Layered Samoa Brownies

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!

Layered Samoa Brownies... 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!

Girl Scout Cookie season is among us and the Samoa Cookies happen to be my favorite, as I am sure you have gathered with all my Samoa Cookie inspired recipes.

This particular recipe is pretty amazing. It has a crispy shortbread cookie base. The cookie base is flakey and is a perfect compliment to the fudginess of the the brownies and the chewiness of the coconut-caramel topping.

The brownies are tall and rich. They are are super unique and will be a hit wherever they go!

Layered Samoa Brownies... 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!

Layered Samoa Brownies
 
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!
Author:
Recipe type: Dessert
Ingredients
Shortbread base
  • ¾ cups butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 1½ cups flour
  • ¼ teaspoon salt
Brownies
  • 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
Instructions
  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.

 Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: brownies, dessert

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Comments

  1. Veronica

    Not sure if you are in charge of the advertising on your website, but I have alcohol advertising popping up when I visit your page.

  2. Kimberly Piter

    Hi there! I'm actually baking these right now. When I made the shortbread base, I baked it for the 10 minutes and then took it out of the oven. The base was still very soft and not cooked all the way. Is this normal? When I was spreading the brownie mixture on the warm cookie base, the cookie base was lifting and trying to mix with into the brownies mix.I was trying to be very careful. So I was wondering if I should have baked the cookie base longer? Is it supposed to be undercook because you're adding 24 minutes cooking time for the brownies. Also, should the cookie based be cooled before adding brownie mix. It doesn't mention this in the recipe.

  3. Al

    Made these for a Birthday surprise.... The brownies stayed liquid. I'm not sure if 24 min @ 350 degrees was the correct time. Most brownies take 45-55 min. Once I put the caramel coconut mixture on I couldn't spread it with the liquid brownie center. So sad. I put the whole dish back in the oven for 20 more minuets to cook the brownies so I can try and cut in the morning before work. Wish me luck?