Pardon my upcoming rant of sorts.
Many of you out there in blogger land will remember a time, back in the day, when Girl Scouts sold a cookie called the Samoa. Today, this cookie is called a Caramel Delight. I assume they changed the name because some person of Samoan decent complained, or filed a lawsuit, or basically threw a little hissy until the name was changed. But why get upset? The Samoa was and IS a fantastic cookie, if not the best Girl Scout Cookie in the lineup. I would have been honored if said cookie had been named Appalchian, or White Girl, or WestByGodVirginian Cookie. I would have taken no offense whatsoever. But, someone did. So now we have to call them Caramel Delights.
Not me, people. Not this baker.
I love this cookie too much to just give up the old name. Samoa, Samoa, Samoa.
Sah Moe Uhhh.
My husband Jon loves them way more than I do, and in the spring when these pricey cookies go up for sale, he buys as many as he can and hoards them all. He shares, but after looking at the caloric content, I try not to indulge too much. Geez Louise. Because he has been out of town for two weeks working nonstop, I decided to surprise him with a goodie based on his favorite cookie…the Samoa. What I came up with was a very decadent, bajillion calorie wonder that defies the laws of caloric intake…the Samoan Brownie Delight. (FYI: Bajillion is only slightly rounded up.) And now, for the recipe…
Samoan Brownie Delights
makes about 18-20
For Chocolate Brownie
1 box of your favorite Brownie Mix or your favorite recipe (I used Milk Chocolate Duncan Hines)
1/4 cup water
1/2 cup oil
1 tsp Coconut Extract
1/4 cup Good Quality SemiSweet Chips
1/4 cup Sweetened Coconut Flakes
Mix box mix with eggs, water, oil and extract. Once mixed, fold in coconut and chocolate chips. Set aside.
Cream Cheese, Coconut and Caramel Center
3 oz cream cheese, whipped
3 Tbsp Vanilla Sugar (or regular sugar is fine)
1/2 tsp. Vanilla Extract
1/2 an egg, beaten (just guess, it doesn’t need to be exact)
2 Tbsp. Pina Colada Mix (optional)
1/2 cup mini caramels, or regular caramels cut into small pieces
Whip cream cheese, then mix in Sugar, egg, extract and Pina Colada mix on medium speed until well blended. Fold in caramels.
Pour small amount of brownie batter into prepared cupcake liners, approximately 1/3 full. Top with spoonful of cream cheese mixture, followed by another spponful of the brownie mixture. Cupcake liners should be around 2/3 to 3/4 full. Place in oven at 350 degrees for 28-33 minutes, or until toothpick registers done.
While brownies are baking, prepare Coconut Topping.
Samoan Coconut Topping
1 1/2-2 cups Toasted Coconut (to toast, place in 350 degree oven for about 10 minutes, stirring often to prevent burn.)
1/2 stick butter
5 oz. Heavy Whipping Cream
2/3 cups sugar
Whisk egg in large saucepan, add remaining ingredients and stir over medium heat. Stir constantly until mixture is thick and golden, about 18 to 20 minutes. Remove from heat and stir in toasted coconut. Allow to cool.
Once brownies are cool, top with melted caramel dip (available in tubs, usually by the apples…just microwave it to make it more spreadable) or, cut cone into brownie and fill with the caramel, then replace the cone top. When topping has cooled and is comfortable to handle, shape into disks and place on top of the caramel. Drizzle with melted chocolate.
It is a bit of a daunting recipe, especially since it starts with a box mix, but it is definitely worth the time and effort. Jon said they were great…and I gave a half dozen to our friend Eric for his birthday and he gave them high marks, too…so, give it a try…and let me know how it turns out! Enjoy!
(By the way, these are equally good without the topping – but why omit it? Don’t you need the extra padding? heeheehee)