Ingredients
- 1 Box Brownie mix
- Ingredients listed on the box
- 1 Box Samoa cookies
- 1/2 C Shredded coconut
- 1/2 C Chocolate chips
For the frosting
- 1/2 C (1 stick) Unsalted butter (at room temperature)
- 1 1/2 C Powdered sugar
- 1 tbsp Heavy cream
- 2 tbsp Caramel sauce (Hershey’s or Smuckers)
- Chocolate sprinkles for garnish
Instructions
- Preheat oven to 350°F.
- Prepare the brownie mix using the ingredients listed on the box (egg, oil, water etc). Add shredded coconut and chocolate chips and mix thoroughly into batter.
- Line a 9″x13” pan with parchment paper or a baking mat. Place Samoa cookies directly on the backing mat, pack in as many as you can. Pour brownie mixture over cookies and spread evenly.
- Bake for 23-25 minutes at 350°F. Remove from oven and allow to cool completely. Since I used a baking mat, I was able to completely remove the sheet of brownies from the pan before frosting.
For the frosting
- Allow butter to come to room temperature, or heat for 10 seconds in the microwave. Beat butter on medium speed until light and fluffy.
- Add powdered sugar, 1/2 cup at a time, and mixture will become clumpy.
- Add heavy cream and increase mixing speed to medium-high, beat for two minutes to incorporate some air into the frosting. Add caramel sauce last and mix to incorporate.
- Frost cooled brownies and garnish with sprinkles.
