Samoa Brownies Chef in Training

Samoa Brownies Recipe (4.4/5)

Toast the parchment in the oven until evenly browned, stirring often, for about 3 to 5 minutes. Remove the coconut from the oven and allow it to cool slightly. Add the caramel to the coconut and stir to combine. Spoon the coconut mixture over the cooked brownies in an even layer.

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Melt chocolate chips in the microwave at 45-second intervals, stirring in between each, until smooth. Allow to cool for a few minutes and then put that in a zipper seal bag. Cut the tip off and zig zag the melted chocolate across the top of your iced brownies. Allow the chocolate to set before serving. Enjoy.

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Instructions. Heat oven to 350 degrees. Prepare brownie mix according to box directions by adding the water, oil, and eggs (or what is directed on back of box) and cool completely. Then adjust oven to 400 degrees F and place coconut on baking pan. Cook for 2-3 minutes.

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In a large bowl, beat the eggs with a whisk for about a minute. Add the sugar and continue to whisk for another 2-3 minutes until it's slightly thick, light, and airy. Then, slowly pour in the warm butter/chocolate mixture and whisk for another minute. In a small bowl, combine the flour, cocoa powder, and salt.

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Beat the eggs and sugar until light and foamy. Stir in the chocolate mixture. Whisk in the dry ingredients and spread in a greased pan. Bake and cool completely. Toast the coconut. Spread the shredded coconut on a sheet pan and bake for 4-5 minutes. Stir after each minute until it turns golden brown.

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Make the Brownies. Preheat oven: To 350 degrees. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside. Brown the butter: Add butter to a medium saucepan and cook over medium heat until light brown/caramel in color. 5-10 minutes.

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In a microwave safe dish, cook your 13.4oz of La Lechera and 1/4 cup evaporated milk for 2-3 minutes and mix. Now combine your coconut and caramel mix and mix well. Pour your caramel mixture over your cooked brownies. Now melt your chocolate chips in a microwave safe dish on 50% power for 3-4 minutes, stirring every 40 seconds until melted.

Samoa Brownies

DIRECTIONS : Step 1: Prepare the brownies and refer to the directions provided on the package on how to bake them. Step 2: Remove from the oven and let the brownies sit at room temperature to cool. Step 3: Prepare a baking sheet and spread the coconut on the bottom. Step 4: Place the baking sheet with the coconut inside the oven and bake for 10.

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Instructions. Prepare and cook brownies according to package. While the oven is still on, place the coconut on a parchment lined baking sheet. Toast the parchment in the oven until evenly browned, stirring often, for about 3 to 5 minutes. Remove the coconut from the oven and allow it to cool slightly.

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Preheat the oven to 350 degrees. Using a food processor, break up the cookies into small pieces or large crumbs. With a stand mixer, cream the butter sugar. Add eggs and vanilla to the creamed butter mixture. Mix well. Add salt, cocoa, and flour to the butter mixture. Mix well.

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The easiest and quickest way to make these Samoa brownies is using a store-bought brownie mix. If you are not a fan of pre-mixed ingredients, you can also make the batter from scratch. Whisk together 2 eggs, 1 tablespoon vanilla extract and half a teaspoon of salt in a bowl. Then add half a teaspoon of baking powder and 2/3 cups cocoa powder.

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1. Preheat oven at 350 degrees F. Make the brownies by combining melted butter, sugar, eggs, and vanilla in a large bowl. In a separate bowl combine flour, cocoa powder, baking powder, and salt.

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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.

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Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve! sharing is caring.

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For the Samoa Topping. Spread coconut on baking sheet; bake at 325°F for 13-15 minutes, or until light golden brown in color. Place the caramels, milk and salt in a small saucepan. Heat over low heat, stirring occasionally, until smooth. Remove from heat and stir in toasted coconut. Using an offset spatula, spread the topping evenly over brownies.

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Bake at 350 F for 20-25 minutes. Let cool completely. Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach desired consistency. Frost the tops of completely cooled brownies.