Fudgy Samoa Brownies

By vealam

Ingredients

• 4 oz semi sweet chocolate
• 4 oz milk chocolate
• 1/2 cup (8 tablespoons) unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup flour
• 1/4 cup cocoa powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded coconut
• 7 oz soft caramels
• 1/4 cup heavy cream

Details

Servings 1
Preparation time 20mins
Cooking time 55mins
Adapted from centercutcook.com

Preparation

Step 1

Line an 8 x 8 inch baking pan with parchment paper, leaving some parchment hanging over the pan. Preheat the oven to 350 degrees F.
In a double boiler, melt both types of chocolate and the butter together, mixing as it melts to combine everything. Once the chocolate and butter is melted and mixed together, remove from the double boiler.
Stir in the sugar and mix to combine.
Beat in the eggs one at a time, mixing well between each addition.
Add in the flour, cocoa powder, and salt and mix well. Stir in the vanilla extract.
Pour the batter into the baking pan and bake for 30 – 35 minutes.
While the brownies are baking, place the shredded coconut on a baking sheet and toast for about 5 minutes in a rack under the brownies. Remove and allow to cool slightly.
In a saucepan, add the caramels and the heavy cream and heat on medium until the caramels melt. Stir well to combine the heavy cream.
Add the shredded coconut over the melted caramel and mix to combine. Pour the caramel mixture over the finished brownies while they are still warm and spread.
You may optionally add a chocolate drizzle over the coconut for a more authentic Samoa cookie look. (personally, I preferred the brownies without the drizzle!)