Layered Samoa Brownies
Author: Nikki
Layers of shortbread cookie, rich fudgy brownies and a delicious chewy coconut caramel topping. These brownies are textured with three different layers and will be a huge hit!
Shortbread base
  • ¾ cups butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 1½ cups flour
  • ¼ teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1½ teaspoons vanilla
  • ½ cup cocoa
  • 1⅓ cups flour
  • ½ teaspoon salt
Caramel/Coconut layer
  • 4 cups toasted coconut
  • 20 ounces caramel, I use Peter's caramel that comes in a 5 pound block, but you can also use 20 ounces caramel cubes and melt according to package directions
  • 2 Tablespoons milk
Chocolate Drizzle:
  • ¼ cup milk chocolate chips
  • 1 Tablespoon shortening
  1. Preheat oven to 350 degrees F.
  2. Spray 9x13 pan with cooking spray.
Make shortbread cookie base
  1. In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.
  2. Dump dough into prepared pan and press evenly over the bottom.
  3. Bake at 350 degrees F 10 minutes.
Make brownies while base is cooking
  1. While the cookies are baking, cream butter and sugar together in a large mixing bowl. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t over beat.
  2. Remove from oven and spread brownie batter over the top of the shortbread cookie and return to oven for 24 minutes.
  3. Remove from oven and let cool completely.
To make caramel and toasted coconut layer
  1. Melt caramel and milk and in microwave in 1 minute increments until smooth.
  2. Stir in toasted coconut.
  3. Spread over cooled brownies.
Chocolate drizzle
  1. In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Drizzle over caramel.
Recipe by Chef in Training at