Samoa Brownies


With Girl Scout season upon us it is time to roll out everything “mock GS”

Samoa Brownies are quite possibly better than Girl Scout cookies!

Because after all brownies are superior to cookies and the Samoa Girl Scout cookie is the all time favorite (in my book anyway!)

What can be better than this!

So forget those cookies this year and make yourself some ooey, gooey, coco-nutty, chewy, fudgy brownies!

It is a building on recipes project of course, but a simple one really.

Just get the brownie recipe made in advance and once you get the hang of the soft caramel filling from my Salted Caramel Chocolates recipe you should be a pro by now!

Samoa Brownies
Prep time
Total time
A candy thermometer is necessary since we have to cook this to an exact temperature
If you decide to use another brownie recipe (and not mine, which is baked into a 9X13 pan) be sure to bake them in a 9X13" pan so the caramel samoa topping here is in thickness equal to the brownie
Serves: 20 Brownies
  • 1 Recipe Fudge Brownies
  • 3 Cups Sweetened Flaked Coconut
  • Granulated Sugar 1¼ cup (250g)
  • Sweetened Condensed Milk ⅔ cup (180g)
  • Water 7 Tablespoons (105ml)
  • Corn Syrup ½ cup + 3 Tablespoons (215g)
  • Unsalted Butter 7 Tablespoons (100g)
  • Salt ½ teaspoon (3g)
  1. Combine the water, sugar, sweetened condensed milk, corn syrup and vanilla bean (if you are using one) into a heavy bottom sauce pan and cook to 230°F while stirring constantly
  2. Once it gets to 230°F add the butter and continue cooking to 245°F stirring constantly
  3. Once it reaches 245°F remove the vanilla bean or if you are using extract you will add it now along with the salt.
  4. Cool slightly in the pot and then add the coconut.
  5. Spread over cooled brownie to the edges and drizzle with chocolate.
Brownies can be stored at room temperature in an airtight container for up to 1 week

You can freeze them for up to 2 months wrapped well

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  1. I’m not a coconut fan, but I thought this would make an awesome turtle brownie recipe by omitting the coconut and topping it with pecans and ganache drizzle!

  2. OMG Gretchen they are my favorite girl scout cookies – I think i’m going to go home tonight and try this recipe – I do have a question – I love the toasted coconut flavor – do you think the recipe would work the same if I toasted the coconut before I add it to the caramel?

    love your fudgy brownies – too much! I know you’re not kidding when you said you at almost the entire batch. I’ve do that a time or two. (death by chocolate cake comes to mind immediately)

    love ya , love your blog and love your videos.

  3. Gretchen: Loved these brownies but did not know that I should have used a 13 x 9 pan and used a smaller pan. That made the caramel frosting thicker and very sweet! I read the recipe several times but did not see the size pan. Love your website and recipes 🙂

    1. HI JoAnn- thanks for noting that~ Ill update it to clarify, I guess I thought that since we are making the Brownie Recipe which does specify the 9X13 pan… I thought that was clear.

  4. Can’t wait to make these. You refer to a vanilla bean but it is not listed in the ingredients. If I want to add vanilla to the topping instead-how much and when?

  5. Hi gretchen

    i have a question about the caramel. can i store it in the fridge for a few days instead of topping the brownie immediately?
    also is that regular table salt used in the recipe?

  6. HELP!!
    i tried making the samoa bit today and i used a calebrated candy thermometer and cooked the sugar mixture to the exact temperatures you mentioned but my mixture is very sticky nothing i could ever spread over brownies. it tastes amazing but not what i can use on top as a spread. it is also darker then what it appears in the video although maybe that is just the lighting. i made sure to remove the pot as soon as the temp read 245f but i cant figure out what went wrong. is there anything i can do now to make it thinner and spreadable? i really want to use it. please help!

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