Samoa Brownie Bites
Samoa brownie bites are a decadent and irresistible dessert inspired by the iconic Girl Scout cookie. These delicious treats start with a rich, fudgy brownie base that is topped with a layer of gooey coconut caramel. The finishing touch is a drizzle of rich chocolate that ties all the flavors together in perfect harmony.
Ingredients
For the brownies:
- ½ cup salted butter
- 1 ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup cocoa powder
- ½ cup all purpose flour
For the topping:
- 2 cups desiccated coconut toasted
- 1 cup granulated sugar
- ¼ cup water
- ½ cup whole milk
- ¼ cup salted butter
- 1 tsp vanilla extract
- ½ cup dark chocolate melted
- 2 tsp sea salt
Instructions
- Preheat the oven to 325 degrees.
- In a bowl, whisk together the 1 cup cocoa powder and ½ cup all purpose flour. Set aside.1 cup cocoa powder, ½ cup all purpose flour
- In a saucepan, add the ½ cup salted butter and melt on medium-low heat. Once melted, stir in the 1 ¼ cup granulated sugar and cook on low heat until slightly golden brown, for about 5 minutes.½ cup salted butter, 1 ¼ cup granulated sugar
- Remove from the heat and let cool at room temperature for about 15 minutes. Add the 2 eggs and 1 tsp vanilla extract and whisk vigorously until the mixture is slightly lightened in color and increased in volume. Add the flour mixture and whisk until smooth and combined.2 eggs, 1 tsp vanilla extract
- Line a loaf pan with parchment paper. Pour in the brownie batter and spread into an even layer. Bake for 20-25 minutes until a toothpick comes out clean. Let the brownies cool at room temperature for at least 1 hour.
- Meanwhile, in a saucepan, add the ¼ cup water and 1 cup granulated sugar and stir together, cooking on medium heat. Let the mixture cook, stirring occasionally, for about 15 minutes until it is golden brown and the sugar is dissolved.¼ cup water, 1 cup granulated sugar
- Remove from the heat and stir in the ½ cup whole milk, ¼ cup salted butter, and 1 tsp vanilla extract. Place back on the heat, set to medium low, and stir in the toasted 2 cups desiccated coconut. Cook for about 5 more minutes, stirring constantly, until the mixture is thick and sticky.½ cup whole milk, ¼ cup salted butter, 1 tsp vanilla extract, 2 cups desiccated coconut
- Pour the caramel topping over the brownies, still in the loaf pan. Spread into an even layer and cover with plastic wrap. Chill in the fridge for at least 2 hours.
- Once the brownies are chilled, remove from the loaf pan and cut into 20 even squares. Drizzle with the melted ½ cup dark chocolate and sprinkle with 2 tsp sea salt before serving.½ cup dark chocolate, 2 tsp sea salt