Description
A decadent, multi-layered tribute to the iconic Girl Scout cookie. These brownies feature fudgy chocolate batter layered with chewy coconut and rich chocolate-caramel squares, creating a sophisticated balance of deep cocoa, tropical coconut, and buttery caramel.
Ingredients
The Fudgy Brownie Batter
- 1 cup semi-sweet chocolate chips
- 1/2 cup + 2 tbsp unsalted butter
- 3/4 cup granulated sugar, 2 large eggs
- 3/4 cup flour, 1/4 cup cocoa powder, 1/4 tsp salt
The Samoa Filling
- 1 cup unsweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 16 chocolate caramel squares (e.g., Ghirardelli)
Instructions
Prep: Preheat oven to 350°F. Line an 8×8 pan with a parchment sling.
Melt: Microwave butter and chocolate chips until smooth. Cool slightly.
Aeration: Whisk eggs and sugar for 2–3 mins until thick and pale (Ribbon Stage).
Mix: Whisk chocolate into eggs. Gently fold in flour, cocoa, and salt.
Assemble: Spread half the batter in the pan. Layer caramel squares, then the coconut/condensed milk mix. Top with remaining batter.
Bake: Bake 30–40 mins. Cool completely before slicing.
Notes
The ‘Ribbon Stage’: Essential for that delicate, shiny crust; whisk until the mixture leaves a slow trail.
Squares Over Sauce: Squares maintain a gooey ‘candy bar’ layer; sauce will dissolve into the batter.
Clean Cuts: Chill for one hour before slicing to get sharp edges through the sticky caramel.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert / Brownies
- Method: Layering / Baking
- Cuisine: American Girl Scout Inspired
Nutrition
- Serving Size: 1 Brownie
- Calories: 320
- Sugar: 26
- Sodium: 110
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.4
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 55
Keywords: samoa brownies, coconut caramel brownies, girl scout cookie brownies, layered brownie recipe, chewy coconut brownies