Easy Samoa Brownies with a rich chocolate brownie base, toasted coconut caramel topping, and chocolate drizzle.

Scale

18.4 oz boxed brownie mix

2/3 cup vegetable oil

2 eggs

1/2 cup water

2 cups shredded coconut

16 ounce bottle caramel ice cream topping

1/2 cup semi sweet chocolate chips

1. Prepare and cook brownies according to package directions.

2. Toast shredded coconut on a parchment lined baking sheet for 3 to 5 minutes, stirring often.

3. Allow coconut to cool slightly, then stir in caramel topping.

4. Spread coconut caramel mixture evenly over baked brownies.

5. Melt chocolate chips and drizzle over the top.

6. Refrigerate until set, then slice and serve.

Watch coconut carefully while toasting to prevent burning.

Chill brownies before slicing for clean cuts.

Store in refrigerator in an airtight container.