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Samoa Brownies

One of my favorite cookies are Samoas. So, why not make them into brownies? After a lot of experimentation, I finally got the flavor, balance and texture I was looking for.

BLOG POSTINGS > Desserts & Baking

Samoa Brownies

by zirbirt

The idea for these brownies came from a discussion with 'SpaceBard' a few weeks ago. We were talking about how delicious samoas were and I started wondering how a samoa brownie might work. I began experimenting (and forcing my family to eat said experiments) till I found the right balance and textures that I could finally call worthy of being Samoa Brownies.


One thing I realized right away, was that if I was going to use Gooey brownies and gooey caramel, the only crunch would be the coconut. I knew this wouldn't work, so I decided I needed a bottom crust of some sort. I experimented with different crusts, but in the end I found the oreo crust to have the best result.

To begin, I take 1 row of oreos (about 14 or so).. and put them in the food processor. I pulse them until I get a sort of coffee ground like consistency. (You want the whole cookies filling and all)

Next, I melt 2 Tbs of butter, and pour it into the food processor with the cookie crumbs. Then pulse a couple times just to blend it all together.

I dump that into a square baking pan (metal or glass).. and press it down evenly into the bottom of the pan (I use my hands for this).


To make these I decided to use my favorite basic brownie recipe. This recipe produces moist gooey brownies that have an amazing chocolate flavor.

Basic Brownies:
1/2 cup Butter (1 stick)
1 cup white sugar
2 Eggs
1 tsp Vanilla
1/3 cup Unsweetened cocoa powder
2 Tbs Mocha Cappuccino mix powder (optional)
1/2 cup flour
1/4 tsp salt
1/3 tsp baking Powder

I tried several ratios on these brownies and found the above to give me the exact right amount of brownie to balance everything else I was adding to the concoction. My focus was on being able to really taste samoa in these, so a thinner brownie was definitely in order.

To begin, I melt a stick of butter, and put it in a mixing bowl.

Then I add 1 cup of sugar and stir (note, do not use a mixer a all on these, you want to mix by hand with a wooden spoon or something similar. The goal is to combine and smooth, but not add air to the mixture)

Next, I toss in 2 eggs and 1tsp vanilla.

Now, my goal here is to completely combine the fat (butter), sugar and egg into a single mixture. So this is the only point where I will vigorously mix this concoction. In the end I am looking for this (it still only takes a couple of minutes):

Now, I put in my cocoa powder, flour, Mocha Powder, Salt and baking powder.

You are probably thinking the mocha powder (or just 1Tbsp of espresso powder as an alternative) is to make this taste like coffee. It is not. I have used this trick for years.. What actually happens here is that the hard bitterness of the coffee flavor, is countered by the sweetness of the brownies, and actually just makes the chocolate taste more chocolaty. I have had people swear I have some secret way to make my cakes, cookies and brownies taste so chocolaty... because it really does boost that chocolate flavor up that much.

So, now I need to stir this. You can mix it until combined and smooth. Again, just casual mixing, do not whip it, we don't want a lot of air in there.

Or, you can break out your Patented Portable Self Powered Chef Helper and Stirring Device (or 2 year old).. to do the mixing for you.

I (or he) just mix this until it becomes nice and smooth. It will be thick.

SPECIAL NOTE: if your using the Patented Portable Self Powered Chef Helper and Stirring Device, keep a close eye on it. It may attempt to add cheese to your recipe.

Now I just dump the brownie filling onto our crust and spread it evenly over the entire pan. The filling is thick, so I had to be careful not to pull apart my crust in the process.

I just toss this into a 350 degree oven for about 25 minutes. You know its done when you jiggle it and the top doesn't move at all. You can use the toothpick method.. but really with brownies this thin, if it doesnt jiggle, it is cooked.

Let it cool for about 20 mins before moving on to phase 3.


First I bring my oven back up to 350 degrees. Then I take a cookie sheet and put about 4 ounces of shredded coconut on there. Then pop that in my fully preheated oven. (after about 5 mins in there you will want to pull it out and mix it all around, then give it another 5 mins or so)

Next, I take about 1/2 a 14oz bag of caramels (7 ounces for those of you paying attention) and 1 can of sweetened condensed milk and put them in a saucepan and put it over a low heat (about 3).

It will heat and melt very slowly.. but this is what we want. Mix it frequently with a wooden spoon to prevent scorching.

I tried several different methods for my caramel topping. I wanted a caramel that had a very easy give and wasn't chewy, but was more firm than just caramel sauce. This combination gave me the exact results I was looking for and felt just like what you would find on a Samoa cookie.

I just heat and stir this occasionally until it is a smooth liquid and all the caramel is melted in.

Now, I pour the caramel over my brownies, and smooth it out.

Then I simply sprinkle all the coconut on and lightly push it down into the caramel. This will embed all of the coconut into the caramel without losing that precious caramel layer. Don't wiggle it in, just gentle pressure will get you there. You can shake the pan to make sure all the coconut is sticking... and press down on those that are more stubborn.

Now, normally... and I would recommend for you.. I would take about 1/2 a bag of milk chocolate chips and put them into a squeeze bottle (those 12oz $1 bottles with a pointy top)... then boil some water, once it is boiling take it off the heat and set the squeeze bottle in it.. and use a skewer or something to mix the chocolate until it is melted. Alternately you can use a microwave and warm the chocolate in 30 second intervals just until melted.

Then you just put the lid on the squeeze bottle, turn it upside down and squeeze out perfect lines on your brownies.

Of course, I have this stupid chocolate melter pot thing, that always messes up my chocolate. I keep trying and trying, because I wont give up on it.. even though I should. So, I used that, and messed up my chocolate again.

(Note, it messes it up because it gets too warm, so once the chocolate is melted I have about 2.4 seconds to unplug it, then let it cool for 5 mins, then turn it back on set to warm). I always miss the window and end up with chocolate that is starting to lump back up... DO NOT USE THESE THINGS... they are a waste of money. I never had a problem with the double boiler, the hot water submersion method or even the microwave, but this thing.. sucks (unless your using bark or 'melting chocolate').

Ok, so put your chocolate on top of that in lines or.. a splotchy mess like I did... and allow the whole thing to cool for about an hour.

Then cut and enjoy

Hope you enjoyed this posting!

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