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Samoa Box Mix Brownies
Laura

Samoa Box Mix Brownies

Rich fudgy brownies topped with sweet caramel coconut and chocolate drizzle, inspired by the classic Samoa cookie. Perfect for bake sales and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 brownies
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box fudge brownie mix (18.4 oz) plus eggs, oil, and water as directed
  • 2 cups sweetened shredded coconut flakes
  • 1 jar caramel ice cream topping 12.25 oz, or 16 oz soft caramels
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon butter for melting chocolate
  • flaky sea salt optional, for finishing

Equipment

  • 9x13 baking pan
  • Mixing bowls
  • baking sheet
  • Spatula
  • sharp knife

Method
 

  1. Preheat oven to temperature specified on brownie mix box (usually 350°F). Grease a 9x13 baking pan or line with parchment paper.
  2. Mix brownie batter according to package directions using the required eggs, oil, and water. Pour into prepared pan.
  3. Bake brownies for 28-32 minutes until a toothpick inserted in center comes out with a few moist crumbs. Do not overbake.
  4. Toast coconut on a baking sheet in oven for 5-7 minutes until golden brown, watching carefully to prevent burning. Let cool slightly.
  5. Prepare caramel by warming the caramel topping in microwave for 30 seconds if using jarred topping. If using soft caramels, melt with 2 tablespoons cream until smooth.
  6. Combine caramel and coconut in a bowl, mixing until coconut is evenly coated with caramel.
  7. Let brownies cool for 10 minutes after removing from oven, then spoon caramel coconut mixture over top, spreading evenly to edges.
  8. Melt chocolate chips with butter in microwave in 20-second intervals, stirring between each, until smooth. Drizzle over brownies.
  9. Cool completely before cutting into 24 squares. For cleanest cuts, chill pan for 30 minutes before slicing.

Notes

  • Toast coconut until golden, not dark brown, to avoid bitterness
  • Let brownies cool completely before cutting for clean edges
  • Warm caramel slightly if it thickens while spreading
  • Use parchment paper for easy removal and clean cuts
  • Store at room temperature for up to 3 days in airtight container