Samoa Brownie Bites
These Samoa Brownie Bites combine rich, fudgy brownies with toasted coconut and a sweet caramel drizzle. Inspired by the popular Girl Scout cookies, these little treats have that delicious chocolate, caramel, and coconut combination in every bite. Using a boxed brownie mix keeps things easy, and their bite-sized shape makes them great for parties, dessert trays, or an afternoon treat.
Yes! Sweetened shredded coconut will work, although it will make the brownies a little sweeter. It also tends to brown faster when toasted, so keep a close eye on it.
Absolutely. A thick caramel sauce or caramel topping will work well. Just keep in mind that some bottled caramel sauces are thinner and may not set as firmly as melted caramel candies.
Yes! You can bake the brownie bites a day or two ahead and store them in an airtight container. Add the caramel drizzle shortly before serving for the best appearance.
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Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If stacking the brownies, place parchment paper between the layers to prevent the caramel from sticking.
Yes! For the best results, freeze the brownies before adding the caramel drizzle. Place them in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature and add the caramel before serving.
Yes. Dark chocolate, milk chocolate, or fudge brownie mixes are all good choices. Just make sure you adjust the eggs, oil, and water to match the mix you’re using, since brands and box sizes vary.
Ingredient Notes
- Brownie Mix: An 18.3-ounce box of fudge brownie mix makes the chocolate base for these bite-sized treats.
- Eggs: Help bind the brownie batter together and give the brownies structure.
- Vegetable Oil: Keeps the brownies moist and gives them a soft, fudgy texture.
- Unsweetened Flaked Coconut: Toasted coconut adds a delicious nutty flavor and a little texture to each brownie.
- Soft Caramel Candies: Melt into a rich, sweet topping that pairs perfectly with the chocolate and coconut.
Samoa Brownie Bites
- Preheat the oven to 350°F. Generously grease a 24-cup mini muffin tin with oil or nonstick cooking spray. If you have two mini muffin pans, prepare both.
- Spread the coconut in an even layer on a small baking tray. Toast in a toaster oven until lightly golden, checking and stirring frequently.
- This may take just a few minutes. Immediately transfer the coconut to a separate dish to cool.
- In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until well combined.
- Once the coconut has cooled, gently fold ½ cup into the brownie batter. You will need to reserve the rest for sprinkling on top of the brownie bites
- Spoon the brownie batter into the prepared mini muffin cups, filling each approximately ¾ full.
- Sprinkle the remaining reserved toasted coconut over each brownie, reserving enough for all 36 bites.
- Bake for 10–12 minutes, checking for doneness. If needed, continue baking for another 1–3 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the brownie bites to cool completely in the pan, approximately 30 minutes. Carefully remove them using a thin knife around the edges if needed. If using one pan, clean and regrease it, then bake the remaining batter, repeating the cooling process.
- Place the unwrapped caramels and 1 teaspoon water in a small microwave-safe bowl. Microwave for 20 seconds, stir, and continue heating in 10–15 second intervals until completely melted and smooth.
- Drizzle the melted caramel over the cooled brownie bites. If desired, finish with an additional drizzle of melted chocolate. Allow the toppings to set slightly before serving.
Samoa Brownie Bites
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Equipment
Ingredients
Brownie Bites
- 18.3 ounce box fudge brownie mix
- 2 large eggs
- ½ cup vegetable oil
- 3 tablespoons water
- 1 cup unsweetened flaked coconut toasted and divided
Caramel Drizzle
- 10 individually wrapped soft caramel candies unwrapped
- 1 teaspoon water
Optional
- ¼ cup semisweet chocolate chips melted, for an additional chocolate drizzle
Instructions
- Preheat the oven to 350°F. Generously grease a 24-cup mini muffin tin with oil or nonstick cooking spray. If you have two mini muffin pans, prepare both.
- Spread the coconut in an even layer on a small baking tray. Toast in a toaster oven until lightly golden, checking and stirring frequently.
- This may take just a few minutes. Immediately transfer the coconut to a separate dish to cool.
- In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until well combined.
- Once the coconut has cooled, gently fold ½ cup into the brownie batter. You will need to reserve the rest for sprinkling on top of the brownie bites
- Spoon the brownie batter into the prepared mini muffin cups, filling each approximately ¾ full.
- Sprinkle some of the remaining toasted coconut over each brownie, reserving enough for all 36 bites.
- Bake for 10–12 minutes, checking for doneness. If needed, continue baking for another 1–3 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the brownie bites to cool completely in the pan, approximately 30 minutes. Carefully remove them using a thin knife around the edges if needed. If using one pan, clean and regrease it, then bake the remaining batter, repeating the cooling process.
- Place the unwrapped caramels and 1 teaspoon water in a small microwave-safe bowl. Microwave for 20 seconds, stir, and continue heating in 10–15 second intervals until completely melted and smooth.
- Drizzle the melted caramel over the cooled brownie bites. If desired, finish with an additional drizzle of melted chocolate. Allow the toppings to set slightly before serving.
Notes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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