Description
A rich, fudgy brownie inspired by Samoa cookies, topped with gooey caramel and toasted coconut for a perfect sweet and crunchy treat.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (95g) all-purpose flour (or almond flour for gluten-free)
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup (180ml) caramel sauce (store-bought or homemade)
- 2 tablespoons heavy cream (or coconut cream for dairy-free)
- 1/4 teaspoon sea salt
- 1 cup (80g) sweetened shredded coconut
- Optional: 1/4 cup (40g) chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang.
- In a mixing bowl, combine granulated sugar and melted butter. Whisk until smooth and glossy.
- Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gently fold dry ingredients into wet mixture until no flour streaks remain.
- Spread batter evenly in prepared pan. Bake for 20-25 minutes until a toothpick comes out with moist crumbs.
- While baking, spread shredded coconut on a baking sheet and toast in oven for 5-7 minutes, stirring halfway.
- Warm caramel sauce with heavy cream and sea salt over low heat until smooth and slightly runny.
- Remove brownies from oven. Pour warm caramel evenly over top, then sprinkle toasted coconut and nuts if using. Press topping gently into caramel.
- Return pan to oven for 8-10 minutes to set caramel and toast coconut further.
- Cool brownies completely on a wire rack before slicing.
- Use parchment overhang to lift brownies from pan. Cut into 12 squares and serve.
Notes
Sift cocoa powder to avoid lumps. Watch baking time carefully to keep brownies fudgy, not cakey. Toast coconut carefully to avoid burning. Refrigerate brownies if caramel is too runny before slicing. Use room temperature eggs and slightly cooled melted butter for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square (1/
- Calories: 280320
- Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: brownies, caramel, toasted coconut, Samoa cookies, easy dessert, fudgy brownies, crowd-pleaser, quick dessert