two samoa stuffed brownies stacked on a mini cupcake stand

Samoa Stuffed Brownies

  • Yield: 16 brownies


  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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

  1. Allow butter to come to room temperature, or heat for 10 seconds in the microwave. Beat butter on medium speed until light and fluffy.
  2. Add powdered sugar, 1/2 cup at a time, and mixture will become clumpy.
  3. 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.
  4. Frost cooled brownies and garnish with sprinkles.