Hey y'all! If you love the magic of Samoa cookies and crave fudgy brownies, you're in for a treat. These Samoa Box Mix Brownies are the perfect mashup—rich, chewy, and bursting with gooey caramel and toasted coconut. They come together quickly using a brownie mix, so they're ideal for busy weeknights, parties, or whenever your sweet tooth strikes. Get ready to impress family and friends with these ooey-gooey squares of perfection. Let's get cooking!
Why You'll Love This
- Super easy and quick thanks to the box brownie mix—minimal prep needed!
- Combines the chewy, fudgy texture of brownies with the classic Samoa cookie flavors.
- Perfect for bake sales, potlucks, or a decadent weeknight dessert.
- Customizable with different toppings or mix-ins.
- No fancy equipment required—just a bowl, pan, and oven!
Ingredients
- 1 box (18-20 oz) fudge brownie mix (plus eggs, oil, and water as called for on package)
- 1 cup sweetened shredded coconut
- 20 soft caramel candies, unwrapped
- 3 tablespoons heavy cream
- ½ teaspoon kosher salt
- ½ cup semisweet chocolate chips
- 2 tablespoons chocolate chips (for drizzling)
Directions
1. Prep and Toast Coconut
- Preheat oven to 350°F (175°C).
- Spread the shredded coconut evenly on a baking sheet and toast for 5-7 minutes, stirring halfway through, until golden. Set aside.
2. Make the Brownie Base
- Prepare the brownie mix as directed on the package using eggs, oil, and water.
- Stir in ½ cup of semisweet chocolate chips.
- Pour the brownie batter into a greased 9x9-inch baking pan.
3. Bake the Brownies
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
4. Prepare Caramel Coconut Topping
- In a microwave-safe bowl, combine caramel candies and heavy cream.
- Microwave in 30-second bursts, stirring between each, until melted and smooth (1-2 minutes).
- Stir in toasted coconut and kosher salt until well combined.
5. Assemble and Finish
- Spread the warm caramel-coconut mixture evenly over the cooled brownies.
- Melt the remaining 2 tablespoons of chocolate chips and drizzle over the top (use a piping or zip-top bag with the corner snipped).
- Let set for 30 minutes, then slice and serve.
Notes
- Watch the coconut closely while toasting; it can brown quickly.
- Let the brownies cool fully before adding the caramel topping for clean slices.
- Line your pan with parchment paper for easier removal.
Variations
- Use dark chocolate brownie mix for an extra-rich base.
- Swap in dulce de leche for the caramel candies for a smoother caramel layer.
- Add chopped pecans or walnuts for extra crunch and nuttiness.
Required Equipment
- 9x9-inch baking pan
- Mixing bowls
- Microwave-safe bowl
- Rubber spatula
- Baking sheet
Storage Instructions
- Store Samoa Box Mix Brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 5 days or freeze individual brownies for up to 2 months.
Suggested Pairings & Serving Recommendations
- Serve with a scoop of vanilla ice cream for the ultimate treat.
- Enjoy with a hot cup of coffee or cold glass of milk.
- Perfect for sharing at a picnic or potluck—slice into small squares for bite-sized fun.
Pro Tips
- Let the caramel topping cool slightly before spreading to avoid a runny mess.
- If the caramel sets too quickly, microwave briefly to soften before spreading.
- For cleaner cuts, chill the brownies for 15-20 minutes before slicing.
FAQ
Can I use homemade brownies instead of box mix?
Absolutely! Substitute your favorite homemade brownie recipe for the boxed mix and continue with the toppings as directed.
How can I make these gluten-free?
Use a gluten-free brownie mix and double-check your caramel candies and toppings for hidden gluten.
Do I need to let the brownies cool before adding the topping?
Yes, allowing the brownies to cool prevents the caramel coconut layer from melting into the brownies and makes slicing easier.
Ingredients
- 1 box (18-20 oz) fudge brownie mix (plus eggs, oil, and water as called for on package
- 1 cup sweetened shredded coconut
- 20 soft caramel candies, unwrapped
- 3 tablespoons heavy cream
- ½ teaspoon kosher salt
- ½ cup semisweet chocolate chips
- 2 tablespoons chocolate chips (for drizzling)
Instructions
-
1Preheat oven to 350°F (175°C).
-
2Spread the shredded coconut evenly on a baking sheet and toast for 5-7 minutes, stirring halfway through, until golden. Set aside.
-
3Prepare the brownie mix as directed on the package using eggs, oil, and water.
-
4Stir in ½ cup of semisweet chocolate chips.
-
5Pour the brownie batter into a greased 9x9-inch baking pan.
-
6Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
-
7In a microwave-safe bowl, combine caramel candies and heavy cream.
-
8Microwave in 30-second bursts, stirring between each, until melted and smooth (1-2 minutes).
-
9Stir in toasted coconut and kosher salt until well combined.
-
10Spread the warm caramel-coconut mixture evenly over the cooled brownies.
-
11Melt the remaining 2 tablespoons of chocolate chips and drizzle over the top (use a piping or zip-top bag with the corner snipped).
-
12Let set for 30 minutes, then slice and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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