After a relaxing post-holiday vacation, I was finally starting to feel like I had my life back together. And then classes started back again... and I got the stomach flu (worst I've ever had in my life)... and then I found out I'm traveling to Washington DC for the inauguration!
So once again, it's a little crazy over here, but such is life!
Sometimes in the midst of chaos, it's satisfying and relaxing for me to bake. With baking, everything is very exact. I know that if I use the exact measurements and follow the directions, the recipe will turn out exactly how I want.
Baking is also great for stress-eating. And that's how these brownies came to be.
It was Saturday night and I really wanted some Girl Scout cookies. But for some reason they seem to be really hard to track down. No one at my work is selling them, no one has knocked on our door to sell them, and I have yet to see a troop selling them outside a grocery store or the mall. My neighbor down the street told me his granddaughter would be over to sell some, but I'm still waiting for that to happen.
How on earth is a girl supposed to get her cookie fix?!
So I took matters into my own hands and combined my favorite Girl Scout cookies, which are Samoas, with brownies.
The recipe is very similar to the Samoas Pie that I made last year; the ratio of ingredients is just a bit different. There's a little more coconut and a little less caramel so the brownies are easier to cut.
The end result was perfection. If you have a sweet tooth and love chocolate, caramel, and coconut, this is for you!
Yield: Makes about 16 brownies
- 1/3 cup Challenge butter, melted
- 1/4 cup milk
- 1 egg
- 18-ounce brownie mix
- 1 cup chocolate chips
- 2 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1/4 cup melted chocolate to drizzle on top
- Preheat oven to 325 degrees Fahrenheit; line 8x8 pan with aluminum foil and set aside.
- Combine butter, milk, and egg; add brownie mix and stir until just combined. Pour batter into lined pan.
- Sprinkle chocolate chips and coconut on top of batter.
- Pour sweetened condensed milk on top of coconut and drizzle caramel sauce on top.
- Bake brownies for about 40 to 45 minutes or until the coconut starts to turn golden brown.
- Remove from oven. Using a spoon or sealed bag, drizzle melted chocolate on top in long, parallel lines.
- Allow pie to set for at least 4 hours or overnight before serving; brownies need plenty of time to set or they won't cut well.
- Store brownies in airtight container at room temperature for up to 5 days.