toasted coconut Samoas brownies, Ingredients, Directions
toasted coconut Samoas brownies


  • 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   Wholesome Sweeteners Organic Coconut Palm Sugar
  • (or firmly packed brown 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*


  • Preheat your oven to 350oF, and bakery butter to 9 pour13′′.
  • Stir the Cocoa and baked soda in a large mixing bowl. Remove the melted butter in 1/3 cup until smooth. Remove the boiling water until the mix is thick and smooth. In the remaining 1/3 cup butter, mix together the Sugar and eggs.
  • Sprinkl with 1 cup of flour, tossing to the coat, and add 1 cup of Chocolate chips (and caramel if you're using it!) to a small bowl.
  • Stir the rest of the flour, vanilla and salt in the Chocolate mixture until they are just smooth. Remove the Chocolate Cookies and the flour-coated chips and spread them into the prepared bakery.
  • Sprinkle the cocoon uniformly and gently press the batter.
  • Bake for about 35-40 minutes, or pull out until the edges begin. Chill absolutely in the oven (always better for underbaking than for overbaking brownies).


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