SAMOA BROWNIES
NOVEMBER 3, 2013 BY: CHEF IN TRAINING
Rich fudgy brownies topped with a delicious salted caramel buttercream, toasted coconut, chocolate and gooey
caramel.

Recipe type: Dessert

Serves: 24 brownies

Ingredients
BROWNIES
•        1 cup butter, softened
•        2 cups sugar
•        4 eggs
•        1½ tsp. vanilla
•        ½ cup cocoa
•        1⅓ cups flour
•        ½ tsp. salt
SALTED CARAMEL BUTTERCREAM
•        ½ cup butter, softened
•        3 cups powdered sugar
•        ½ tsp. salt
•        1 tsp. vanilla
•        ¼ cup caramel ice cream topping
•        2-3 Tbsp. milk
ADDITIONAL TOPPINGS
•        1 cup toasted coconut
•        4 oz. chocolate candy coating, can use chocolate chips
•        ½ cup Kraft Caramel Bits
•        1 Tbsp. water




Instructions

BROWNIES
1.Cream butter and sugar together. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine.
Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Let cool completely.

CARAMEL BUTTERCREAM
1.Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well
combined. Add more milk and/or powdered sugar as needed to reach desired consistency.
2.Frost the tops of completely cooled brownies.

ADDITIONAL TOPPINGS
1.Sprinkle toasted coconut evenly over the top of buttercream.
2.Melt chocolate candy coating in 30 second increments, stirring in between until smooth and melted.
3.Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well
combined.
4.Drizzle melted chocolate candy coating and caramel over toasted coconut.