I am warning you, these brownies are addicting! With their outstanding flavours, you’d go back and forth for that second, third, up to the last piece. I will always pick dulce de leche over anything! Caramel is my weak point so you must understand now my obsession with these Samoa Brownies. Drizzle with some melted chocolate on top, chill before serving, and you are guaranteed the best tasting dessert of your life! A seriously easy and quick treat with layers of delicious goodness!
Ingredients
1 box of brownie mix (Duncan Hines is my favourite!) OR chocolate cake mix works too!
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1 3.4oz can La Lechera (which is caramel flavoured condensed milk)
2 cups sweetened coconut flakes
1/4 cup evaporated milk
1/2 cup chocolate chips/melting chocolate
How to make Samoa Brownies
Step 1: According to package direction, prepare the brownies and bake in a 9 x 13-inch baking pan. Once done, remove from the oven and chill.
Step 2: On a baking sheet, add and spread the coconut.
Step 3: Bake the coconut for about 10 minutes to toast them on 350 degrees or until golden brown.
Step 4: Add the 13.4 ounces La Lechera and 1/4 cup evaporated milk in a microwave-safe dish. Cook for about 2 to 3 minutes, then, mix.
Step 5: Mix the coconut with the caramel mixture and combine well.
Step 6: Empty the caramel mixture over the cooked brownies.
Step 7: In a microwave-safe bowl, melt the chocolate chips for about 3 to 4 minutes on 50% powder. Don’t forget to stir every 40 seconds until melted.
Step 8: Fill the zip lock bag with the melted chocolate and cut the tip.
Step 9: Pipe the caramel-coated brownies on top with the melted chocolate.
Step 10: Place in the fridge to chill for at least 30 minutes before serving. Enjoy!
Ingredients
- 1 box of brownie mix (Duncan Hines is my favourite!) OR chocolate cake mix works too!
- 1 3.4oz can La Lechera (which is caramel flavoured condensed milk)
- 2 cups sweetened coconut flakes
- 1/4 cup evaporated milk
- 1/2 cup chocolate chips/melting chocolate
Instructions
Step 1: According to package direction, prepare the brownies and bake in a 9 x 13-inch baking pan. Once done, remove from the oven and chill.
Step 2: On a baking sheet, add and spread the coconut.
Step 3: Bake the coconut for about 10 minutes to toast them on 350 degrees or until golden brown.
Step 4: Add the 13.4 ounces La Lechera and 1/4 cup evaporated milk in a microwave-safe dish. Cook for about 2 to 3 minutes, then, mix.
Step 5: Mix the coconut with the caramel mixture and combine well.
Step 6: Empty the caramel mixture over the cooked brownies.
Step 7: In a microwave-safe bowl, melt the chocolate chips for about 3 to 4 minutes on 50% powder. Don't forget to stir every 40 seconds until melted.
Step 8: Fill the zip lock bag with the melted chocolate and cut the tip.
Step 9: Pipe the caramel-coated brownies on top with the melted chocolate.
Step 10: Place in the fridge to chill for at least 30 minutes before serving. Enjoy!
