Samoas Brownies
User Reviews
5
Samoas Brownies
Description
The base is a fudgy chocolate brownie made from flour, cocoa powder, sugars, oil, eggs, water, and vanilla, baked until set. A separate coconut caramel layer is prepared by simmering butter, brown sugar, and water until dissolved, then combining with cream, vanilla, and sweetened shredded coconut to achieve a thick, sticky topping. After baking the base, this layer is spread on top and combined with chocolate drizzle made from melted dark chocolate chips or chopped chocolate.
The brownies offer a moist, slightly dense texture with rich chocolate flavor, complemented by the gooey, nutty coconut caramel which adds chewiness and a contrasting sweetness. The chocolate drizzle adds a smooth, slightly bitter accent, tying the layers together with a glossy finish.
These brownies can be cut into bars for serving as a dessert or snack. Their rich and texturally complex profile makes them suited for special occasions or when a flavored chocolate treat is desired.
Ingredients
Ingredients for Chocolate Brownie Base
- 2 egg
- ½ cup vegetable oil such as canola oil or sunflower oil, flavorless
- 2 tablespoon water
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour or plain flour
- ⅔ cup cocoa powder dutch processed
- ⅓ cup powdered sugar also known as icing sugar or confectioners sugar
- ⅔ cup light brown sugar firmly packed, muscovado
Ingredients for Coconut Caramel Layer
- 8 tablespoon butter unsalted
- 1 cup light brown sugar firmly packed, muscovado
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ½ cup heavy cream or double cream
- 10 oz coconut sweetened shredded
Ingredients for Chocolate Drizzle
- 2 oz dark chocolate chips or plain chocolate bar finely chopped
Instructions
Instructions for Brownie Base
- Begin by lining your square baking tray with parchment paper and preheating the oven to 350°F (175C/155C Fan).
- In a small mixing bowl, stir together the flour, cocoa powder, brown sugar and powdered sugar.
- Meanwhile, in a large mixing bowl, whisk together the oil, eggs, water and vanilla until emulsified.
- Add the dry ingredients to the wet and stir together with a spatula until you have a thick smooth batter.
- Pour the batter into the lined tray and gently smooth out to the corners, making an even layer.
- Bake in the preheated oven for 20 minutes. Meanwhile, make the caramel layer.
Instructions for Caramel Coconut Layer
- Place the butter, water and brown sugar in a saucepan and heat over medium heat, stirring occasionally until the butter has melted and the sugar dissolved. This will take about 10 minutes.
- While the sugar mixture is heating, stir the vanilla extract into the cream.
- After the sugar has dissolved, slowly add the cream into the saucepan, whisking as you do. Bring this to a boil and allow to boil for 1 minute.
- Remove the caramel sauce from the heat and add the coconut. Stir to combine.
- When the brownies are ready, remove these from the oven and pour the coconut caramel over the top. Spread this out evenly, then set aside to cool.
Instructions for Chocolate Topping and Serving
- Once the bars are cool to room temperature (after about 2 hours), melt the dark chocolate in a double boiler until smooth. Then transfer to a piping bag or ziploc bag and cut the end off to drizzle over the coconut.
- Place the brownies in the refrigerator to chill for a couple of hours to allow the caramel to solidify more firmly - this will make slicing and handling them easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 35.1g | 12% |
| Protein | 2.3g | 5% |
| Fat | 21.2g | 33% |
| Saturated Fat | 11.3g | 57% |
| Cholesterol | 41mg | 14% |
| Sodium | 90mg | 4% |
| Potassium | 128mg | 3% |
| Fiber | 2.4g | 10% |
| Sugar | 26.2g | 52% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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