Samoa Box Mix Brownies: Caramel Swirl, Toasted Coconut Topping, and Chocolate Drizzle
Hack a standard brownie box mix to create decadent, layered bars that taste like homemade Samoa Girl Scout cookies, complete with caramel, toasted coconut, and a chocolate finish.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box standard brownie mix (plus ingredients listed on box, usually eggs, oil, water)
- 1/2 cup sweetened condensed milk
- 1 cup soft caramels, unwrapped
- 2 tablespoons milk or cream
- 1 cup sweetened shredded coconut
- 1 tablespoon butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Instructions
- Preheat your oven to the temperature specified on the brownie box. Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the brownie batter according to the box directions. Pour half of the batter into the prepared pan.
- Prepare the caramel swirl base: In a small saucepan over low heat, combine the caramels, sweetened condensed milk, and 2 tablespoons of milk or cream. Stir constantly until the mixture is smooth and fully melted. Remove from heat.
- Toast the coconut: Spread the shredded coconut on a dry skillet over medium heat. Stir frequently until the coconut is golden brown, about 3 to 5 minutes. Watch closely to prevent burning. Toss the toasted coconut with the melted butter.
- Pour half of the melted caramel mixture over the brownie layer in the pan. Sprinkle half of the toasted coconut mixture evenly over the caramel.
- Gently spoon the remaining brownie batter over the coconut layer. Dollop the remaining caramel mixture randomly over the top layer of batter and use a knife to gently swirl the caramel into the batter.
- Bake according to the box instructions for a 9×13 pan, or until a toothpick inserted near the center comes out with moist crumbs attached. Let the brownies cool completely in the pan on a wire rack.
- Prepare the chocolate drizzle: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth.
- Once the brownies are cool, drizzle the melted chocolate over the top. Sprinkle the remaining toasted coconut over the chocolate drizzle.
- Allow the chocolate to set before lifting the brownies out of the pan using the parchment overhang. Cut into bars.
Notes
- For a richer brownie flavor, substitute the water called for on the box with an equal amount of strong brewed coffee.
- If you prefer a thicker caramel layer, use 1 cup of soft caramels and 1/4 cup of sweetened condensed milk instead of the amounts listed above.
- Toasted coconut can be made ahead of time and stored in an airtight container for up to one week.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 30