I couldn’t find Dulce de Leche in the store, so I made my own. I poured a can of sweetened condensed milk into an 8×8 baking dish, covered it with foil, placed the dish into a 13×9 pan and added water to the pan to come 3/4 of the way up the side of the dish. Baked it in a 425 degree oven for 90 minutes. No need to stir or anything, but I did add a bit more water to the pan about halfway through the baking time.
The result was thick, but not so thick that I needed to thin it with evaporated milk in order to stir in the coconut.
The brownies are delicious!
- 1 package brownie mix of your choice (the size for a 9x13 pan), with ingredients called for on box
- 2 cups sweet or unsweet flaked coconut
- 12 ounce can Dulce De Leche*
- ¼ cup evaporated milk
Topping: 1 cup Semi Sweet Chocolate Chips
- Prepare brownies in a 9x13 pan according to package directions. Let cool.
- On large, rimmed baking sheet, spread out coconut and place in a 350 degree oven until toasted lightly golden, stirring often, about ten minutes.**
- While coconut is toasting, place caramel and evaporated milk in a microwave safe bowl or small sauce pot (if melting on stovetop). Heat at 45 second intervals, stirring after each, until just soft enough to blend well.
- Stir toasted coconut into caramel mixture until well combined. Place dollops of this all over top of cooled brownies and then spread to ice.
- Melt Chocolate Chips in microwave the same way you did the caramel. Once fully melted, allow to cool five minutes before spooning into a large zipper seal bag. Cut just the tip off and make zig zags all over top of coconut mixture. Allow brownies to sit until chocolate is set again and they are completely cool.
- Cut, serve, and enjoy!
Source of Samoa Brownies Recipe @ southernplate.com, Visit to get more information.