Samoa Brownie Pie Recipes

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SAMOA BROWNIE PIE



Samoa Brownie Pie image

One of our favorite Girl Scout cookies (the samoa!) is the inspiration for this gooey caramel and coconut-topped brownie pie.

Provided by Cindy Rahe

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ dark chocolate brownie mix
Eggs, oil and water called for on brownie mix box (eggs should not be cold)
1 1/2 cups chopped shortbread cookies
1 cup caramel bits
2 tablespoons heavy whipping cream
1/2 cup coconut flakes
1/2 cup chopped dark chocolate, melted
Ice cream, as desired

Steps:

  • Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
  • Make brownie batter as directed on box; fold in chopped shortbread. Spread in pie plate. Bake about 50 to 60 minutes or until brownie is just set in center; top should be firm with a little give beneath the surface. Cool 15 minutes before topping.
  • Meanwhile, in microwavable bowl, microwave caramel and whipping cream in 30-second intervals, stirring between each, until caramel is smooth and spreadable. Spread over brownie; sprinkle with coconut. Drizzle melted dark chocolate over top. Serve with ice cream.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 46 g, TransFat 1 1/2 g

SAMOA PIE



Samoa Pie image

If you love Girl Scout Samoa Cookies, then this dessert is for you. Rich and creamy, this delectable dessert never lasts long in our family! You can also use a regular caramel sauce, but the dulce de leche is luscious and irresistible in this recipe.

Provided by OkieBrave

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 6h47m

Yield 8

Number Of Ingredients 11

1 cup sweetened flaked coconut
21 chocolate sandwich cookies, crushed
¼ cup butter, softened
2 cups dulce de leche (caramel sauce), divided
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
¼ cup confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract
5 tablespoons heavy cream
¼ cup milk chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spread coconut on a rimmed baking sheet.
  • Toast coconut in the preheating oven until lightly golden, 5 to 10 minutes.
  • Mix crushed cookies and butter together in a bowl. Press evenly into a 9-inch pie plate.
  • Bake in the preheated oven until crisp, about 10 minutes. Transfer to a wire rack to cool.
  • Combine 1/2 cup dulce de leche, cream cheese, white sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until smooth. Add 2 cups heavy cream and vanilla extract; beat until soft peaks form. Pour over the cooled crust; spread in an even layer with a spatula.
  • Refrigerate pie until cream layer is set, at least 6 hours.
  • Spread 1/2 cup dulce de leche evenly over the chilled cream layer.
  • Mix toasted coconut with 3/4 cup dulce de leche in a bowl. Spoon over dulce de leche layer; press down gently with a spatula.
  • Combine remaining 1/4 cup dulce de leche and 2 tablespoons heavy cream in a microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
  • Combine chocolate chips and remaining 3 tablespoons heavy cream in a separate microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
  • Drizzle melted caramel and chocolate over pie.

Nutrition Facts : Calories 858 calories, Carbohydrate 87.9 g, Cholesterol 151.4 mg, Fat 54.1 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 30 g, Sodium 463.1 mg, Sugar 63.4 g

SAMOA® CRUNCH BROWNIES



Samoa® Crunch Brownies image

A wonderful way to use extra Girl Scout cookies. Samoas® add a tasty crunch to an otherwise smooth brownie layered in between an oatmeal cookie base and a Samoa® topping.

Provided by CHICAGOCOOKS22

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h10m

Yield 16

Number Of Ingredients 16

cooking spray
2 ½ cups old-fashioned rolled oats
¾ cup all-purpose flour
¾ cup packed brown sugar
½ teaspoon baking soda
¾ cup unsalted butter, melted
3 caramel and toasted coconut cookies (such as Girl Scout Samoas®)
½ cup unsalted butter
2 (4 ounce) bars high quality dark chocolate, chopped
¾ cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
¾ cup all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  • Mix oats, flour, brown sugar, and baking soda together in a large bowl. Stir in melted butter. Measure 1/3 of the oat mixture into a separate bowl; stir in chopped cookies. Reserve for the topping. Press the remaining oat mixture into the baking pan.
  • Bake in the preheated oven until set, about 10 minutes. Cool for 5 minutes.
  • Meanwhile, melt butter and 1/2 of the dark chocolate in a heavy 1 1/2-quart saucepan over low heat. Stir until smooth. Remove from heat and cool to lukewarm.
  • Stir brown sugar and vanilla into the melted chocolate mixture. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
  • Whisk flour, cocoa powder, salt, and baking powder together. Stir into the chocolate mixture. Stir in remaining dark chocolate. Spread brownie batter over the baked oat base. Sprinkle with reserved topping.
  • Bake until the center is set and the topping has turned golden brown, 25 to 28 minutes. Do not overbake. Cool completely before cutting into bars.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 48 g, Cholesterol 62.1 mg, Fat 21.4 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 10.7 g, Sodium 143.1 mg, Sugar 27.1 g

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