Out Of The Box Brownies: Magical brownie recipes that start with a box

Girl Scout Cookie Series: The Samoas Brownie

March 21, 2012 By: Denise Leo, Global Brownie Ambassador Category: Candy Bar, Decadent, Fun For Kids, Holiday, Nutty, Off the Beaten Path, Products

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I’m stating the obvious here: A 7.5-ounce box of Samoas Girl Scout Cookies just is not enough. They’re too delicious to stop eating after only 1 or 2 cookies. Seriously, I can pound down half of that box in one sitting. So I made a brownie recipe that stretches out the coconutty delight of the Samoas, making enough for an entire party!

Oh, the coconutty deliciousness of the Samoas Girl Scout Brownie.


  • 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
  • Eggs, oil, and water as directed on box
  • One 14-ounce can sweetened condensed milk (I used Eagle Brand)
  • 1 ounce (1 square) unsweetened chocolate (I used Nestle Pre-Melted Choco-Bake)
  • 1 cup chopped or halved pecans, toasted on a cookie sheet for 5 minutes at 350F
  • 1 box Samoas Girl Scout cookies (7.5 ounces)

Here are the ingredients for those who LIKE Samoas. (If you LOVE them, you may want to use the ingredients listed below.)


  • 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
  • Eggs, oil, and water as directed on box
  • One 16-ounce tub caramel dip (I used T. Marzetti Brand)
  • 1 cup sweetened, flaked coconut, toasted on a cookie sheet for 4-5 minutes at 350F
  • 1 box Samoas Girl Scout cookies (7.5 ounces)


Mix together brownie mix, eggs, oil, and water as directed on box. Pour batter into greased pan.

If you like Samoas: Pour condensed milk into a bowl. Melt square of unsweetened chocolate and mix it in.

If you love Samoas, open your tub of caramel and stir it until it’s smooth.

Set aside half of the chocolate-milk mixture (or caramel). Pour the other half on top of the brownie batter.

Pour HALF of your gooey mixture of choice onto the unbaked batter. Save the other half for later.

Swirl it in with a knife.


This is ALMOST the funnest part.

Lick the knife. You know you gotta do it.


THIS is the funnest part.

Bake as directed on box. While baking, chop up the Samoa cookies into pieces.


Seems like a tragedy. But soon, you'll be happy again.

After brownies come out of the oven, let them cool if you have time. If you’re pressed for time, you can move on, but you may have a pretty gooey dessert on your hands. Drizzle the other half of your goo (either caramel or the milk-chocolate mixture) over the top.

Most important to remember at this stage: Do not drool on your own brownies.

Now, if you want toasted pecans in your recipe, add them on top of the sticky goo. If you want toasted coconut in your recipe, add that instead.

Mmm, pecans/coconut flakes are so much better when they are toasted vs when they are raw.

Top it all off with the chopped Samoas Girl Scout Cookies.

Cookie becomes garnish.

If you want a more “set-up” brownie, you can chill the pan in the refrigerator before cutting and serving.

Ridiculously delicious. Sticky. Nutty. Caramelly. And, using this brownie recipe, you’ll turn a 7.5-ounce box of Samoas Girl Scout cookies into more than 3 pounds of giddy, gooey delight. Dive in!

Every spring, the Easter Bunny ushers in both Girl Scout Cookies and the Samoas Brownie. Enjoy.

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