Samoa Brownies
Description
Make your brownies even better with this sweet recipe. Even when Girl Scout Samoa cookies aren't available, you can enjoy that wonderful taste with just a few more ingredients.
Ingredients
1 box brownie mix (for a 9 x 13 pan), plus ingredients called for on box
2 c. sweet or unsweeted flaked coconut
12 oz. can Dulce de Leche (sometimes in the Mexican food aisle)
¼ c. evaporated milk
Topping:
1 c. semi-sweet chocolate chips
Directions
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Prepare brownies in a 9 x 13 pan according to package directions. Cool.
On a large, rimmed baking sheet, spread out flaked coconut; place in a 350 degree oven until toasted lightly golden, stirring often, about ten minutes. (Keep an eye on it.)
While coconut is toasting, place Dulce de Leche and evaporated milk in a microwavable bowl or small sauce pot (if melting on stovetop). Heat at 45 second intervals, stirring after each, until just soft enough to blend well. Stir toasted coconut into this mixture until well combined. Place dollops of this mixture over the top of the cooled brownies; and spread to frost.
Melt chocolate chips in the microwave in the same manner as the Dulce de Leche. When fully melted, cool 5 minutes before spooning into a large zippered plastic bag. Cut just a small corner off of the baggie. Make zig zags across the top of the coconut mixture.
Let the chocolate on the brownies set and cool brownies completely.
Cut and serve.