolate dip and drizzle.

1. Remove the brownies from the fridge.
2. Grab the sides of the parchment paper and lift the brownies from the pan. Remove the parchment paper and cut them into squares.
3. Place your chocolate in a heatproof 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.
4. 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 melted, 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.

Source recipe: Samoa Brownies by Host the Toast

Notes:

Instead of salted caramel sauce, you can use caramel fudge (about 10 oz). Melt them in the microwave and mix with the toasted coconut.

Boxed brownie mix can be used instead of the brownie recipe above.