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SAMOA BROWNIE PIE

Samoa Brownie Pie image

One of our favorite Girl Scout cookies (the samoa!) is the inspiration for this gooey caramel and coconut-topped brownie pie.

Provided by Cindy Rahe

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ dark chocolate brownie mix
Eggs, oil and water called for on brownie mix box (eggs should not be cold)
1 1/2 cups chopped shortbread cookies
1 cup caramel bits
2 tablespoons heavy whipping cream
1/2 cup coconut flakes
1/2 cup chopped dark chocolate, melted
Ice cream, as desired

Steps:

Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
Make brownie batter as directed on box; fold in chopped shortbread. Spread in pie plate. Bake about 50 to 60 minutes or until brownie is just set in center; top should be firm with a little give beneath the surface. Cool 15 minutes before topping.
Meanwhile, in microwavable bowl, microwave caramel and whipping cream in 30-second intervals, stirring between each, until caramel is smooth and spreadable. Spread over brownie; sprinkle with coconut. Drizzle melted dark chocolate over top. Serve with ice cream.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 46 g, TransFat 1 1/2 g

SAMOA BROWNIES RECIPE - (4.4/5)

Samoa Brownies Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 6

Ingredients

1 box brownie mix, with ingredient needed to make brownies
3 1/2 cups shredded coconut, toasted
2 (14-ounce) packages caramels, unwrapped
1/2 teaspoon salt
4 tablespoons milk
3 ounces semi-sweet chocolate

Steps:

Prepare brownie mix according to box directions and cool. Preheat oven to 400°F and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn. In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth. Add coconut and mix together. Spread over cooled brownies. Melt the chocolate in the microwave, drizzle over the coconut layer. Refrigerate 4 to 5 hours, or overnight. Remove at least 1 hour from the fridge before cutting. Remove the brownies about 20 to 30 minutes before serving, so the caramel will soften just a bit.