If you love the flavors of Samoas® Girl Scout Cookies®, get ready to swoon over this ultimate dessert mash-up! Our Coconut Caramel Shortbread Brownie Pie takes everything you love about those iconic cookies – the toasted coconut, the rich caramel, the chocolatey drizzle – and bakes it into an irresistible brownie pie with a delightful shortbread crust. This isn't just a pie; it's a gooey, decadent, and utterly unforgettable experience that's surprisingly easy to make. Perfect for parties or a cozy night in, prepare for rave reviews with every single slice!
Here's a look at the essential ingredients you'll need to bake these extraordinary brownies.
Dark Chocolate Brownie Mix: This convenient mix forms the rich, fudgy foundation of our brownies. It guarantees a decadent chocolate flavor and a chewy-on-the-outside, gooey-on-the-inside texture that everyone loves.
Shortbread Cookies: These buttery, crisp cookies are the secret to our delightful base. When crushed and pressed, they create a sturdy yet tender shortbread crust.
Caramel Bits: When melted, they transform into a luscious, golden sauce that weaves through the brownie, infusing it with a rich, buttery sweetness and an irresistible sticky texture.
Heavy Whipping Cream: Just a touch of heavy cream is essential for achieving the perfect pourable consistency for your caramel sauce.
Coconut Flakes: Adds a delightful tropical twist, a pleasant chewiness, and a distinct, sweet flavor to the brownie.
Dark Chocolate Chips or Chopped Dark Chocolate: A drizzle of rich dark chocolate elevates the entire dessert, making it look as incredible as it tastes.
Other Ingredients You’ll Need: Eggs, oil, water, and ice cream (if desired).
Here are our favorite tips for making the best Coconut Caramel Shortbread Brownie. Follow the recipe below for all the specifics.
Don't forget to lightly spray your 9-inch pie plate; this simple step guarantees your beautiful brownie releases easily after baking.
Prepare the brownie mix as directed. Gently fold in the chopped shortbread cookies – this creates an incredible textural contrast. Spread the mixture evenly into your pie plate.
You'll know it's done when the top is firm but still has a slight "give" in the center, ensuring a moist, fudgy interior. Allow it to cool for 15 minutes; this helps the brownie set and prevents your toppings from melting too quickly.
Microwave caramel bits and heavy cream in 30-second intervals, stirring between each. Spread the warm caramel over the brownie, sprinkle with coconut, and drizzle with melted dark chocolate for a stunning finish!
Here's how you can keep your delicious treat fresh for another day.
Place your brownie in an airtight container or wrap in plastic wrap and refrigerate for up to 5 days.
Wrap individual slices in plastic wrap and then place in freezer-safe bag or container. Store for up to 3 months.
Place a serving on a microwavable plate or in a microwave-safe bowl. Cover and warm it in the microwave on medium-high (70%) for 30 to 60 seconds.
It's best to let your frozen brownie thaw in the refrigerator overnight. Once it's thawed, you can warm it up just like you would from the fridge. Or, if you like a little crispiness, you can heat in a 300° oven for 5 to 10 minutes.
Heat oven to 350°F. Spray a 9-inch pie plate with cooking spray.
Make brownie batter as directed on the box; fold in chopped shortbread cookies. Spread in the pie plate.
Bake about 50 to 60 minutes or until brownie is just set in the center. (The top should be firm with a little give beneath the surface.) Cool 15 minutes before topping.
Meanwhile, in a microwavable bowl, microwave caramel and whipping cream on High in 30-second intervals, stirring between each, until smooth and spreadable. Spread over the top of the brownie; sprinkle with coconut. Drizzle melted dark chocolate over the top. Serve with ice cream.
