toasted coconut Samoas brownies

We all know how much I like making brownies, right?

You didn’t??  Well check out all the brownie recipes I’ve got on here…  I’m sure you’ll see the addiction and find something fun to make!

I try to change up my brownie mix-ins often, so we don’t get bored…  and when I found a few boxes of Samoas Girl Scout Cookies in my freezer, I just knew what I had to make!

These brownies are rich, fudgy, chewy and loaded with flavor.  A little goes a long way, so make these for a crowd!

If you don’t have a stash of Samoas Girl Scout cookies hiding in your freezer like I do, then a good substitute would be about 2 cups of chopped caramels mixed in, or swirl some caramel sauce into the brownie batter before baking.  Heavenly!

toasted coconut samoas brownies

Ingredients

  • 3/4 cup dutch-processed unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
  • 1/2 cup boiling water
  • 1 cup sugar
  • 1 cup firmly packed brown sugar (or organic coconut palm sugar)
  • 2 large eggs
  • 1 1/3 cups flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 1 box Samoas Girl Scout Cookies, coarsely chopped
  • 1 cup sweetened flaked coconut (more if you like!)
  • 1 cup chocolate chips, melted for drizzling - optional*

Directions

Preheat your oven to 350ºF, and butter a 9x13" glass baking dish.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the boiling water until the mixture is smooth and thick. Stir in the sugar and eggs with the remaining 1/3 cup melted butter.

Place the 1 cup chocolate chips (and caramels if you are using them!) in a small bowl and sprinkle with 1 tablespoon of the flour, tossing to coat.

Into the chocolate mixture, stir in the remaining flour, vanilla and salt until just smooth. Stir in the flour-coated chocolate chips and the chopped cookies and spread the mixture into your prepared baking dish.

Sprinkle evenly with the coconut and press down gently into the batter.

Bake for 35-40 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!!) Cool completely in the pan.

*If you'd like, melt 1 cup of chocolate chips in the microwave and then drizzle on top of the cooled brownies for decoration. Not necessary at all, but it sure looks pretty!

http://sweetannas.com/2012/07/toasted-coconut-samoas-brownies.html
 

Related Posts Plugin for WordPress, Blogger...